Mean Chef's Apple Brine

From: The unknown chef

On Aug 31, 2008

I have been using this recipe for 4 years now and it is the only way to do a turkey. I have shared this with 2 other people who were deep frying their birds and they both sold there fryers after using this brine! I cook a couple of birds on my gas grill every summer using some wood for smoke. This turns out great. Just use a disposable pan and light one side of your grill on medium putting the bird on the other. Take the grill off of the lit side, put an old cake or pie pan next too or over the heat and put a few pieces of oak in it every 45 minutes (yes small oak branches from your tree work great and you can break them off by hand and use them immediately, no leaves thank you). About one hour per 4 lbs. Keep the lid closed and rotate the pan when you add the wood.

From: October Amy

On Jan 19, 2008

I have used this brine two Thanksgivings. It is outstanding! The first time my sister-in-law and I experimented with it (my first time brining a turkey), we debated whether it was the brining that made SO much flavorful broth, or the fact that I had a covered roaster and she didn't. That question was definitely settled the next year when I made the turkey "plain" in my covered roaster. It was dry and flavorless. I will never do another turkey without this brine or some other. One note: the brine makes the drippings so strongly flavored that you need to cut them with water (yes!) before you make the gravy. I had enough gravy to pass the boat several times, AND store all the leftover packages with plenty of gravy.

From: Brisket in Roses

On Jan 5, 2008

sorry so late to rate. this was awesome! left my turkey breast so moist and full of flavor. will definetely use this again

From: Tracy K

On Mar 29, 2002

I've used this same recipe for the past two Thanksgiving dinners... it is easily the BEST turkey I have ever made. The flavor combination is incredible, not too strong, just a hint of sweetness and a lovely aroma from the citrus and ginger. I have skipped the drying-out-overnight process with no discernable difference in skin crispness... just make sure to dry the bird well. One note: The skin gets very brown because of the sugar in the brine... looks like a magazine cover! Just don't let that fool you into thinking the bird is done too early.