Prep Time::15 mins
Cook Time::15 mins
Additional Time:: 8 hrs
Total Time:: 8 hrs 30 mins
Yield::1 1/2 gallons
Ingredients
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1 (12 fluid ounce) can frozen orange juice concentrate, thawed
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 tablespoon dried thyme
1 tablespoon ground black pepper
3 cloves garlic
2 bay leaves
1 cup kosher salt
1 ½ gallons water
Directions
Combine orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.
Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast-side down, into the brine. Make sure that the cavity gets filled. Place the stockpot in the refrigerator. For best results, allow turkey to marinate for 8 to 48 hours before cooking.
Cook’s Note
To cook the turkey: Remove the turkey carefully from the brine. Drain and discard excess brine and pat the turkey dry. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.