Directions

• 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.