Recipe: Fruity Brine

I am still experimenting with this recipe. It produced turkey with a nice, fruity flavor.

1 gallonFiltered water
2 quartsApple juice
2 quartsOrange juice
2/3 cupSalt (or 1 cup of coarse salt)
2/3 cupBrown sugar
10cloves (whole)
1 tablespoonnutmeg (ground)
1Carrot, diced

Experimental

The basic fruity brine was very good but I want to experiment with adding some savory notes to the fruity flavor. I have not tried this yet but I want to add another carrot, diced onion, and some parsley to the brine. I do not know how this addition will work but will update this post after I try it.

1/2 gallonFiltered water
2 quarts
2 quarts
Apple juice (if using concentrate reduce water by 1/2 can)
Orange juice (if using concentrate reduce water by 1/2 can)
1/2 cupSalt (or 1 cup of coarse salt)
2/3 cupBrown sugar
10cloves (whole)
1 tablespoonnutmeg (ground)
2-3
1
Several Sprigs
Carrot, diced
Onion, finely chopped
Parsley, chopped

Directions

  1. Bring water to a boil and add diced carrot, salt, brown sugar, cloves, and nutmeg. Allow it to boil for about 10 minutes to release all of the flavors.
  2. Remove the pot, add juice, and allow to cool.
  3. Add meat so that it is completely covered by the cool brine.
  4. Allow meat to brine for 24 to 48 hours.
  5. Remove meat, rinse, and pat dry.
  6. Rub olive oil on the meat and cook or smoke until internal temperature reaches 165°