Thanksgiving preparations are in full swing.
Starting off with turkey brine.

Post Addition 2019:  This part is modified since we now eat low carb, thankfully the brine is easy to adjust, since I think the turkey is much better if brined for 24 hours.  My recipe is adjusted with alterations from my original to low carb, natural sweetener options.  If you have an abundance of apples, making the apple stock is great.  If you do not have that, than use turkey or chicken stock.  I always keep the chicken bones in the freezer until I have enough to make a batch of stock and freeze.

Original Post 2016:  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!

Turkey Brine

 

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I use my fresh made apple stock for my turkey brine, this is also a good brine for pork.

Author: Renee

Cuisine: American

Ingredients

• 4 Liters apple stock or combination of chicken or turkey stock
• 2 Cups Kosher Salt
• 1 Cup Molasses / If low carb skip this
• 1 Cup Honey / If low carb skip this
• 1 Cup Bragg Liquid Aminos (if you don't have Bragg's you can use a full cup of soy sauce
• 1 Cup Brown Sugar / If Low Carb use Golden Munkfruit Sweetener
• 2-3 Lemons quartered
• The following I just throw in what I have:
• Thyme
• Sage
• Rosemary
• Garlic, LOTS of Garlic

Instructions

1. Rinse the turkey, take out the neck and giblets
2. Dissolve and mix all ingredients together
3. Pour over the turkey, make sure turkey is completely covered with the brine.
4. You may need to weigh down the turkey, I use a ziplock bag filled with some rocks.
5. Cover, keep cold in the refrigerator overnight or up to 24 hours.
6. When you are ready to cook the turkey, take it out of the brine rinse and pat dry. Discard the brine.

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