changing the flavor profile slightly this year.
64 oz apple juice.
1 navel orange
1 tsp of allspice berries. 1 tsp whole cloves
about 10 cloves of garlic
3 celery stalks, in large dice
1 large onion cut into large dice
1 c kosher salt
2 c. sugar
1 tbsp pepper
1 tbsp cayenne
3 rosemary sprigs
1 bay leaf
brought the mixture just to a a boil and then turned off heat and let cool. I put the turkey in a 5 gal water cooler with the cooled brine mixture and added some ice Tuesday night. Getting ready to rinse it off.
I am stuffing with rosemary, sage, celery, onion and apple before wrapping in the butter soaked cheesecloth