Turkey is in the brine
Use for a Fresh or Frozen, Turkey or Turkey Breast
This is a simple to make and use Citrus Brine that I have used for absolutely years
You Cannot go Wrong with This One
Brining your turkey will leave you with moist and tender meat. This recipe is for a full breast. Double the recipe for a full turkey. The breast used in the photos is 8 pounds. You can find breast anywhere from 6 to 9 pounds and this is the perfect receipt
Ingredients
- 1 cup MORTON Course kosher Salt
- 1 lemon, cut into wedges or slices
- 1 orange, cut into wedges or slices
- 1 medium onion, cut into wedges
- 6 whole garlic cloves peeled
- 3 or 4 bay leaves
- 1 tablespoon fresh thyme [use dried thyme if fresh is not available]
- 1 tablespoon fresh ground black pepper
- Enough cold water to cover the turkey. Depending upon the size of the turkey or a breast, a pot or clean bucket to hold the bird and solution [about 1 1/2 gallons cold water]
Directions
Take the fresh or thawed bird out of the packaging, rinse with fresh water and pat dry with paper towel
Rub salt onto your bird all over the skin
Pace any left over salt along with the lemon, orange, onion, garlic cloves, bay leaves, thyme and pepper into a large pot or clean bucket
Place the turkey in the pot, and and fill with water fresh cold water
Refrigerate overnight or up to two days
Discard the brine after removing the turkey
