TURKEY/CHICKEN BRINE 2

TURKEY/CHICKEN BRINE 2 image

Number Of Ingredients 10

1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
optional: a bit of baking soda
1 1/2 gallons cold water

Steps:

1. Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey. NOTE: add a bit of baking soda to the mixture to neutralize the acidity of the oranges and lemons; this helps the brine absorb into the meat better. Dry the bird after removing from the brine and get it into the oven right away; this ensures the brine stays in the meat. The weight of the food on itself begins to squeeze the brine out within minutes of leaving the bath.