To Brine or Not to Brine.... I say BRINE!! You will never have a more flavorful and juicy bird if you brine your bird in this amazing spa bath :)
What you need to brine a 16 to
20-pound turkey!!
2 cups citrus infused coarse sea salt by salt works
6 cloves garlic, crushed
4 whole bay leaves
4 sprigs fresh rosemary
6 sprigs fresh sage
4 sprigs fresh thyme
8 whole star anise pods
3 tablespoons whole black, red & white peppercorns
1 tablespoon allspice berries
3 whole cinnamon sticks
3 medium navel oranges cut into wedges (with
rind)
2 large lemons cut into wedges (with rind)
2 medium sweet yellow onions cut into wedges with skin
In a large 12+-quart stock pot, bring 12 cups water, salt,
garlic, herbs and spices to a boil. Stir occasionally to dissolve salt. Remove
from heat and add oranges, lemons (make sure your squeeze them) and onions and then let cool. Add turkey to pot once completely cooled and add enough
cool to completely cover turkey. Keep in refrigerator for 24 hours. Prepare your turkey for roasting 2 hours before you intend to roast it... remove it from brining solution (DON NOT RINSE) discard brine, pat the bird thoroughly dry with paper towels completely
inside and out. You are ready to roast the Best tasting bird you have ever had… Enjoy!!
