1. In a large stock pot, add all ingredients except apple and onion. Bring to the boil before removing from the heat. Add the quartered apple and onion.
2. Allow brine to cool fully before adding poultry. If the meat floats, place a clean plate on top, to help it remain submerged.
3. Place poultry in the refrigerator and allow to brine overnight or until ready to cook. Before cooking, lightly rinse the bird, pat dry with paper towels and discard remaining brine liquid.