This a great citrus turkey brine that will ensure your bird is very moist. You can use the brine on other poultry in smaller amounts.
Ingredients
- fresh, whole, bone-in skin-on turkey, rinsed and patted dry: 1 piece (12 pound)
- salt: 1 cup
- medium onion: 1 piece (cut into wedges)
- medium orange: 1 piece (cut into wedges)
- medium lemon: 1 piece (cut into wedges)
- garlic: 3 clove
- bay leaves: 4 piece
- thyme: 1 Tbsp (dried)
- ground black pepper: 1 Tbsp
- ½ gallons cold water: 1 piece
Metric Conversion
Stages of cooking
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Rub turkey all over with salt. Place remaining salt into a large stainless steel or enameled stockpot.
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Add onion, orange, and lemon wedges to the pot, along with garlic, bay leaves, thyme, and pepper. Place turkey into the pot and pour in cold water. Cover and refrigerate, 8 hours to overnight.
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When ready to cook, discard brine. Rinse turkey, then pat dry and place in a roasting pan. Refrigerate, uncovered, for 2 to 3 hours. Roast, grill, or deep-fry turkey according to your favorite recipe.
