Ingredients
- 3 c. apple juice or apple cider
- 2 gallons cold water
- 4 tbsp. fresh rosemary leaves
- 5 cloves garlic, minced
- 1 1/2 c. kosher salt
- 2 c. brown sugar
- 3 tbsp. peppercorns
- 5 whole bay leaves
- Peel of three large oranges
Put all ingredients into a stock pot and bring to a boil. Remove from heat and let cool.
If you want, you can reserve 3/4 of a gallon of water to remain cool and add after you remove from heat. You can even reserve a little more and add ice cubes to cool it down quicker. You don’t want the water HOT over the turkey.
Let brine for 12 – 24 hours. The longer the better.