Prep 10 mins
Cook 5 mins
You have never tasted a turkey so divine as a turkey that has been brined first. Making the brine is fast and easy and it can be suited to your taste by adding or eliminating certain ingredients. Please try it! I promise you won't be disappointed!
- 4 quarts water
- 2 quarts apple cider
- 3 whole bay leaves
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 tablespoon poultry seasoning
- 1 tablespoon whole allspice
- 1 tablespoon whole cloves
- 1 tablespoon black peppercorns
- 1 cup kosher salt
- In a large stock pan combine water, apple cider, and all spices.
- Bring to a boil for 5 minutes.
- Turn off heat and allow the brine to completely cool off to room temperature.
- Once the brine is cool place turkey inside a large turkey bag (I recommend double bagging) and pour the brine inside the bag (do this over a sink). Tie the bag tightly and place in the fridge.
- I turn my turkey ever so often to ensure the entire turkey absorbs the brine evenly.
- I recommend that you soak your turkey for at least 24 hours. I usually soak mine for about 48 hours. Remember to keep the turkey refrigerated during this process. Also the great thing about this brine is that you can add or delete any spice that you want so feel free to experiment.
- When your ready to roast your turkey, take it out of the brine and give it a quick rise. I like to rub mine with a little butter before I put it in the oven or roaster.
- Enjoy the juiciest turkey you've ever had!
I've smoked my turkey each of the last 18 years. The last 8 years I have been brine'ing also... for the last 5 yrs I have used this brine. This recipe is easy and does the job perfectly, the only thing I change is to double the recipe. We usually have a 24-26lb turkey (the Max. size that will fit in my Weber charcoal grill.) As recommended; I place the bird in two plastic bags, place the bags in a cooler then add the brine (get rid of as much air as possible) then use wire ties to seal, cover with a bag of ice for approx. 36 hrs or more, giggle it around occasionally, add ice as needed. As I keep this on the outside back porch, usually don't need to add ice as in Ohio it is usually cold enough and one bag lasts. Note: you may have to fill the cooler with something to keep pressure on the sides of the bag I always have 100% of the bird covered with brine. It is a wonderful brine! Thanks for the recipe., Happy Thanksgiving!
This worked out well. I made half the water from turkey brooth and brined it 1 hour per pound of turkey. Perfect.
We tried this for our Thanksgiving turkey, and we were thankful we did! The white meat was moist and tender. I was out of allspice and used sea salt instead of kosher. The funny part was it smelled like I was cooking ham because of the cloves. Try it!