Ingredients and Weight:
- Turkey (12-15 pounds): 1 whole
- Oranges (4 medium): 4 pounds
- Brown sugar (1 cup): 200 grams
- Table salt (1/2 cup): 100 grams
- Kosher salt (1/2 cup): 100 grams
- Black peppercorns (1 tablespoon): 10 grams
- Celery ribs (2 large): 500 grams
- Carrots (2 large): 500 grams
- Onions (2 yellow): 500 grams
- Bay leaves (4): 4 grams
- Fresh thyme (1 bunch): 20 grams
- Fresh sage (1 bunch): 20 grams
- Water (1 gallon): 4 liters
Preparation Time:
- Active: 20 minutes
- Total: 20 minutes plus brining time
Cooking Time:
- Not applicable (brining only)
Difficulty Level:
Preparation Method Steps:
- Remove the turkey and giblets from the cavity and rinse the turkey inside and out.
- In a large stockpot or bucket, combine the oranges (cut into quarters), brown sugar, salt, peppercorns, celery, carrots, onions, bay leaves, thyme, and sage.
- Bring the water to a boil and pour it over the mixture. Stir to dissolve the sugar and salt.
- Let the brine cool to room temperature.
- Place the turkey in the brine, making sure it is completely submerged. Cover and refrigerate for 12-24 hours.
Nutritional Information:
Per serving (1/2 cup):
- Calories: 120
- Fat: 0 grams
- Saturated Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 4,000 milligrams
- Carbohydrates: 28 grams
- Dietary Fiber: 1 gram
- Sugar: 25 grams
- Protein: 2 grams
Dish Characteristics:
- Flavorful and juicy turkey
- Citrusy and herbaceous aroma
- Enhances the natural flavors of the turkey
- Can be used for roasting, grilling, or smoking
User Comments:
- "The brined turkey was incredibly tender and flavorful. The orange and herb combination gave it a unique and delicious taste."
- "This brine is a game-changer! My turkey was the best I've ever made. It was so moist and juicy, and the flavor was incredible."
- "I've tried many brine recipes before, but this one is by far the best. The turkey was perfectly seasoned and cooked to perfection."
Special Precautions and Tips:
- Do not over-brine the turkey. Brining for too long can make the meat too salty.
- Rinse the turkey thoroughly after brining to remove any excess salt.
- Pat the turkey dry before roasting to ensure crispy skin.
- If you don't have a large enough stockpot, you can divide the brine into smaller containers and divide the turkey into smaller pieces.
- Use fresh herbs for the best flavor.
