Orange-Juice Turkey Brine
May 13, 2019
Ingredients
- 1 gallon orange juice
- 2 cups rice wine vinegar
- 2 cups apple cider vinegar
- 1 cup dark brown sugar
- 6 centiliters crushed garlic
- 1/4 cup peeled fresh sliced ginger
- 1 bunch green onion
- sliced
- 2 bunches chopped cilantro
- 12 whole star anise
- 2 crushed cinnamon sticks
- 2 tablespoons red pepper flakes
- 1 tablespoon whole cloves
- 2 tablespoons whole black peppercorns
- 1 cup kosher salt
Directions
- Step 1 Four days before smoking the turkey, start with a thawed turkey and this marinade/brine: and of course one turkey–about 15 pounds.
- Step 2 Combine marinade ingredients in large pan. Bring to boil, reduce heat to low and simmer for 45 minutes. Let cool.
- Step 3 Thoroughly rinse and dry the turkey, inside and out.
- Step 4 Place in large plastic, glass or earthenware container that is not much wider than the turkey and deep enough so the marinade/brine will cover the bird completely. Pour in the brine, make sure it covers the turkey.
- Step 5 Cover and refrigerate for at least three days. If brine does not completely cover the bird, turn it every 12 hours.
- Step 6 Remove turkey from brine and pat dry before smoking it. They recommend lightly rubbing it with olive oil, salt and pepper, and placing a drip pan to catch any drippings.
- Step 7 Smoke in your favorite way.