First off, don't try to brine your turkey or chicken in cider (or any other acidic marinade, for that matter). Don't do it. Just don't. The acid in the cider will begin the denaturization process of the meat, effectively "cooking" it without heat. The results? Ultra-dry meat with a wrinkled, completely desiccated exterior
I do mine in Apple cider WITH oranges which is VERY acidic and turns out great, I think his research is flawed and testing was on bone-less skin-less chicken breast not really the same.
Just an fyi these are I bet same people that say don't grill or smoke foods do the the carcinogens are way higher and unsafe to eat.
We all no that is BS too
In the article, the author said that brined meat was juicier but tasted blander. Is your cider-brined bird like that, or is it a lot tastier?
(My bet is that it's tastier...)
It's an OK article, but the main point that resonated with me was the first one: brining is a pain because it takes up a lot of space and a lot of time. This isn't to say brining is good or bad, but rather that I just don't do it much.
I wonder why he didn't go into injections, though. It seems to me that an injected turkey would be at least comparable to a brined one. Although as I said above I very rarely brine anything, I do pull out the marinade injector on a regular basis and I find it's a lot easier for me than brining.
And yes, I use a cider-citrus marinade for some dishes and it also works great. In fact, on a BCC a few weeks after the one above, I whipped up my own injector marinade using cider, a bit of butter, some sour orange juice, and a few spices and it really made the bird taste great.