Turkey or Chicken Brine
Author: 
 
Ingredients
  • 4 quarts water
  • 4 quarts apple cider
  • ¾ cup kosher salt
  • ¼ cup granulated sugar
  • 1-2 tbsp whole peppercorns
  • ¾ cup honey
  • 1 large onion, diced
  • 1 large or 2 small carrots, diced
  • 3 ribs celery, diced
  • 1 head garlic, cut in ½ equatorially
  • 1 orange cut into segments, squeeze juice into pot and throw in peels
  • 1 lemon cut into segments, squeeze juice into pot and throw in peels
  • ½ bunch fresh rosemary
  • ½ bunch fresh sage
  • ½ bunch fresh thyme
  • 6 bay leaves
  • 1 (12 to 14 pound) turkey, or turkey breasts
Instructions
  1. To brine the turkey: Combine all of the ingredients for the brine in a large stockpot and bring to boil to dissolve the salt and sugar. Let completely cool, add the turkey to a large container or brining bag, pour in the brine, and let it brine in the refrigerator for 2 to 3 days.
  2. Remove the turkey from the brine the night before you are going to prepare the bird, pat it dry with paper towels, and place on a baking sheet to go back in the refrigerator overnight. This allows moisture to evaporate from the skin helping guarantee crispy skin.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/recipes/holiday/turkey-or-chicken-brine/