THANKSGIVING TURKEY BRINE ENJOY DAN:

                  THANKSGIVING TURKEY BRINE by CHEF DAN:

Serves 12-14

APPLE BRINE:

1 gallon apple juice

1-1/2- sea salt

4 red apples, halved

2 oranges, quartered

1 cup brown sugar

2 tablespoons dried sage

4-5 fresh thyme springs

1 gallon, water

1/2-galleon ice water

GARLIC HERB BUTTER:

1/2-cup butter, softened

3 garlic cloves

1 tablespoon fresh parsley, chopped

 2 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

Sea salt and fresh ground black pepper to taste

1-13 to 15 pound turkey

 TO MAKE BRINE:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   Combine 7 cups of apple juice with salt, apples, oranges, sugar, and herbs in a stock-pot.

2.   Bring to a boil and simmer for 5-8 minutes.

3.   Remove heat and add ice cubes, pour into a nonreactive container.

4.   Add reaming apple juice and water.

5.   Place turkey in brine, breast-side down, and fill cavity with brine.

6.    Submerge turkey completely and refrigerate overnight.

7.   While turkey is binning, combine all ingredients for Garlic Herb Butter.

8.   Set aside at room temperature until ready to use.

9.   After brining, remove turkey from brine and discard excess brine.

10.                Rinse turkey and pat dry with paper towels.

11.                Let stand uncovered for about 4 hours.

12.                When ready to roast, separate skin from turkey breast and legs.

13.                Stuff butter mixture under the skin.

14.                Rub remaining butter on the outside of the turkey.

15.                Roast for 2-1/2 to 3 hours or until thigh temperature is 160 degrees.

16.                Let stand 30 minutes before carving.

ENJOY DAN:                                        BON-APPETITE!!