1 gallon cold water
2 quarts apple juice
2 quarts orange juice
2 cups salt (3 cups Kosher or coarse salt)
1/2 cup brown sugar
10 whole cloves
1 tablespoon ground nutmeg
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 mixture has sufficiently cooled, add the cold water.
2. Place poultry in a large plastic container or a large stock pot. Pour brine over top. Brine poultry covered for 1 hour per pound in the refrigerator.
3.Thoroughly rinse all the brine from the turkey before cooking. Otherwise, there will be a salty flavor to the turkey.
4. Pat turkey dry inside and out, and apply your rub of choice.
5. Cook meat as directed.