November 27, 2011

Citrus Brined Turkey

A friend shared this recipe with me and it's our favorite way to roast turkey anymore. It's buttery tender and incredibly flavorful! The kids love it! I use a huge steel soup pot to soak it in the brine solution overnight. You may have to rearrange a rack or two in your refrigerator to fit this in, but it's worth the effort-I've never had turkey this moist before!

1 unpeeled orange, sliced
1 unpeeled lemon, sliced
7 quarts water
1 cup salt
6 bay leaves
2 tablespoons peppercorns
1 teaspoon mustard seed
6 to 8 fresh sage leaves
6 to 8 sprigs of fresh thyme
2 medium onions, sliced
6 cloves garlic
1 cup white cooking wine

Combine all the ingredients together in a large stockpot. Simmer over medium heat, stirring frequently until salt is dissolved. Let mixture cool completely before placing cleaned turkey into it. I use a huge soup pot to soak the bird in-try to slosh it around a bit to allow brine to cover entire turkey, inside, etc. Cover pot and place in the refrigerator for 24 hours. When you're ready for roasting, remove turkey, drain and pat dry with paper towels. Place in a roasting pan and brush with a little olive oil and melted butter (about 2 tablespoons each). Sprinkle or rub with herbs of choice-I used dried rosemary, thyme and rubbed sage. Roast uncovered until skin is nicely browned then tent with foil for recommended time.

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