Thread: Turkey Brine
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Unread 10-29-2013, 07:35 AM   #3
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Join Date: 07-01-13
Location: Grayslake, IL
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2 quarts apple cider
2 cups brown sugar
3/4 cup kosher salt
3 quarts water
3 oranges, quartered
4 ounces fresh ginger, sliced thin
15 whole cloves
6 bay leaves
6 large garlic cloves, crushed

Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40*F.

In a large non-reactive container, combine the apple juice mixture with the remaining ingredients and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. I usually brine for about 36 hours, rinse and let sit back in the fridge uncovered for a few hours to dry out the skin.. This recipe will do a 12-14 lb bird. Double it for a 20lber and the bird and brine will perfectly fill a 5 gal bucket. I've tried a bunch of brines, but this is my favorite. Very subtle flavor, but so farking good.
You should! Fun and fabulous prizes await you!*

I have a bunch of stuff that cooks meat outside
using some form of combustion.

*Actual prizes may not be fabulous. It all depends on what your definition of fabulous is. You're not going to win a car or anything, so don't get your hopes up. Just trying to give you realistic expectations.
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