Tuesday, November 24, 2009

Citrus Brined Turkey

Have you ever brined your turkey?  We started cooking our turkey this way several years ago and I will not go back.  It makes the turkey so moist and adds the most wonderful flavor.  There are many different kinds of brine recipes but here is one that we have loved.

1 1/2 c. salt (kosher salt works the best)
2 lemon, cut into wedges
2 orange, cut into wedges
1 large onion, cut into wedges
6 cloves garlic
4 bay leaves
2 tablespoon dried thyme
1 tablespoon whole peppercorns
2 sprigs fresh rosemary
1/2 c. brown sugar
1 1/2 gallons cold water

* In large stockpot, mix 1/2 of water with the rest of the ingredients.  Heat until brown sugar dissolves. Add rest of water and cool to room temperature.   In large clean pot or bucket put turkey and cover (if water doesn't cover add more cold water).  Refrigerate overnight. When ready to cook, place turkey in roasting pan.  Put oranges, lemons and rosemary from brine in the cavity.  (Try to do this part as quickly as possible because the brine will leave the meat very quickly). Place thermometer in thigh.  Discard the rest of the brine. Cook until thermometer reaches 180 F. Take out of oven, let rest 10 minutes and serve.
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