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Turkey Brine

1/2 cup honey

Zest and juice of 2 oranges

10 bay leaves

20 sprigs thyme

20 sprigs sage

1/2 cup garlic cloves, smashed

1 tablespoons black peppercorns

1 cup kosher salt

1 gallon water

15-20# turkey, giblets, etc., removed

Combine all ingredients except turkey in a large pot.  Bring to a rapid boil and remove from heat.

Once the brine is cold, place the turkey and brine together in a container large enough for the turkey to be completely submerged.  Refrigerate overnight.

Remove the turkey from the brine; rinse and pat dry.  Discard brine.

Cook turkey to specifications on packaging.  (The general rule of thumb for cooking a turkey is 15 minutes per pound at 325 degrees with at least 15 minutes of resting time.)