Roasted Turkey in Light Orange and Apple Brine
  • 6 cups apple juice
  • 1 cup apple cider
  • 8 cups water
  • 4 tbsp kosher salt
  • 4 tbsp liquid honey
  • 2 navel oranges, quartered
  • 2 whole star anise
  • 8-10 whole dried juniper berries
  • 8-10 whole dried allspice
  • 8-10 whole cloves
  • 1 tsp whole coriander seeds
  • About ½ whole nutmeg, grated
  • 2 cinnamon sticks
  • 2 sprigs fresh sage
  • 4-5 slices fresh ginger
  • A 10-15 pound whole turkey
  • (plan on more apples, oranges and fresh sage to stuff in cavity)
  1. In a large stockpot, add all the ingredients (except turkey, of course) and bring to a boil. Reduce heat and simmer for 5-10 minutes.
  2. Turn off the heat and cool to room temperature.
  3. Place turkey in brine (use a large plastic, stainless steel or other non reactive container, or extra large resealable plastic bags) and refrigerate for about 1 hour per pound.
  4. Remove turkey from brine and rinse well under cold water; pat dry
  5. Add quartered apples and oranges as well as a few sprigs of fresh sage in the cavity. Feel free to also throw in a few sticks of cinnamon and a whole cloves. Tie legs together.
  6. Place turkey (breast side up!) on the rack of a roasting pan. Tent loosely with foil and roast in a 325F oven for about 20 minutes per pound or until a thermometer inserted into the thickest part of thighs registers 180F
  7. Remove the foil for the last hour of roasting.
  8. When turkey is done, take it out of the oven, place tent back over the bird and let it rest for 20-30 minutes before carving.
Recipe by The Healthy Foodie at