Mean Chef's Apple Brine

Submitted by Bekah

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

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 6 quarts

ingredients

• 2 quarts apple juice
• 1 lb brown sugar
• 1 cup kosher salt
• 3 quarts water
• 3 oranges, quartered
• 4 ounces fresh ginger, thinly sliced
• 15 whole cloves
• 6 bay leaves
• 6 garlic cloves, crushed

directions

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.

Reviews

[Tracy K]

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.

 

[MsKittyKat]

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.

 

[P48422]

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.

 

[Millereg]

On November 28, 2002, I celebrated Thanksgiving for the 29th time. I have eaten 28 drier turkeys than this one. Need I say more? Mean Chef, your recipes are just about fail-safe - thank you so much for taking the time to share.

 

[Akikobay]

Finally, I know that I will never have to suffer through another dry turkey. We followed the recipe exactly, allowing our 19 pound turkey to sit in the brine for about 24 hours. We washed and dried the turkey and allowed it to sit for another 3 hours. We then cooked it in a clay pot following the cooking directions that came with the clay pot. The turkey was moist, the skin was a beautiful bronze color, and the ginger flavor was really prominent. The most astounding thing was the drippings that were in the bottom of the pot. Almost like a turkey demi-glace, it was thick and rich. We just skimmed off the fat, added a beurre manie and a bit of milk to tone down the salt. It made a terrific gravy. We'll be using this method, perhaps this recipe for years! Thank you for sharing.