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Originally posted by Mean Chef on Recipezaar. Recipe makes enough for about a 14 lb turkey.


  • 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.

Categories: Marinade/Rub  Poultry  Refrigerator  Stove 
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