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Ultimate Turkey Brine




Source of Recipe


Chevy


List of Ingredients




Ultimate Turkey Brine


1 1/2 cups, KOSHER salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider
The peel from one orange or one tangerine (colored part only - not
white pith)
Optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage


Recipe




Combine all ingredients in a non-reactive pot, bring mixture to a
boil, lower heat and simmer for 15-20 minutes (partly covered). Allow
brine to cool completely.

Rinse turkey under cool running water, inside and out (remove giblets
from body cavity - but reserve them, if desired, for giblet gravy).

Pat turkey dry with paper towels, then immerse turkey in cooled
brine.* Turkey should be COMPLETELY submerged in liquid (place a
plate on top of the bird if necessary to keep it covered with the
liquid).

Cover the pot and refrigerate for at least 8-10 hours, up to 24
hours.

Remove turkey, rinse, pat dry, and roast as usual.

Let the roast sit at room temperature for at least 1/2 an hour prior
to carving.

Note: *Be sure that the container for the turkey in brine is non-
reactive: use enamel, glass, crockery, stainless steel, even a
plastic bucket - never cast iron or aluminum. The pot should be just
large enough to contain the turkey (so the brine will be sufficient
to cover the bird).