Recipe Details
Ingredients
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1(12 pound)fresh, whole, bone-in skin-on turkey, rinsed and patted dry
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1cupsalt
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1mediumonion, cut into wedges
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1mediumorange, cut into wedges
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1mediumlemon, cut into wedges
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3clovesgarlic
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4largebay leaves
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1tablespoondried thyme
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1tablespoonground black pepper
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1 ½gallonscold water
Cooking Directions
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Rub turkey all over with salt. Place remaining salt into a large stainless steel or enameled stockpot.
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Add onion, orange, and lemon wedges to the pot, along with garlic, bay leaves, thyme, and pepper. Place turkey into the pot and pour in cold water. Cover and refrigerate, 8 hours to overnight.
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When ready to cook, discard brine. Rinse turkey, then pat dry and place in a roasting pan. Refrigerate, uncovered, for 2 to 3 hours. Roast, grill, or deep-fry turkey according to your favorite recipe.
Editor’s Notes:
Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories732 | |
| % Daily Value * | |
| Total Fat 36g |
46% |
| Saturated Fat 10g |
51% |
| Cholesterol 305mg |
102% |
| Sodium 8091mg |
352% |
| Total Carbohydrate 4g |
2% |
| Dietary Fiber 1g |
4% |
| Protein 92g |
184% |
| Potassium 1262mg |
27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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