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Steve's Apple Brine for Turkey


"An apple brine not only adds flavor to the meat, it adds moisture through osmosis. This moisture will prevent the meat from drying out while slow-roasting for many hours."
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1 h 45 m servings 1964 cals
Original recipe yields 1 servings (2 gallons brine)

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  1. Place rosemary, thyme, sage, bay leaves, and black pepper into a cloth spice bag.
  2. Combine water and salt in a stock pot; stir until salt dissolves. Bring to a boil, place spice bag into water, and simmer until flavors combine, about 20 minutes. Cool to room temperature, at least 1 hour.
  3. Pour cold apple juice into cold spice mixture and stir until combined.


  • Cook's Notes:
  • You can use apple cider in place of apple juice, if desired.
  • Double-up two kitchen-size plastic bags and pour cold brine into inner plastic bag. Add cold, raw turkey to brine, remove air and tie top of each bag, one at a time. Set brining bag in ice in ice chest for 12-24 hours. Make sure there is enough ice to keep turkey below 40°F until removed for cooking. After brining, remove turkey and discard used brine and spice bag.
  • Use chilled brine, cold turkey, and cold apple juice for food safety. Keep cold in ice in an ice chest rather than chance contaminating the refrigerator. Discard brine after use.

Nutrition Facts

Per Serving: 1964 calories; 8.2 g fat; 484.3 g carbohydrates; 5.3 g protein; 0 mg cholesterol; 181849 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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It was awesome! Way better than last year's brine. I would definitely make this again. I used the best apple juice I could find. I used 1/8 cup of fresh rosemary chopped instead of dry because ...