Orange Turkey Brine

Recipe View In a large, non-reactive stockpot, combine water, orange juice concentrate, kosher salt, orange slices, lemon slices, lime slices, dried thyme, ground black pepper, crushed garlic cloves, and bay leaves. (5 minutes)

Recipe View Bring the mixture to a rolling boil over high heat, stirring until the salt is completely dissolved. (10 minutes)

Recipe View Remove the stockpot from the heat and allow the brine to cool completely to room temperature. This is crucial for food safety. (1-2 hours)

Recipe View Once cooled, thoroughly rinse the turkey (with giblets removed) under cold running water and pat it dry with paper towels. Place the turkey, breast-side down, into the cooled brine, ensuring the entire turkey is submerged. You may need to weigh it down with a plate or a sealed bag of ice to keep it fully immersed. (10 minutes)

Recipe View Carefully transfer the stockpot with the brining turkey to the refrigerator. Brine for a minimum of 8 hours, and up to 48 hours, depending on the size of your turkey. (8-48 hours)

Recipe View Remove the turkey from the brine. Discard the brine. Rinse the turkey thoroughly inside and out with cold water and pat dry before roasting. (5 minutes)