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Apple and Spice Brine Instructions Needed

I want to use the apple and spice brine but I have a question.
Your recipe states simmer pieces in orange and apple juice for 15 minutes.
Than later in the recipe it states to add turkey after all the ingredients have been combined and refrigerated over night.

Question 1:
Do I simmer the wood pieces in the juices for 15 minutes to impart flavor into the wood or do I simmer the meat I am using in the juices?

Question 2:
After I refrigerate the ingredients overnight than add the turkey how long do I leave the turkey in the chilled ingredients after I add it to the brine?

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Apple and Spice Brine Instructions Needed

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Oct 31, 2009
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starstarstarstarstar 		Making Brine and Brining Turkey
by: SmokerBill

I understand why you had a problem following that recipe...I screwed up! I left out the "s" in the word "spices", making it easy to misunderstand. Sorry about that. I've corrected the error. Here's how it originally read:

"Simmer pices in the orange and apple juices for 15 minutes."

And here's the corrected version:

"Simmer spices in the orange and apple juices for 15 minutes."

I can see why you'd think the wood pieces were to be simmered in the brine. They are not. The wood chips are used in the normal fashion; soaked in water then wrapped into a foil package.

Once the brine has cooled sufficiently (down to 36-40 degrees), put the turkey in and brine it for 45 minutes to 1 hour per pound. More time in the brine will increase the saltiness of the turkey.

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