The Best Turkey Brine

Source

Ingredients

Display units in Metric

Yields Brine for 1 Turkey originally Brine for 1 Turkey

4	cups	apple cider
2+	gallons	cold water add enough to cover turkey
2	cups	brown sugar make your own using organic evaporated cane juice and molasses!
1.5	cups	salt we use Real salt by Redmond
8	cloves	garlic crushed
2	inches	ginger sliced
4	peals of	oranges just add the peals, not the orange itself
4	sprigs	rosemary
6	whole	bay leaves
3	tablespoons	pepper corns
2	tablespoons	whole coriander seeds
2	tablespoons	whole allspice
2	whole	cinnamon sticks

Pour water and cider into large stock pot and bring to a boil.

Take off heat and add salt and brown sugar - stir till dissolved.

Add remaining ingredients and allow to cool.

If you do not have the time to let the brine sit and cool, substitute one gallon of water with up to 10 cups of ice - heat the liquid with a little less water, add ingredients, then add ice to cool.

Once brine is cool, place turkey in large pot, bucket, or brining bag and pour liquid over top of turkey. If liquid does not cover turkey fully, add cold water and agitate slightly to mix with the brine.

Leave turkey in brine for 12-24+ hours (closer to 24 is ideal). Refrigerate if possible, leave outside if cold enough, or consider a large cooler if necessary.

When ready to roast, grill, smoke, or deep fry turkey - remove from brine and rinse prior to preparing.

Pour water and cider into large stock pot and bring to a boil.
Take off heat and add salt and brown sugar - stir till dissolved.
Add remaining ingredients and allow to cool.
If you do not have the time to let the brine sit and cool, substitute one gallon of water with up to 10 cups of ice - heat the liquid with a little less water, add ingredients, then add ice to cool.
Once brine is cool, place turkey in large pot, bucket, or brining bag and pour liquid over top of turkey. If liquid does not cover turkey fully, add cold water and agitate slightly to mix with the brine.
Leave turkey in brine for 12-24+ hours (closer to 24 is ideal). Refrigerate if possible, leave outside if cold enough, or consider a large cooler if necessary.
When ready to roast, grill, smoke, or deep fry turkey - remove from brine and rinse prior to preparing.

Prep Notes

2 days before: Defrost turkey if frozen

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