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Nutrition Facts
Serving Size 1 quarts 1016g Recipe makes 6 quarts) The following items or measurements are not included below: 15 whole cloves
Calories 491
Calories from Fat 5		(1%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 18914mg		788%
Potassium 868mg		24%
Total Carbohydrate 124.4g		41%
	Dietary Fiber 2.4g	9%
	Sugars 115.3g
Protein 1.4g		2%
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Thanksgiving with Mama's Kitchen

mama's kitchen

Charmie's Thanksgiving Dinner!

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Mean Chef's Apple Brine

Recipe #23687 | 50 min | 30 min prep | add private note

⁽⁸⁵⁾ RATE IT NOW Print Recipe

By: ~Bekah~
Mar 28, 2002

I adopted this recipe from Mean Chef. "Mild brine for turkey, chicken or pork."

6 quarts (change servings and units)

Ingredients

2 quarts apple juice
1 lb brown sugar
1 cup kosher salt
3 quarts water
3 oranges, quartered
4 ounces fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
6 garlic cloves, crushed

Directions

1
bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.
2
Add remaining ingredients.
3
Brine turkey for 24 hours.
4
Quantity is sufficient for a 14 pound turkey.

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Featured Reviews for This Recipe

From: itsnevrenough

On Dec 1, 2008

I used this recipe for a 23 lb. turkey and had plenty of liquid. I put it in a kitchen trash bag inside a cooler with ice packs to brine. The flavor was fabulous and the meat was very moist. I'll make this again for sure!

0 people found this review helpful

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From: SteelerSue

On Nov 28, 2008

I used this for my 20 pound Thanksgiving turkey. Best turkey I ever made. The white meat is still moist even after microwaving to heat it up. I will never cook a turkey without this again. Thanks.

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From: xgrlchef

On Nov 4, 2008

Delicious with pork chops. I brined overnight, patted dry, grilled and brushed with a dijon/honey glaze. Yum! Thanks.

1 person found this review helpful

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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.

43 people found this review helpful

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