Sunday, January 18, 2009

#27 Citrus Turkey Brine

1 cup kosher salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 onion, cut into wedges
3 cloves of garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1-1/2 gallons cold water

12-14 lb turkey

Using a large turkey roasting bag, line a large stockpot. Put the turkey in the bag and add other ingredients. Then tie the bag to keep the brine around the turkey. Put in the fridge overnight. Drain and discard brine. Roast or Grill turkey as usual.

This brine came from A wonderful resource for recipes. I will post grilling photos later this afternoon.

No comments: