Best 7 Apple Juice Turkey Brine Recipes

APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING

Steps:

• Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
• To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.

APPLE BRINED TURKEY

Steps:

• Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil, stir to dissolve sugar and salt. Boil for one minute and remove from heat. Cool to room temperature. In a large food safe container (2 to 5-gallons), combine the apple juice mixture with the remaining ingredients, then refrigerate to 40 degrees F. Remove giblets and neck from raw turkey and place turkey in the brine solution, breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary. Place container in fridge and brine the turkey for 24 hours. Discard brine solution and rinse turkey well, inside and outside. Pat turkey dry and air dry in fridge for about 4-hours, uncovered. Coat turkey with light coating of oil or butter and bake in oven (or smoke, outdoors, in bbq smoker) at 325 degrees F. until thermometer placed in breast reads 165 degrees F (about 3-hours).

APPLE JUICE TURKEY BRINE RECIPE - (4.2/5)

Steps:

• Mix all ingredients in a non-reactive container until dissolved. If you are using a salt other than Diamond Crystal Kosher salt, substitute 3/4 cup Morton Kosher Salt, or 1/2 cup pickling salt, or 1/2 cup of non-iodized table salt. Rinse turkey, and pat dry with paper towels. Then immerse turkey in the cooled brine. Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid). Cover the pot and refrigerate for 8-12 hours. After brining, rinse the turkey and pat dry with paper towels. If you have the time, place on a rack over a rimmed baking sheet and allow to air-dry 8-12 hours in the refrigerator. This helps create crispy skin during cooking

WET TURKEY APPLE BRINE

Steps:

• Combine water, apple juice, brown sugar, kosher salt, orange peel, rosemary, peppercorns, garlic, allspice, ginger, and bay leaves in a stock pot; bring to a gentle boil. Remove from heat and cool to room temperature.

GRILLED APPLE-BRINED TURKEY

Steps:

• To make the brine, in a large kettle, combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the brine to room temperature., Remove giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together., Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 2-1/2 to 3 hours longer. Cover and let stand for 15 minutes before carving.

MEAN CHEF'S APPLE BRINE

Steps:

• bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.
• Add remaining ingredients.
• Brine turkey for 24 hours.
• Quantity is sufficient for a 14 pound turkey.

APPLE BRINE FOR TURKEY

Steps:

• Combine the apple juice, water, and salt in a large stock pan, Heat and stir until the salt has dissolved completely and the liquid looks clear. Add the garlic and remove from heat.
• Allow the brine to cool completely.
• Wash your turkey thoroughly, removing the neck and giblets so the brine can get to the interior of the bird. Save the neck and giblets for gravy or stock.
• Place some ice in the bottom of a cooler (large enough to hold your turkey. Place the turkey in your brining bag, and place upright in your cooler. Pour the brine over the turkey, and seal the bag securely, removing any excess air so the turkey is totally submerged and covered with the brine. Pour more ice in the cooler so that your turkey will stay cold overnight.
• When you are ready to roast your turkey, remove it from the brine, and rinse the turkey again. Pat the turkey dry, and season your turkey as you prefer.