Citrus-Scented Brined Turkey Recipe

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Citrus-Scented Brined Turkey

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Category: Thanksgiving

12 Servings
By: Unknown

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Ingredients:

11 garlic cloves, peeled
6 cups unsweetened apple juice
1 cup kosher salt
3/4 cup packed brown sugar
1/3 cup soy sauce
3 tablespoons minced fresh gingerroot
4 bay leaves
6 cups cold water
1 turkey (12 to 14 pounds)
1 medium lemon, cut into wedges
1 medium orange, cut into wedges
1 medium onion, cut into wedges
4 sprigs fresh thyme
1 tablespoon vegetable oil

Instructions:

Mince five garlic cloves; halve the remaining garlic cloves and set aside. In a large kettle, combine the apple juice, salt, brown sugar, soy sauce, ginger, bay leaves and minced garlic. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat. Add cold water to cool the brine to room temperature.
Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning several times.
Drain and discard brine. Rinse turkey under cold water; pat dry. Place the lemon, orange, onion, thyme and reserved garlic in both cavities. Rub oil over skin. Skewer turkey openings; tie drumsticks together.
Place turkey breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer inserted in the thigh reads 180° (cover loosely with foil if turkey browns too quickly). Let stand for 15 minutes before removing contents from cavities and carving the turkey.

Yield: 12-14 servings.

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