Citrus Poultry Brine

This is a great brine for that Thanksgiving or Christmas turkey to keep the meat moist and tender. The citrus fruit in this brine not only adds a great tangy flavor but also acts to tenderize the meat of the poultry. The mild acid of the lemon will help to carry flavors deep into the meat.

Prep Time: 40 minutes Total Time: 40 minutes Yield: Makes about 1 gallon of brine

Ingredients:

·         1 gallon water

·         1 cup salt (1 1/2 cups Kosher or coarse salt)

·         3/4 cup white sugar

·         1 lemon

·         1 orange

·         1 onion, cut into thick slices

·         4 cloves garlic, crushed

·         4 bay leaves

·         1 tablespoon dried thyme

Preparation:

Take four cups of the water and place in a large saucepan. Bring to a low boil. Add salt and sugar and stir until completely dissolved. Cut lemon and orange into 1/8ths. Add remaining ingredients. Reduce heat to low and cover. Let simmer for 30 minutes. Pour into a large pot. Add remaining water (cold) and refrigerate until completely cooled.

Use either a large pot or brining bag and place your bird in breast down. pour in the brine making sure the birds cavity is filled and the whole bird is covered. Keep refrigerated and brine for 1 hour per pound.

Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey. Cook as you would normally.