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Turkey Brine
For 2 gallons of brine

1 3/4 gallons of cold water
1 quart apple juice
2 cups salt
2 cups honey
1 tbs garlic powder
1 tbs black peppercorns
1 tbs allspice berries
1/2 tsp ground cloves
6 bay leaves
2 sticks cinnamon

I'm doing my first big bird on my #7 Kamado. I have a fresh 22.5
lb kosher ther) turkey. It's Friday morning and I'll be cooking
this bird on Sunday.

I combined everything except the bayleaves and cinnamon in an 8qt
pot. Instead of heating the solution to dissolve the mixture, I
used an immersion (stick) blender to get it going. I poured the
brine over the turkey, fussing with the bird so that the air gets
burped out of the cavity. I then put some bay leaves and cinnamon
inside the cavity, the rest floating in the brine.

Well, that's my start. I'll brine this at least 24 hours, then
rinse it and let it rest until cooking in the wee hours of Sunday
morning.

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