Description
A healthy recipe for citrus brined turkey. Perfect for preparing a turkey to roast in the oven or put on the grill.
Ingredients
Scale
- 3 cups apple cider
- 1 cup raw organic sugar, maple crystals, etc
- 1 cup kosher real salt
- 3 tablespoons peppercorns
- 5 whole bay leaves
- 5 cloves garlic, minced
- 4 sprigs rosemary, leaves stripped off
- 4 sprigs fresh thyme
- Peel of three large oranges, removed in large strips
- Juice of one of the oranges
Instructions
- Combine 1 gallon cold water with the apple cider, sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat.
- Allow to cool completely, then place into the fridge to chill. Or leave out on the stove to cool. Place uncooked turkey a bringing bag. Add the chilled brine solution, juice of orange, and an additional gallon of water. Refrigerate for 16 to 48 hours. Do not bribe for more then 2 days or your turkey will be too salty.
- When ready to cook the turkey, remove from the brine. Discard brine.
- Place turkey on baking sheet and pat dry. Let sit out on baking sheet for 1 hour before cooking so it comes to room temperature.
- Cook according to your normal roasting method or follow Chef Whitney Aronoff’s recipe for grilled turkey.
Notes
Brine the turkey for 24 hours max. Any longer will make the turkey too salty.
For the easiest brining experience, place the turkey in a brining bag, and place in a large turkey pan to protect the bag from dripping or spilling in your fridge.