Citrus Turkey Brine
Ingredients
- 1 gallon water, divided
- 1 1/2 cups kosher salt (Diamond Crystal brand: 10 1/2 ounces, Morton brand: 13 1/2 ounces)
- 3/4 cup sugar
- 1 large lemon
- 1 large lime
- 1 large orange
- 1 medium onion, thickly sliced
- 4 cloves garlic, crushed
- 4 leaf bay leaves
- 1 tablespoon dried thyme
Bring 4 cups of water to a low boil in a large saucepan. Add the salt and sugar and stir until they are completely dissolved.
Cut the lemon, lime, and orange into 8 pieces each.
Add the lemon, lime, orange, onion, garlic, bay leaves, and thyme to the saucepan. Reduce the heat to low and cover. Let simmer for 30 minutes.
Pour this mixture into a large pot. Add the remaining 12 cups of cold water. Refrigerate the brine until it is completely cooled.
If using a frozen turkey, it must be completely defrosted before brining.
Place the poultry and brine in a large plastic container. The poultry should be fully surrounded by the brine. Keep the turkey refrigerated throughout the brining time. Brine for 1 hour per pound. Do not brine for more than 24 hours.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise, the turkey will be too salty.
Tips
- You won't need to salt any stuffing you put into the turkey as it will be well-seasoned by the turkey juices during roasting.
- If you are using a turkey rub, you can omit the salt. The drippings will be salty, so you may need to adjust seasonings when using them to make gravy.
Source: https://www.thespruceeats.com/citrus-turkey-brine-recipe-336418
