Turkey Brine

Soaking a turkey overnight in brine is a surprisingly easy to way to create a moist, juicy and flavorful turkey. This recipe will be enough brine a 10-12 pound turkey.
Ingredients

• 2 ½ gallons water
• 2 carrots
• 2 celery
• 1 onion
• 1/2 tbsp parsley
• 1/2 tbsp thyme
• 3 bay leaves
• 1 orange
• 1 lemon
• 1 cup kosher salt

Also, keep on hand sharp knife, cutting board and a large stock pot.

Step 1: Chop the Vegetables & Fruits

1. Roughly chop the carrots, celery and onion. You don’t need to peel the carrots as the carrots won’t be eaten, just used for flavor.
2. Slice the orange and lemon in half.

Step 2: Load up Your Pot

1. Add 2 ½ gallons of water to a large stock pot. Then add your vegetables to the pot of water.
2. Thoroughly squeeze lemon juice into pot and then drop the lemon pieces in.
3. Squeeze the orange into the pot and add the pieces as well.
4. Add ½ tbsp each of parsley and thyme.
5. Next, add 3 bay leaves.
6. And finally, add the 1 cup of kosher salt. Use about half if you’re using regular table salt.

Now you’re ready to create your brine.

Step 3: Prepare the Brine

Turn the stove to high heat and bring the brine to a boil, but not let it simmer. Turn it off as soon as it starts to boil and remove it from heat immediately.
Allow the brine to cool completely, which can take several hours. Do no place the turkey in warm or hot brine as it will start to cook the turkey. Once the brine has cooled, use a skimmer or slotted spoon to remove all the fruits and vegetables.

Step 4: Begin the Brining Process

1. Gently lower your turkey into the brine.
2. Cover the stock pot and chill overnight, up to about 12 hours. When you’re done, remove the bird, pat dry and start roasting.

TIP: Because there is a considerable amount of salt in the turkey already, avoid using any ingredients with salt for the roasting process.