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Brine for Turkey
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<blockquote data-quote="acourvil" data-source="post: 1247772" data-attributes="member: 33578"><p>1 gallon apple juice</p><p>1 pound brown sugar</p><p>1 cup salt</p><p>3 oranges, quartered</p><p>4 ounces fresh ginger, thinly sliced</p><p>18 whole cloves</p><p>6 bay leaves</p><p>6 large cloves garlic, crushed</p><p></p><p>1 turkey, 12 to 15 pounds</p><p> </p><p>In a large saucepan over high heat, bring the apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from the heat, and skim off the foam. Allow the mixture to cool to room temperature (or add ice to cool, but be careful not to over-dilute)</p><p></p><p>In a large steel pot or other container large enough to easily hold the turkey, combine the apple juice mixture (cooled), the oranges, ginger, cloves, bay leaves, and garlic. Add and stir.</p><p></p><p>Remove and discard the fat from the turkey cavity. Remove the neck and giblets etc. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. Add water to cover completely. If necessary, top with a heavy weight to make sure it is completely immersed. Refrigerate for 24-48 hours.</p></blockquote><p></p>
[QUOTE="acourvil, post: 1247772, member: 33578"] 1 gallon apple juice 1 pound brown sugar 1 cup salt 3 oranges, quartered 4 ounces fresh ginger, thinly sliced 18 whole cloves 6 bay leaves 6 large cloves garlic, crushed 1 turkey, 12 to 15 pounds In a large saucepan over high heat, bring the apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from the heat, and skim off the foam. Allow the mixture to cool to room temperature (or add ice to cool, but be careful not to over-dilute) In a large steel pot or other container large enough to easily hold the turkey, combine the apple juice mixture (cooled), the oranges, ginger, cloves, bay leaves, and garlic. Add and stir. Remove and discard the fat from the turkey cavity. Remove the neck and giblets etc. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. Add water to cover completely. If necessary, top with a heavy weight to make sure it is completely immersed. Refrigerate for 24-48 hours. [/QUOTE]
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