BioFarm Pasture Brine with Honey & Apple Cider

For a 16–18 lb Pasture-Raised Turkey

Prep Time: 15 minutes

Brine Time: 12–18 hours

Yield: Enough for one large turkey (16–18 lbs)

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🧂 Ingredients

•    2 gallons water (divided: 1 gallon for heating, 1 gallon cold)

•    6 cups (1½ quarts) raw apple cider (not vinegar — the drinkable kind)

•    ¾ cup raw honey (BioFarm honey is perfect!)

•    1 cup sea salt or kosher salt

    •    1½ tablespoons whole black peppercorns

    •    6–8 bay leaves

    •    1 tablespoon whole allspice berries (optional but lovely)

    •    8–10 fresh sage leaves

    •    8–10 thyme sprigs

    •    2 oranges, sliced

    •    2 onions, quartered

    •    8–10 garlic cloves, smashed

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🫕 Instructions

    1.    In a large stockpot, combine 1 gallon of water, apple cider, salt, honey, peppercorns, bay leaves, and allspice.

    2.    Bring just to a simmer, stirring until the salt and honey dissolve completely.

    3.    Remove from heat and add the remaining 1 gallon of cold water to cool it down.

    4.    Stir in the fresh herbs, orange slices, onions, and garlic. Let cool fully — chill in the fridge or add ice if needed.

    5.    Place your turkey in a large food-safe brining bag or clean cooler and pour in the brine until the bird is fully submerged. Add more cold water if necessary to cover completely.

    6.    Keep refrigerated (or on ice) for 12–18 hours.

    7.    When ready, remove the turkey, pat dry inside and out, and let it air-dry uncovered in the fridge for 1–2 hours before roasting. (This helps the skin crisp beautifully.)

✨ BioFarm Tip:

Before roasting, brush the skin lightly with raw honey and olive oil — it creates a perfectly bronzed, crisp finish that tastes as beautiful as it looks.