Apple Brined Turkey Recipe

Ingredients

• 1-12 to 13 pound turkey
• 8 cups Apple Juice
• 1 ½ cups orange juice
• 1 ½ cups kosher salt
• 1-cup lt. brown sugar
• 4 bay leaves
• ¼ cup fresh rosemary (finely chopped)
• 3 to 4 tbs. rubbed sage
• 2 tbs. adobo seasoning2 tbs. onion powder
• 2 tbs. garlic powder
• 2 tbs coarsely ground black pepper
• 1 tsp ground thyme
• 6 tbs first cold pressed olive oil
• 2 tbs meat tenderizer

Instructions

1. Put all in a non-reactive pot (not aluminum) bring to a boil.
2. Boil for 10 to 20 minutes or until all ingredients have infused into mixture.
3. Cool to room temperature.
4. Wash turkey and remove any parts from cavities i.e. neck, gizzard, ect.
5. Place turkey in a large baking bag.
6. Pour cooled brine solution into the bag.
7. Seal bag by twisting the end and folding over, then wrap a strong rubber band around
8. end until it is very tight.
9. Use some sort of pan or plastic trash bag to put bagged turkey in, in case it breaks.
10. Marinate in the refrigerator for a minimum of 48 hours.
11. Start with the back down in the solution for 4 hours then turn and put breast side down for 8 hours.
12. Repeat this process until at least 48 hours have gone by.
13. Remove turkey from brine solution. Discard the solution.
14. Don’t pour down the drain, or it will clog your drainpipes.
15. Thoroughly wash the turkey inside and out. The rosemary will stick so make sure that you get it all or it will burn in the cooking oil.
16. Dry turkey as best you can inside and our pay close for liquid hidden in the cavities.
17. Put turkey back in the refrigerator uncovered and leave at least 4 hours so the evaporative process of the fridge will help dry any remaining moisture.
18. Mix 2 extra cups of Kosher salt and 1 cup black pepper in a small bowl.
19. After the turkey is very dry….rub the inside and outside with this mixture.
20. The bird is ready to fry.