Saturday, November 20, 2010

Citrus Turkey Brine

1 cup sea salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon black pepper corns
1 1/2 gallons cold water

Place lemons, oranges, onion, garlic, bay leaves, thyme, pepper & a small amount of water into a large pot. Rub salt onto your rinsed turkey (be sure to remove the innards), place remaining salt into the pot & stir.  Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

I stuffed the bird with additional quartered oranges, lemons & onion before cooking.

Preheat oven to 450 degrees:

Cook turkey for 20-30 minutes at 450, then reduce the temperature to 350.  For the final hour, reduce the temperature to 325 for a sensational Thanksgiving bird!

Please note: Brined turkeys cook faster than non-brined turkeys.  Be sure to keep a good eye on it and not over cook.  Bird should have an internal temperature of 160-170 degrees. 

Weight  of Bird

 Roasting Time (Unstuffed)

10 to 18 pounds
3 to 3-1/2 hours

18 to 22 pounds
3-1/2 to 4 hours

22 to 24 pounds
4 to 4-1/2 hours

24 to 29 pounds
4-1/2 to 5 hours

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