The Best Apple Spice Brine Recipe

ingredients for apple spice turkey brine
Claire Cohen
Ratings (36)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 2 gallons (1 portion)
Nutritional Guidelines (per serving)
696 Calories
4g Fat
169g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 gallons (1 portion)
Amount per serving
Calories 696
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 226421mg 9,844%
Total Carbohydrate 169g 61%
Dietary Fiber 4g 16%
Protein 3g
Calcium 351mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

By using fruit juices in a brine you add sweetness and a light acidity that tenderizes and permeates the meat being brined. This brine recipe is perfect for the holiday meal. The combination of fruit juice, cloves, and nutmeg makes for a great turkey, but can also be used on large pork roasts.


  • 1 gallon/3.8 L water (cold)
  • 2 quarts/1.9 L apple juice
  • 2 quarts/1.9 L orange juice
  • 2 cup/475 mL salt (3 cups/710 mL Kosher or coarse salt)
  • 1/2 cup/120 mL brown sugar
  • 10 cloves (whole)
  • 1 tablespoon/15 mL nutmeg (ground)

Steps to Make It

  1. Pour apple and orange juice into a large pot over a medium heat. Add salt, brown sugar, cloves and nutmeg. Simmer for 15 minutes over medium heat until salt and sugar are completely dissolved. Remove from heat and allow to cool. At least 40-60 minutes. After the mixture has sufficiently cooled, add the cold water.

  2. Place poultry in a large plastic container or a large stockpot. Pour brine over top. Brine poultry covered for 1 hour per pound (450 g) in the refrigerator.

  3. Thoroughly rinse all the brine from the turkey before cooking. Otherwise, there will be a salty flavor to the turkey. For a more detailed explanation, see my article on brining a turkey.

  4. Pat turkey dry inside and out, and apply your rub of choice. Cook meat as directed.​