- 2 quarts apple juice
- 3 quarts water
- 1 lb brown sugar
- 1 cup kosher salt
- 4 ounces fresh ginger, thinly sliced
- 15 whole cloves
- 6 bay leaves
- 6 garlic cloves, crushed
- 3 oranges, quartered
Bring apple juice, sugar and salt to a boil over high heat; skim foam and allow to cool to room temperature. Add remaining ingredients.
Wash turkey throughly in cool water and place in the brine; add more water if necessary to cover the bird.
Refrigerate for 2 to 4 days (smaller birds can be brined for 12 to 24 hours).
Remove from brine and rinse well with cold water.
Pat try with paper towels and brush with melted butter or olive oil; roast as usual. Makes 1 1/2 gallons of brine.