Thanksgiving Turkey Brine

Another Pioneer Woman hit. This made our turkey the most moist I’ve ever had on Thanksgiving. The quantities I’ve entered are for a 10-12 lb. turkey. Just double if you have a bigger one than that.

  • 1 1⁄2 cups apple juice or cider
  • 1  gallon cold water
  • 2  tablespoons fresh rosemary leaves
  • 2 1⁄2 cloves garlic, minced
  • 3⁄4 cup kosher salt
  • 1 cup brown sugar
  • 1 1⁄2 tablespoons whole peppercorns
  • 2-3 whole bay leaves
  • peel of 2 small oranges

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. Allow to cool completely, (you can stick it in the freezer to help speed up the process if necessary) then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16-24 hours. When ready to roast turkey, remove from brine and completely rinse the turkey to get all the excess salt from the outside. Discard brine, pat dry, and cook according to your normal roasting method.

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