Level: Easy | Prep/Cook Time: 1-2 Hours

I suggest doing this on Tuesday before Thanksgiving. You will brine your turkey overnight in a large cooler or in a large nonreactive container in a refrigerator.

Once brined overnight, you will remove the turkey and rinse with cold water and dry it well with paper towels. Place the turkey on a rack inside of a roasting pan or use a broiler pan, place in your fridge UNCOVERED overnight. Remove from the fridge on Thanksgiving Thursday, after it has air dried , roast or smoke as normal.

Below is the brine recipe that I have used for at least 18 years.

Ingredients:
2 quarts of apple juice
1 pound light brown sugar
1/2 cup maple syrup
1 cup Kosher salt
Zest from 2 oranges then cut oranges into quarters squeeze lightly the juice into your brine
Zest from 1 lemon squeeze juice into brine and cut into quarters
8 cloves of crushed garlic
1 TBL peppercorns
1 TBL whole cloves ( NOT GROUND)
10 Bay leaves
3 Fresh Thyme sprigs
6 Fresh Sage Leaves
3 quarts very cold water.

– Heat apple juice in large stockpot add all ingredients, except cold water.
– Cook for 5 minutes and remove from heat. Stir well until sugar and salt dissolve.
– Once the sugar and salt has dissolved add cold water.
– Chill mixture until 40 degrees.

I place my turkey in my chosen non reactive container first and the pour the chilled brine over the turkey (remember to remove giblets and neck from cavity and set aside for gravy or to cook for the pup)
If you have brine left over remove the spices etc and add to your container that you are using to brine in. Discard left over brine.

Note: If using turkey breast, brine 6 hours max and cut brine recipe in half