From my home to yours, there is a little secret to get a guaranteed juicy and flavorful turkey.
14 hours before you start to cook your turkey, you need to brine it. But I don’t use a traditional brine. I use my juicer for a special added touch.
This is my personal recipe that has never failed me.
- 2 large turkey oven bags
- 4-6 apples to make 2 cups of juice
- 1 cup salt
- ½ cup sugar
- 14 cups of water
Make sure your turkey is completely thawed. Kosher and self-basting turkeys have probably been packed with salt and will probably become too salty with this recipe. But fresh turkeys or frozen and thawed turkeys will work beautifully!
Removed the neck and giblets from the body and neck cavities of the turkey (make sure you save them in the fridge if you plan on making turkey gravy!) Removed and discard excess fat from the turkey and rinse the bird under cold running water.
Wash and core 4-6 apples. Process them through your juicer. You’ll need 2 cups of fresh apple juice. Combine your fresh squeezed apple juice with 1 cup of salt, ½ cup of sugar and 14 cups of water. Stir to dissolve the salt and sugar.
Take 2 turkey sized oven bags and put one inside the other to create double thickness. Put the bags in a large roasting pan. Fold back the top 1/3 of the bags to form a collar. Put the turkey inside the bag, unfold the bag and pour the brine over your bird. Squeeze out the excess air and seal the bag tightly with a twist tie. Refrigerate for 12 hours.
Remove the turkey from the brine and rinse your bird thoroughly under cold running water to remove the salt. Pat dry inside and out with paper towels. Let your turkey sit at room temperature for 2 hours before baking, or add an additional 30 minutes to your bake time.
TIPS: If you’re short on time, you can double the amount of salt and sugar and refrigerate for 4-6 hours.
If you don’t have room in your refrigerator, you can use a cooler. If it’s cold enough outside (not freezing) you can place the turkey in the cooler and just leave outdoors. If your weather is warmer, then you can fill a couple large Ziploc bags with ice cubes and place the packs on top of your turkey. Gobble, Gobble!