I am still experimenting with this recipe. It produced turkey with a nice, fruity flavor.
| 1 gallon | Filtered water |
| 2 quarts | Apple juice |
| 2 quarts | Orange juice |
| 2/3 cup | Salt (or 1 cup of coarse salt) |
| 2/3 cup | Brown sugar |
| 10 | cloves (whole) |
| 1 tablespoon | nutmeg (ground) |
| 1 | Carrot, 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 gallon | Filtered 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 cup | Salt (or 1 cup of coarse salt) |
| 2/3 cup | Brown sugar |
| 10 | cloves (whole) |
| 1 tablespoon | nutmeg (ground) |
| 2-3 1 Several Sprigs | Carrot, diced Onion, finely chopped Parsley, chopped |
Directions
- 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.
- Remove the pot, add juice, and allow to cool.
- Add meat so that it is completely covered by the cool brine.
- Allow meat to brine for 24 to 48 hours.
- Remove meat, rinse, and pat dry.
- Rub olive oil on the meat and cook or smoke until internal temperature reaches 165°
