Ingredients
The following ingredients have 4 Servings
- 12-16 cups apple cider vinegar
- 1 gallon water
- 1 1/4 cups Kosher salt
- 2 oranges (quartered)
- 1 lemon (quartered)
- 9 cloves fresh garlic
- 6 bay leaves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 sprigs fresh sage
- 3 tbsp fresh peppercorns
Instruction
- Squeeze the quarter lemons and oranges to extract the juice while adding them to a large stock pot along with the remaining ingredients. Bring to a boil and then reduce heat to simmer for 20 min on low heat.
- Let the brine cool to room temperature and then refrigerate until ready to place the turkey in it.
- Place the raw, defrosted turkey into a brine bag. Pour cooled brine over turkey, tie the bag and place in a roasting pan and place in your refrigerator for 8-12 hours. *Makes enough brine for a 20 lb turkey