Apple Brine for Turkey the Night Before Cooking

It worked out great. I used a ZipLoc big bag and put it down in the cooler, filled up the bag with the juice and salt and then stirred it to dissolve the salt. Put in the garlic and the bird and then put in enough cold water to cover the bird. Filled the rest with ice and sealed it shut. The ZipLoc bags were strong enough for the transfer and even had a handle. The bird came out of the oven very moist. I will definitely use this brine again.

Note... get really large roasting bags ,double bag and after turkey is plucked of excess items place bird inside bags...add brine and remove air. Then put turkey in color under ice. I also put a sliced apple in bird of left whole or spatchcock them...apples for adding to stuffing.

My family and I are not turkey eaters, but this brine was wonderful. I cooked this in a brown paperbag °325 according to manufacturer suggestion +30 min. The brine made the turkey taste good, LOL. The brown paper bag method worked beautifully. Only change I made was add fresh basil, sage and rosemary to the brine. I used a Reynolds large oven roasting bag inside of a black trash bag just in case the Reynolds bag did not hold the brine. I did not have any problem with the bag breaking. Just did not want my cooler to smell like brine in case my bag leaked. Wonderful brine! Thanks

Really good. I had a smaller turkey (12 or 13 lbs) and I was able to use a 12 qt stock pot for brining, still lined it with the oven bag and poured everything straight in and fit it in my fridge. Wouldn't work for anything much bigger though; it was almost up to the brim as it was.