Best Apple Brine For Turkey The Night Before Cooking Recipes

APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING

Apple Brine for Turkey the Night Before Cooking image

I have used this recipe for many years. It makes a turkey fall-apart moist every time.

Provided by Godiva Goddess

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 5

Ingredients

2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes

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.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 19.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7611.2 mg, Sugar 17.9 g

GRILLED APPLE-BRINED TURKEY

Grilled Apple-Brined Turkey image

Producing a juicy, amber-colored turkey infused with flavor is possible with this apple juice turkey brine. You won't regret planning for the long marinating time. This tasty turkey is worth every minute. -Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories Dinner

Time 3h30m

Yield 14 servings.

Number Of Ingredients 11

Ingredients

2 quarts unsweetened apple juice
2-1/2 cups packed brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 quarts cold water
1 turkey (12 to 14 pounds)
2 tablespoons canola oil

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.

Nutrition Facts : Calories 473 calories, Fat 23g fat (6g saturated fat), Cholesterol 210mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 62g protein.