Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: About 2 gallons of brine
- 2 gallons water
- 3 cups apple cider
- 3 oranges
- 2 cups salt (or 3 1/2-cup Kosher salt)
- 2 cups packed brown sugar
- 4 tablespoons fresh rosemary (2 tablespoons dried rosemary)
- 5 cloves garlic, minced
- 3 tablespoons peppercorns
- 5 whole bay leaves
Heat apple cider in a two gallon pot. Dissolve sugar in cider. Cut oranges into quarters and add to pot. Add remaining ingredients except for the water and stir to combine. Cover and set aside for 20 minutes. Pour the 2 gallons of cold water into the container to be used for brining. Add apple cider mixture and stir well to combine. Add turkey, turning to remove any air bubbles. Refrigerate and brine for 1 hour per pound of turkey.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey. For a more detailed explanation, see my article on brining turkey.