Thursday, December 22, 2016

Citrus Turkey Brine & Roast Turkey

It was not easy getting this recipe from my husband. He wrote it down and then I had to go over it with him several times before I think I got all of the details from him. He is complimented on his turkey every time he makes it!

Best Citrus Turkey Brine 

1 cup Kosher salt (or ½ cup regular salt)
½ cup brown sugar
2 Lemons, cut in wedges
2 oranges, cut in wedges
2 limes, cut in wedges
1 onion, cut in wedges
3 cloves garlic
4 bay leaves
1 Tbsp dried Thyme
1 Tbsp ground black pepper
1-2 cups orange juice
½ gallon water
1 gallon of ice and water mixture, mostly ice, 1 lb ice equals 1 pint water
Additional ice
Turkey oven bag

Heat ½ gallon of water with other ingredients to mix everything together and dissolve salt. Remove from heat and add ice water mixture. Remove turkey innards and rinse turkey. Place turkey in oven bag inside cooler or pot. Add ice to bag on top of turkey. Carefully pour in brine. Cinch up bag and tie shut, making sure turkey is completely submerged in brine. Leave turkey in brine for 18-24 hours. Ice should be present the entire time the turkey is brining. (Turkey must remain cold!) After brining, remove turkey from brine and rinse thoroughly. Discard brine. Cook turkey using desired recipe.

Roast Turkey

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Optional: Put butter or bacon between skin and meat. Do not put seasoning on outside of bird, it will burn. Place turkey in pan big enough to hold it. Roast the turkey on lowest level oven rack at 500F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350F. Set the thermometer alarm (if available) to 161 degrees F. Cover turkey breast with “turkey triangle” of foil. A 14 to 16 pound bird should require an additional 1 ½ to 2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl. Turkey needs to rest at least 15 minutes before carving.


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