Ultimate Turkey Brine

Turkey is wonderful meat when it is not over cooked and dry.  I've learned that brining a turkey helps prevent the turkey from drying out when cooking, and provides it with additional flavoring.  It is simple to brine a turkey and definitely worth it.  Three warnings about brining turkey.  One, brined turkeys don't make as many drippings for gravy as a non brined turkey (the moisture stays in the meat), so make preparations for the gravy using something other than the turkey drippings.  Two, it takes about 30 minutes to an hour less time to cook a brined turkey, depending on the size of the bird.  Place a thermometer in the bird and watch it carefully when it starts nearing 180 degrees.  And three, if you plan to deep fry a turkey, be prepared for the skin to appear burned.  The sugar in the brine contributes to this.  Rest assured that the meat is not burned.  Also, if you deep fry a turkey, make sure you have completely dried the turkey before lowering it into the hot oil.  No one wants to become a Darwin Award winner!

Ultimate Turkey Brine
1 1/2 c Kosher salt
1 1/4 packed brown sugar
Zest from 2 oranges
1 tbsp black peppercorns
10 whole cloves
5 sprigs thyme
1 large sprig rosemary
4 leaves sage
4 cloves garlic (whole and peeled) - optional
64 oz apple juice
1 gallon iced water

In a pot, combine the salt, sugar, zest, pepper, cloves, rosemary, thyme, sage, garlic, and apple juice. 

Bring to a simmer.  Let brine simmer for about 30 minutes.  Remove from heat and let cool.

I like to funnel the brine back into the apple juice container and place it in the refrigerator overnight.  I think this lets the flavors mingle.

To brine the turkey, either in a brining bag, a 5 gallon bucket, or an insulated 5 gallon water container (like those seen at sporting events or construction sites), pour all the brine solution and 1 gallon iced water into the container.  Carefully add the turkey.  If you use a brining bag, make sure you place the bag in a roasting pan, or other large container, in case the bag breaks.  If you use a 5 gallon bucket, or the insulated container, and live where it is cold (but not much below freezing), place the covered bucket outside.  If you are using a brining bag, place the turkey in the refrigerator.  My in laws have a walk in refrigerator, and we place the turkey there.  Let the bird brine overnight, for no more than 12 hours. 

Before cooking the turkey, completely rinse the inside and outside of the turkey and pat it dry.  Cook as you normally would and enjoy!