Combine chicken broth and apple juice in a food-safe container large enough to hold your turkey and the brine ingredients. Squeeze juice from orange halves and drop spent orange halves into the broth mixture; add celery, onion, rosemary, thyme, bay leaves, and sage leaves to the mixture. Stir salt, poultry seasoning, and black pepper into the liquid to dissolve.
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Add your thawed turkey to the brine; pack ice around the turkey and pour enough water into the container so the turkey is completely submerged. Brine overnight to 12 hours.
Roast turkey in a roasting bag.
Stuff turkey with celery, onions, and herbs from the brine and 1 cup butter before roasting.
Keep in mind a brined turkey cooks faster than one that has not been brined.
The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.