2 64-ounce bottles White Cranberry Juice Drink
1 gallon water
2 cups kosher salt
1 cup sugar
2 tablespoons whole black peppercorns
8 cloves garlic, crushed
8 bay leaves
Mix all ingredients, except turkey, in large stock pot until salt and sugar are mostly dissolved. Submerge turkey in brine. Fill two-gallon-sized resealable bags with ice. Place in pot with turkey. Marinate or brine turkey for 12 to 18 hours refrigerated. Discard marinade. Dry turkey with paper towels and grill or roast in oven as desired.
Yield: Enough brine for an 8 to 16-pound turkey
Source: Ocean Spray
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.