Apple-Brined Whole Turkey 1 12-14 pound turkey 2 quarts apple juice 16 ounces brown sugar 1 cup Diamond Crystal Kosher Salt 3 quarts water 3 oranges, quartered 4 ounces fresh ginger, sliced thin 15 whole cloves 6 bay leaves 6 large garlic cloves, crushed vegetable oil or melted, unsalted butter Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal. Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F. In a large non-reactive container, combine the apple juice mixture with the other ingredients and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. Refrigerate for 24 hours. Remove turkey from brine and pat dry. Apply a thin coat of vegetable oil or melted butter before cooking.