I had never thought much about brining a turkey so one year I decided to try it. I was truly amazed at the difference it made and have been brining ever since.
Ingredients
8 Cups apple stock (or a combination of unsweetened 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 sauce and use a full cup of Bragg's)
1 Cup Brown Sugar
2-3 Lemons Quartered
2-3 Apples Quartered
1-2 Onions Quartered
2-3 Bay Leaves
1 stick Cinnamon (or 2 tsp ground cinnamon)
1 inch Ginger roughly chopped (or 2 tsp powdered ginger or 1 Tbsp minced ginger)
1 tablespoon whole cloves (or 1 tsp clove powder)
6 cloves garlic (smash a little to open up) (or 2 Tbsp minced garlic)
For the following use fresh herbs, they can be found in the produce department of many grocery stores.
½ oz Thyme
½ oz Sage
½ oz Rosemary
Instructions
Dissolve and mix all ingredients together, let cool, this can even be done the day before you plan to brine the turkey, store overnight in the refrigerator.
Rinse the turkey, take out the neck and giblets, place in a large container.
Pour brine over the turkey, be sure the turkey is completely covered with the brine. You may need to weigh it down, a good tool is a couple rocks in a ziplock bag. Odd, although it works.
Cover, keep cold in refrigerator overnight.
When you are ready to cook, take the turkey out of the brine, and discard the brine.
Recipe by Smiles and Trials at https://smilesandtrials.colorcountryweb.com/weekly-food-fun-thanksgiving-partone-2015/