Turkey Brine Recipe

• active time: 10 minutes
• total time: 15 minutes

Ingredients

2 gallons water (or 1 gallon of water and 1 gallon of apple cider)

2 cups coarse kosher salt or coarse sea salt

1 cup brown sugar

8 cloves of garlic, smashed

2 oranges, juiced and halved

2 lemons, juiced and halved

4 TBSP peppercorns

4 bay leaves

Handful of fresh herbs like rosemary, thyme, sage, and parsley.

Directions

Transfer about 4 cups of the cider or water to a small saucepan; add the salt and sugar. Bring it to a boil and lower to a simmer. Let it go, stirring occasionally, until the salt and sugar have dissolved. When done, set it aside and let the liquid cool completely. (You can speed this up by adding ice.)

Once the brine has cooled, transfer it to your brining container and add the rest of the cider, along with the smashed garlic cloves, herbs, and peppercorns. Then squeeze the juice from the oranges and lemons into the pot (don't worry about the pits), and place the squeezed orange and lemon into the pot as well.

Slowly and carefully submerge the turkey into the brine (careful, the liquid level will rise).

Cover (optional), and refrigerate for at least 12 hours, but no longer than 18 hours (this time is based on a 12-16 lb turkey. Use the hour per pound rule.)

When the bird is finished brining, carefully transfer the turkey from the brine to a large platter or cooking vessel. Rinse it under cold water and pat it dry with paper towels. Season it as you wish, but keep in mind that the turkey is pretty salty now, so go lightly.