Roasted Turkey Thighs with Apple Cider Brine

Roasted turkey thighs with golden skin nestled among cider-roasted carrots, celery, and onions in a serving bowl.

Roasted Turkey Thighs with Apple Cider Brine

These roasted turkey thighs with apple cider brine have juicy, tender meat, golden skin, and rich, savory flavor. They're a delicious way to enjoy a flavorful turkey dinner without cooking a whole bird.

Course Main Dishes

Cuisine American

Prep Time 15

Cook Time 1

Brining Time 8

Total Time 9 15

Servings servings

Calories 176kcal

Author Diane Gail

Ingredients

2 cups apple cider
1 cup water
2 sprigs fresh rosemary
2 large sage leaves
1 sprig fresh thyme
1 large fresh bay leaf
1/2 teaspoon black peppercorns
3 large garlic cloves pressed
2 turkey thighs
1 cup coarsely chopped carrots
3/4 cup coarsely chopped celery
3/4 cup coarsely chopped onion

Instructions

Combine the apple cider, water, and salt in a saucepan. Warm over medium-low heat, stirring until the salt dissolves completely. Do not bring to a simmer.
Remove from the heat and add the rosemary, sage, thyme, bay leaf, peppercorns, and garlic. Allow the brine to cool completely to room temperature.
Place the turkey thighs in a nonreactive container. Pour the cooled apple cider brine over them, making sure they are fully submerged. Cover and refrigerate for 8 hours.
Preheat the oven to 350°F (175°C). Remove the turkey thighs from the brine and place them skin-side up in a 10-inch cast iron skillet. Arrange the carrots, celery, and onions around them.
Strain the herbs, peppercorns, and garlic from the brine. Pour 3/4 cup of the strained brine over the vegetables. Discard the remaining brine.
Roast for 55–60 minutes, basting with the brine and pan juices every 20 minutes. Begin checking for doneness after 45 minutes, as smaller thighs may cook faster. The turkey is done when the thickest part of each thigh reaches 165°F (74°C), measured without touching the bone.
Remove from the oven and let the turkey thighs rest for 10 minutes before serving.

Notes

Brining: Prepare the brine ahead of time so it has plenty of time to cool before adding the turkey.
Vegetables: Cut the carrots, celery, and onion into generous pieces so they hold their shape when roasting.
Extra browning: If the turkey is fully cooked but you'd prefer deeper golden skin, place the skillet under the broiler briefly. Watch closely to prevent burning.
Pan juices: Spoon some of the flavorful pan juices over the roasted vegetables when serving.
Storage: Refrigerate leftover turkey and vegetables in an airtight container for up to 3–4 days. Freeze cooked turkey for up to 3 months for best quality.

Nutrition