Apple Cider Brine for Turkey

2 qts apple cider or juice
1 lb brown sugar (light or dark)
1 cup kosher salt
3 qts cold water
4 oranges, quartered and juiced
4 oz fresh ginger, unpeeled and thinly sliced
6 bay leaves
6 large garlic cloves, peeled and crushed

Combine apple cider/juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.

In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.

Put the turkey or chicken in the brine breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary.

Brine the turkey for 24 hours, stirring the solution 2-3 times during the brining process.

Since brining does not preserve meat, the turkey and the brine solution must be kept below 40°F throughout the entire brining process.

After brining, drain and dry the turkey well before cooking.

This is a favorite brine of mine for that I use each Thanksgiving, regardless of whether I am grilling, roasting, smoking or frying my bird. If I smoke the bird, I also use apple wood chips and the meat turns out moist and subtly fruity every time.