Best 6 Apple Juice Turkey Brine Recipes

APPLE SPICE TURKEY BRINE

Steps:

• Gather the ingredients.
• Pour apple and orange juice into a large pot over medium heat. Add the salt, brown sugar , cloves, and nutmeg.
• Bring to a boil, and then simmer for 15 minutes over medium heat until salt and sugar are completely dissolved.
• Remove from heat and allow to cool to room temperature (at least 40 to 60 minutes). After the mixture has sufficiently cooled, add the cold water.
• Place poultry in a large plastic container or a large stockpot. Pour the brine over top . Brine poultry covered for at least 1 hour per pound in the refrigerator.
• Thoroughly rinse all the brine from the turkey before cooking. Pat turkey dry inside and out and apply with rub of choice. Cook meat as directed.​

MY FAVORITE TURKEY BRINE

Steps:

• Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
• Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
• When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
• Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.

APPLE JUICE TURKEY BRINE RECIPE - (4.2/5)

Steps:

• Mix all ingredients in a non-reactive container until dissolved. If you are using a salt other than Diamond Crystal Kosher salt, substitute 3/4 cup Morton Kosher Salt, or 1/2 cup pickling salt, or 1/2 cup of non-iodized table salt. Rinse turkey, and pat dry with paper towels. Then immerse turkey in the cooled brine. Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid). Cover the pot and refrigerate for 8-12 hours. After brining, rinse the turkey and pat dry with paper towels. If you have the time, place on a rack over a rimmed baking sheet and allow to air-dry 8-12 hours in the refrigerator. This helps create crispy skin during cooking

GRILLED APPLE-BRINED TURKEY

Steps:

• To make the brine, in a large kettle, combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the brine to room temperature., Remove giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together., Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 2-1/2 to 3 hours longer. Cover and let stand for 15 minutes before carving.

BRINING AND COOKING THE PERFECT TURKEY WITH DELICIOUS GRAVY

Steps:

• Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey with breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
• Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
• Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.

MEAN CHEF'S APPLE BRINE

Steps:

• bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.
• Add remaining ingredients.
• Brine turkey for 24 hours.
• Quantity is sufficient for a 14 pound turkey.