Posted on November 21, 2016
Thanksgiving preparations are in full swing.
Starting off with turkey brine.
We always get a hefty amount of apples at harvest time, making applesauce, apple butter, cutting and slicing for apple pie, and of course snacking on apples all day long.
In that process we are left with the skins and cores.
I like to use everything I can from fruits and vegetables, so a few years ago I started making apple stock for my turkey brine. Several recipes called for apple juice, so I thought instead of spending extra money for the juice why not make a stock. The apples are all organic and local, so I don’t have to worry about wax, or any issues with using the skins.
I brine my turkey for 24 hours, my recipe is a combination of different recipes I have found. Enjoy!
- 4 Liters apple stock (or combination of apple juice and water to cover the turkey)
- 2 Cups Kosher Salt
- 1 Cup Molasses
- 1 Cup Honey
- ½ Cup Soy Sauce
- ½ Cup Bragg Liquid Aminos (if you don't have Bragg's you can use a full cup of soy sauce, or if you have enough Bragg's omit the soy and use a full cup of Bragg's)
- 1 Cup Brown Sugar
- 2-3 Lemons quartered
- The following I just throw in what I have
- Rinse the turkey, take out th neck and giblets
- Dissolve and mix all ingredients together
- Pour over the turkey, make sure turkey is completely covered with the brine.
- You may need to weigh down the turkey, I use a ziplock bag filled with some rocks.
- Cover, keep cold in the refrigerator overnight.
- When you are ready to cook the turkey, take it out of the brine rinse and pat dry. Discard the brine.