Recipe Details
Ingredients
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1gallonwater
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1(12 fluid ounce) canfrozen orange juice concentrate
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1(12 fluid ounce) canfrozen cranberry juice concentrate
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1cupkosher salt
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½cupbrown sugar
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1mediumlemon, cut into wedges
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1mediumorange, cut into wedges
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1mediumred onion, cut into wedges
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3clovesgarlic
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1tablespoondried thyme leaves
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1tablespoonfreshly ground black pepper
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1(3 inch)cinnamon stick
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4largebay leaves
Cooking Directions
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Combine water, orange and cranberry juice concentrates, kosher salt, brown sugar, lemon, orange, red onion, garlic, thyme, pepper, cinnamon stick, and bay leaves in a large stockpot. Stir until salt and brown sugar have dissolved.
To Use:
Place a whole turkey into the stockpot with the brine. Cover and refrigerate for 14 to 16 hours.
When ready to cook, remove turkey from the brine; discard used brine. Stuff turkey with a smashed garlic clove, and 2 lemons, 2 oranges, and 2 red onions — all cut into wedges. For juicier turkey meat, roast with the breast facing down.
Editor’s Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories169 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 7606mg |
331% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 2g |
6% |
| Protein 1g |
2% |
| Potassium 287mg |
6% |
* 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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