Prep 15 mins
Cook 20 mins
A mixture of sweet and savory flavors makes this brine a good choice for preparing the holiday turkey. The Herbs De Provence really adds some depth to the brine. It enhances the taste of the bird without overpowering. Make sure that you rinse the turkey well after brining to remove excess salt.
- 1 1⁄2 gallons fresh water
- 1 1⁄2 cups kosher salt
- 1 cup brown sugar
- 2 cups orange juice
- 1 cup apple juice
- 2 tablespoons herbes de provence
- 1 tablespoon cracked black pepper
- 5 bay leaves
- 1 large apple, cut up
- 5 garlic cloves, minced
- 4 tablespoons olive oil
- 4 tablespoons butter, melted
- Combine all ingredients (except olive oil and butter) in a large pot and bring to a boil.
- Turn off heat and let the brine cool completely.
- Place a cleaned turkey (giblets removed) breast-side down into the brine. You can brine it right in the pot if it fits, or in a brining bag.
- Refridgerate turkey in brine for 16 - 24 hours.
- Remove turkey from brine and rinse really well to remove excess salt from surface of the bird. (All the good brine flavor will be inside the meat).
- Pat your turkey dry with paper towels and brush a mixture of olive oil and butter all over your bird.
- Roast your turkey according to your directions. (I roast mine in a roasting bag.).
I don't bother with the heating as, as mentioned, the long cool down time. The heat is mostly just to help dissolve the sugar and salt. I now just mix everything throughly then use as described. I can't tell the difference.
This was my first time brining a turkey and it was a bit of a chore. Finding a pan large enough that would fit in the refrigerator was tough, and please note that it took almost all day for the brine to cool enough to put a raw bird in it. That being said, the results were quite good. Lots of nice flavor in the meat and it was very juicy. I will try again but with a roasting chicken or just some turkey thighs. Made for Spring 2013 PAC.