Visiting the "Inlaws" this coming Saturday. Doing a 15lb turkey and 1/2 a pork loin to take up. Both have been brined over night in Apple juice brine and I sprinkled some "BIG E" powder on them. Thanks again for the rub buddy.
2qts apple juice
1c brown sugar
1c kosher salt
1tb crushed garlic
1ts crushed ginger
15 whole cloves
1 bay leaf
2 oranges
heat the juice, add the everything but the organes. disolve the sugar and salt. let it come to room temp. squeeze the oranges into the mix and add the orange. in a 5gal bucket cover the turkey with the mix, adding water if needed. cover with ice and into the fridge.
2qts apple juice
1c brown sugar
1c kosher salt
1tb crushed garlic
1ts crushed ginger
15 whole cloves
1 bay leaf
2 oranges
heat the juice, add the everything but the organes. disolve the sugar and salt. let it come to room temp. squeeze the oranges into the mix and add the orange. in a 5gal bucket cover the turkey with the mix, adding water if needed. cover with ice and into the fridge.[/quote:14aqtttt]
Thats the same brine I used on my Christmas turkey. It adds a real subtle taste to the meat, an excellent choice! Great pics Bill, thanks for sharing!