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