This turkey brine adds a whole orange, lemon, and limes cut up. This adds a light citrus flavor to the brine and a touch of acid that helps to carry the flavors of the brine into the meat.
- 1 gallon water
- 1 cup salt (1 1/2 cups Kosher or coarse salt)
- 3/4 cup white sugar
- 1 large lime
- 1 lemon
- 1 orange
- 1 onion, cut into thick slices
- 4 cloves garlic, crushed
- 4 bay leaves
- 1 tablespoon dried thyme
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: Makes about 1 gallon of brine
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, lime 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. For a more detailed explanation, see my article on Brining Turkey.