Apple Brined Turkey

This apple brined turkey will get rave reviews from your guests. The
white and dark meat are very moist. Never serve a dry turkey again.

8 lb to 16 lb uncooked turkey (not injected with a salt solution)
Brine:
8 cups apple juice or cider (bottled or from frozen concentrate)
1 pound brown sugar (light or dark)
1 cup Diamond Crystal Kosher Salt (or 1/2 cup non-iodized table salt)
12 cups quarts cold water
2 cups orange juice
1 Tbsp ground ginger
15 whole cloves
6 large bay leaves
3 Tbsp crushed garlic

Combine apple juice, brown sugar, and salt in a large saucepan.
Bring to a boil, stir to dissolve sugar and salt. Boil for one minute
and remove from heat. Cool to room temperature.
In a large food safe container (2 to 5-gallons), combine the
apple juice mixture with the remaining ingredients, then refrigerate to
40-degrees F.
Remove giblets and neck from raw turkey and place turkey in the
brine solution, breast side down. Place a heavy plate or bowl on top to
keep the bird submerged, if necessary. Place container in fridge and
brine the turkey for 24 hours.
Discard brine solution and rinse turkey well, inside and outside.
Pat turkey dry and air dry in fridge for about 4-hours, uncovered.
Coat turkey with light coating of oil or butter and bake in oven
(or smoke ,outdoors, in bbq smoker) at 325-degrees F. until thermometer
placed in breast reads 165-degrees F (about 3-hours).


-Rusty

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