Original recipe yields 15 servings
I have always used a plain salt brine for my poultry and decided it was time to try some flavours in the brine...This ia a great recipe! I doubled the recipe and added 1/2 C of brown sugar and used some whole peppercorns instead of ground pepper. I also added 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. I 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. I've used this brine many times and I'm never disappointed. Works well for whole birds or pieces. Thanks!
I have been brining my turkeys for several years now using a different recipe, but was not quite happy with it. So I tried this one and give it 10 stars. Incredibly moist, very flavorful the citrus flavor is subtle but there and yet it is still good with traditional sides. I added a sliced orange, lemon, onion, and some garlic gloves to the cavity as it baked. Great recipe!
I used orange juice and RealLemon instead of fresh fruit because that's what I had available. Also, used less than a gallon of water. Brined two turkeys, and they were both great. Easily the best turkeys I have ever made. The turkeys themselves were bargain basement frozen birds, not fancy high dollar fresh turkeys.