The citrus fruit in this brine not only add a great tangy flavor but also act to tenderize the meat of the poultry. The mild acid of the lemon will help to carry flavors deep into the meat.
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: Makes about 1 gallon of brine
1 gallon water
1 cup salt (1 1/2 cups Kosher or coarse salt)
3/4 cup white sugar
1 onion, cut into thick slices
4 cloves garlic, crushed
4 bay leaves
1 tablespoon dried thyme
Take four cups of the water and place in a large saucepan. Bring to a low boil. Add salt and sugar and stir until completely dissolved. Cut lemon and orange into 1/8ths. Add remaining ingredients. Reduce heat to low and cover. Let simmer for 30 minutes. Pour into a large pot. Add remaining water (cold) and refrigerate until completely cooled.
Place poultry and brine in a large plastic container. Keep refrigerated. Brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.