In Thanksgiving 2006, I made two 18-lb turkeys. This turkey had a simple apple juice red wine brine, while the other was the Salt Rub and Butter Turkey Dry Brine that became the keeper.
The red wine gave it nice color, and maybe the turkey would have fared better if it didn't have to compete with the salt dry brine. But this recipe is super simple if you're not in the mood for measuring or anything.
Apple Juice and Red Wine Turkey Brine
For an about 18-lb turkey, you'll need:
1/2 cup salt
1 bottle red wine
1 64-oz bottle apple juice
Mix the salt, red wine, and apple juice together in a big bowl or container. Add cleaned turkey and keep covered in refrigerator for two days, turning over after 24 hours.
Marinade as desired the morning you intend to cook the turkey. Bake breast side down for half an hour at 425 degrees. Then turn heat down to 350 degrees, flip turkey over and cook until done. About 3 to 4 more hours.
My other turkey brine recipes:
Orange Juice Brown Sugar Turkey Brine
Salt Rub and Butter Turkey Dry Brine
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