How to make it

  • Pour 1 gallon of apple juice in a large stock pot
  • Add remaining ingredients, reserving 2 gallons of apple juice
  • Bring to a rapid boil over high heat
  • Reduce heat and simmer for 15 minutes, stirring to make sure salt and sugar are dissolved
  • Turn off heat and allow to cool to room temperature
  • I usually make the brine the night before I brine the turkey to give the brine ample time to cool and for the flavors to meld
  • Place turkey in a clean food grade 5 gallon bucket
  • Strain prepared brine mixture through colander over the turkey
  • Pour in remaining apple juice
  • Top with ice
  • Turkey must be fully submerged
  • Put lid on bucket
  • Bury bucket in snow or place in a cooler and pack with ice or chill in the beer refrigerator in your garage.
  • Brine for 24-36 hours
  • Preheat oven to:
  • 400F for turkeys under 16 pounds,
  • 350F for turkeys over 16 pounds.
  • Remove turkey from brine and rinse with cold water
  • Rub skin with olive oil
  • Sprinkle liberally with fresh cracked black pepper
  • Stuff with apple slices
  • Insert probe of programmable thermometer into the thickest part of the breast
  • Set alarm temperature alarm to 161 oF
  • Place on roasting rack in roasting pan
  • Roast for 1 hour, then tent with a double layer of aluminum foil
  • Continue roasting to an internal temperature of 161 oF
  • Remove from oven, wrap in foil, allow heat to carryover for 30 minutes
  • Carve and serve

Reviews & Comments 5

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Hi hon! So glad to see ya! I have to be honest-I've tried brineing-was'nt impressed. I only used salt & sugar tho. Kids are coming for Christmas-will try this. Jen
    Was this review helpful? Yes Flag
    " It was excellent "
    knoxcop ate it and said...
    Borius! Where have you been?! My good Maude, but this sounds wonderful! Whooo-eee!

    The internal temp is a great point, too. Recently the FDA reduced that 180 degree thing back to 160, and it sure makes a difference. No more burnt-up, dried-up birdies!

    Hey, straight to the saves and a high 5 forker for you!--Kn0x--
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    " It was excellent "
    momo_55grandma ate it and said...
    different interesting tottally sounds delicous a try next year thanks bunches
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    " It was excellent "
    lacrenshaw ate it and said...
    My in-laws brine their bird for Thanksgiving. We have not ever tried brining but may now that we have your "recipe". Thanks, Lorraine
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    " It was excellent "
    lunasea ate it and said...
    Welllll, hello Mark hon - it's always a pleasure to see you back in the kitchen. ;-)

    Your recipe sounds amazing. I always have thought turkey was overrated as well and am always trying ways to convince myself otherwise. I love the apple spin you've got going on with your brine and roasting and I will using this recipe the next time I make a turkey.

    Mom and grandma will just have to get over it. Watch them both ask for second helpings... *hugs* Vickie
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