[ReynardMuldrake]

Originally Posted by vailpass

Brine that bird for the moistest turkey you can make. I put mine in the brine on Tuesday, some let it soak even longer.

Here is the brine recipe I like to use, there are others that are good. I double this recipe for a 29 pound bird.

Ingredients:
1/2 gallon vegetable broth
1/2 gallon apple juice
4 oranges, quartered
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage 1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Directions:
1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Let soak for 24-72 hours.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

I brined our turkey last year but didn't use any apple juice. Would that make the meat sweeter?