Although I want to stay away from prepackaged and processed foods, I have two young children, so whatever I cook needs to be quick and worthwhile (i.e., yummy!). Observation: I typically use Muir Glen tomato products.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 12 |
| Yield: | 1 1/2 gallons |
Ingredients
- 2 quarts apple juice
- 1 gallon cold water
- 1 cup kosher salt
- 6 cloves garlic, peeled and crushed
- 5 pounds ice cubes
Instructions
- 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.
Reviews
It worked out great. I used a ZipLoc big bag and put it down in the cooler, filled up the bag with the juice and salt and then stirred it to dissolve the salt. Put in the garlic and the bird and then put in enough cold water to cover the bird. Filled the rest with ice and sealed it shut. The ZipLoc bags were strong enough for the transfer and even had a handle. The bird came out of the oven very moist. I will definitely use this brine again.
Been using this recipe for years. Never do Thanksgiving without it. We add more spices to the brine and it’s so good!
I used this brine and cooked the turkey in a dark roaster with the lid on. The turkey turned out juicy and flavorful. I’m planning to use the brine again this year.
Note… get really large roasting bags ,double bag and after turkey is plucked of excess items place bird inside bags…add brine and remove air. Then put turkey in color under ice. I also put a sliced apple in bird of left whole or spatchcock them…apples for adding to stuffing.
My family and I are not turkey eaters, but this brine was wonderful. I cooked this in a brown paperbag °325 according to manufacturer suggestion +30 min. The brine made the turkey taste good, LOL. The brown paper bag method worked beautifully. Only change I made was add fresh basil, sage and rosemary to the brine. I used a Reynolds large oven roasting bag inside of a black trash bag just in case the Reynolds bag did not hold the brine. I did not have any problem with the bag breaking. Just did not want my cooler to smell like brine in case my bag leaked. Wonderful brine! Thanks
A little too much garlic for my taste.
Delicious recipe, really enhanced the bird.
I loved this recipe. I’ve made this 3 times. The family lived it, also. It’s not turkey season but I think I’m addicted to this recipe. Thanks.
I won’t make turkey any other way !!! Didn’t change a thing and had a juicy turkey !!!
This recipe really takes your holiday bird to the next level!
Loved this! I made this last year for my family and they all went crazy for it!! Yay i’m the cool one in the family now! 😛
I tried this brine recipe using a 5 gallon bucket and a lid from a stock pot. I also put some sprigs of fresh parsley and thyme in the cavity. It turned out really delicious and moist just like the other comments. Cuts cooking time in half. Once the meat thermometer reached 165 for the stuffing or 185 in the breast or thigh, it’s done.
I followed this recipe last year and it was great! I put mine in a bag then a big bucket and left it for about 36 hours- then roasted in the oven. Using this brine again this year and smoking the turkey.
have used this recipe twice worked perfect both times I used large oven bags worked good added bay leaves and pepper corn
Really good. I had a smaller turkey (12 or 13 lbs) and I was able to use a 12 qt stock pot for brining, still lined it with the oven bag and poured everything straight in and fit it in my fridge. Wouldn’t work for anything much bigger though; it was almost up to the brim as it was.
First time I brined and cooked a turkey. This recipe was easy and the results were fantastic. Turkeys around the world are planning counter-strike.
I have been cooking turkeys for almost 30 years and I tried this recipe last Thanksgiving. I have to admit that it was the moistest, juiciest turkey that I ever cooked. I will be cooking another turkey this Christmas using this recipe. Try it, you’ll love it.
This was the first time I ‘brined’ the turkey. I read all the reviews and they sounded so wonderful. I followed the recipe and awaited the turkey with great anticipation. I was very disappointed when it turned out to be extremely salty! Luckily I was cooking it for family and not for guests. I don’t think I’ll try that again.
It works, wonderfully, for making your meat moist and tender. I found there were no Ziploc bags that would handle a 20 pound turkey plus brine so I used a garbage bag. I am a germaphobe but I saw no reason to be concerned about the plastic and it worked wonderfully well in a cooler.
everyone raved about the taste and moisture of the turkey. Even two days after Thanksgiving, the turkey was great. Relatives that normally don’t eat turkey could not get enough of it. I will use this recipe every time i make poultry.
I have done this for many years now and will NOT make a turkey or breast without brining first. Makes even a store brand taste top of the line. I also use some large pieces of cut up celery and onion as well as apple. I have always used a garbage bag placing the bag in the cooler then the ingredients then the turkey, make sure NOT to use one of the scented bags of course.