11/10/17 Turkey Brine
3 cups apple juice or apple cider
2 gallons cold water
4 tablespoons fresh rosemary leaves
5 cloves garlic, minced
1 ½ cup Kosher salt
2 cups brown sugar
3 tablespoons peppercorns
5 whole bay leaves
Peel of 3 large oranges
Choice of other items for the cavity of the turkey such as roughly cut celery, oranges, other fruits, and chopped herbs.
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. Allow to cool completely.
Ensure that the giblet bag and extra fat or organs are cleaned out of the neck and the cavity. Fill the bird’s cavity with the roughly chopped oranges, celery and herbs from the brine. You can also inject the bird with the brine liquid – that will add moisture to the meat, especially the breast.
Place the turkey in a large plastic bag, put the bag into a tub and pour the cooled brining solution into the bag. Seal the bag and put the tub with the bag/turkey into refrigeration for 16-24 hours.
When ready to roast the turkey, remove it from the brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. Discard the brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.