Total Time
Prep 30 mins
Cook 20 mins

I adopted this recipe from Mean Chef. "Mild brine for turkey, chicken or pork."

Ingredients Nutrition


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


Most Helpful

I've used this same recipe for the past two Thanksgiving dinners... it is easily the BEST turkey I have ever made. The flavor combination is incredible, not too strong, just a hint of sweetness and a lovely aroma from the citrus and ginger. I have skipped the drying-out-overnight process with no discernable difference in skin crispness... just make sure to dry the bird well. One note: The skin gets very brown because of the sugar in the brine... looks like a magazine cover! Just don't let that fool you into thinking the bird is done too early.

Tracy K March 29, 2002

This was fabulous!!! I brined a bone in pork loin roast this weekend and roasted it to 160 degrees (internal temperature). It was the best - no question. Moist and flavorful - no sauce or gravy required. Thanks so much for a terrific recipe.

MsKittyKat October 13, 2002

There's not much to say. This is my favorite brine, I use it on chicken and turkey and I believe it produces the best turkey you've ever had the pleasure of tasting. Try it. If you are using it for a chicken, just cut the recipe in half. It should be noted that I believe I gave this recipe to Mean, and that it came out of Weber's Art of the Grill cookbook, one of my favorite grilling books.

P4 December 09, 2002

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