Shelly's Recipe

CITRUS BRINE for Turkey

Category: Marinades

1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 1/2 gallons cold water

Rub salt onto your turkey, and place remaining salt, lemond, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot (we use a new 5-gallon plastic bucket from The Home Depot). Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

Rinse turkey, and pat dry.

Place turkey, breast side up, in a roasting pan, tucking wings under the breast. Roast the turkey in a preheated 325-degree oven for two hours. During this time, baste the legs and back twice with 2 tablespoons melted unsalted butter and pan juices. Cover loosely with foil to prevent overcooking, and continue roasting until internal temperature reaches 165 degrees in the deepest part of the thigh. Let turkey rest for 15 to 20 minutes before carving.