Combine 8 litres of water with 3 cups apple juice and 2 cups brown sugar, 2 cups kosher salt.

Turkey brine with tender quick and liquid smoke. Add in all ingredients and mix. Morton's tender quick (found in spices near salt) 4 to 5 tbsp. Web bring the pot to a simmer.

Remove the turkey from the brine, making sure to get rid of any excess liquid. Add all the ingredients, from your brine of choice, to a large stock pot and heat over high heat, stirring occasionally, until the sugar and salt are dissolved. Remove the turkey from the brine, rinse it to remove excess salt.

Loosely cover with plastic wrap. Pat the turkey dry, rub the dry brine all over the bird, including in the cavity, then refrigerate for 24 to 48 hours. Cover and store in the refrigerator.

Place the turkey into a stockpot and pour the brine over top. Uncover the turkey, then return it. Layer all of the fresh and dry brine ingredients on top of the turkey.

Refrigerate for at least 12 or up to 24 hours. Web give your turkey a good soak in this brine recipe of italian parsley, crushed black peppercorns, garlic, and oranges before you smoke it for a citrusy, juicy turkey every time. The smoke flavor is a perfect compliment to the light meat and the brine ensures we never end up with dry, flavorless turkey.

Not just turkey brine, but any brine, is a saltwater solution consisting of 1 cup of salt per 1 gallon of water. Learn how to brine a turkey for a super juicy, tender thanksgiving star every time! Submerge the turkey, top with additional water.