Citrus Turkey Brine

A Moist and More Flavorful Turkey

GaryGlen
GaryGlen, Yahoo! Contributor Network
Dec 18, 2010 "Share your voice on Yahoo! websites. Start Here."
Brining a turkey is still a culinary trick that is rarely used, yet so rewarding. Whether roasting, smoking or frying, the finished turkey ends up more juicier and flavorful.
Main Ingredients
Meat and Poultry
Occasion
Winter Holidays
Prep Time
 30 min
Total Time
 30 min

Ingredients

Serves 1
2 gal water
1/2 gal apple juice
1 cup lemon juice
1 cup lime juice
12 oz can frozen orange juice concentrate
1 cup dry white wine
1-1/2 cups kosher salt
2 cups white granulated sugar
1 cup brown sugar
6 garlic cloves, minced
1 tablespoon ground sage
1 tablespoon Hungarian or smoked paprika
4 bay leaves
Print Recipe

Directions for Citrus Turkey Brine

1
In a 3-quart pot, add 4 cups of the water, salt, sugar, brown sugar, garlic, sage, paprika and bay leaves. Bring to a boil, stirring constantly until the salt and sugars are completely dissolved. Remove from heat and let cool to room temperature.
2
Once the mixture has cooled, mix remaining water, juices and wine in a plastic container large enough to hold your turkey. An ice chest or 5-gallon paint pail work well.
3
Completely submerge the turkey in the solution being sure to fill the cavity. Cover and refrigerate for an hour per pound. A brick in a zip lock storage bag will help in keeping the turkey submerged. If unable to put the container in the refrigerator, a large bag of ice will keep the turkey cold while assuring the turkey stays submerged in the brine.
4
When finished, discard the brine and pat the turkey dry with paper towels. When using the stronger salt solution, rinse the turkey, inside and out with fresh water before drying. If you prefer crispy skin, allow the turkey to dry overnight, uncovered in the refrigerator.
5
Experiment
Armed with a basic understanding and a little experience in brining techniques, it's time to experiment. Try various flavors and ingredients. A pre-packaged crab boil or taco mix to maple syrup or molasses, all will add interesting flavors to your turkey. Ingredients are limited only by your imagination and taste preference.
Tip
Most store bought turkeys are treated at the processing plant with "flavor enhancers", which is a brine. This recipe takes that into consideration by using less salt, known as a light brine. It uses 1/2 cup of salt to each gallon of water rather than a cup of salt. If you are sure that your turkey has not been treated, double the salt and granulated sugar.

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