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Monday, November 23, 2009

Apple Juice and Red Wine Turkey Brine

Apple Juice Red Wine Turkey Brine

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

1 year ago today, Broccoli Bacon Pasta.
2 years ago today, Chicken Pot Pie.
3 years ago today, Angel Face roses, lettuce, and strawberry blossoms.


  1. What a coincidence (or maybe not)! Yesterday I saw Food Network talking about brines, and then I read another blog (Oishii Eats) which also had a brine recipe. Today you have two :). I would love to cook a turkey but I am traveling this year.

    Haha...I still remember those two posts from a year ago and two years ago. Still can not remember around when I started reading your blog :).

  2. i wanna try this with other birds (probably chicken) hehehe...turkey wont fit in my oven T_T

  3. I use apple juice for the brine too. The red wine sounds like a great addition!

  4. ETE,
    I think it's more that it's Thanksgiving and everyone is talking about brines. :P

    Let me know how it works for chicken. I haven't tried this brine since. And remember to half or quarter the portions since a chicken is so much smaller.

    Apple juice adds just a touch of sweetness that's nice to brines.


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