Best Bay Lemon Brined Turkey Recipes

Bay and Lemon Brined Turkey image

Provided by Dave Lieberman

Time 11h40m

Yield 12 to 15 sersvings

Number Of Ingredients 8

Steps:

Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight.
Preheat oven to 350 degrees F.
Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Cook turkey for about 3 1/2 hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 to 20 minutes before carving.

Bay & Lemon Brined Turkey image

Provided by Maggie Heden @maggiekate09

Categories Turkey

Number Of Ingredients 8

2 gallon water
1 cup(s) sugar
1 cup(s) kosher salt
2 - lemons, sliced in half
4 - bay leaves
3 - cinnamon sticks
1 - small handful of cloves
12-15 pound(s) whole turkey, defrosted

Steps:

Combine all ingredients except for turkey in a very large container or pot (big enough for ingredients + turkey). Make all sugar and salt are completely dissolved in water.
Add turkey, cover and refrigerate 6 hours to overnight.
Preheat oven to 350 degrees. Remove turkey from brine and rinse in cool running water. Transfer to a roasting pan. Stuff the turkey cavity with lemon halves, bay leaves, and cinnamon sticks from the brine (discard the rest). Roast turkey, basting every 40 minutes, until juices run clear (cooking time will vary depending on size of bird). Let rest 10 minutes before carving.