By using fruit juices in a brine you add sweetness and a light acidity that tenderizes and permeates the meat you are brining. This brine recipe is perfect for the holiday meal. The combination of fruit juice, cloves, and nutmeg makes for a great turkey.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Enough for a 20 pound turkey
Ingredients:
- 1 gallon cold water
- 2 quarts apple juice
- 2 quarts orange juice
- 2 cup salt (3 cups Kosher or coarse salt)
- 1/2 cup brown sugar
- 10 whole cloves
- 1 tablespoon ground nutmeg
Preparation:
Pour apple and orange juice into a large pot over a medium heat. Add salt, brown sugar, cloves and nutmeg. Simmer for 15 minutes until salt and sugar are completely dissolved. Remove from heat and allow to cool. Add cold water.
Place poultry in a large plastic container. Pour brine over top. Brine poultry for 1 hour per pound in the refrigerator.
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.
