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Citrus Turkey Brine

January 11, 2012

Those are sage leaves tucked under the skin.

 ~  Katy ~

We celebrated Thanksgiving this year, and then we celebrated Christgiving or Thanksmas again a couple of weeks later.  The reason? Our Newlyweds were coming to Minneapolis from Antwerp, and we figured that since Niki hadn’t had a traditional Thanksgiving dinner, we should definitely make one.  Then, we figured, since it’s so close to Christmas, let’s do all the decorations, cocktails, gifts and cheer of our traditional Christmas.  So, we did!  Our waistlines may not thank us, but we sure had a great time!

Place Setting 78


The awesomeness of this celebration was that not only were Frank and Niki there, but Mary and John were able to come up from Chicago, and Kevin was able to spend the weekend on a layover between Fairbanks and D.C.  We were pulling for Sean to be able to make it from Seattle, but his good news, in the form of a new job out west, was another thing to be thankful for this Thanksmas.  So, most of the family in tow, we ate, drank and were merry.  On Thanksgiving, Mom had cooked up what we decided was the BEST TURKEY EVER.  It was juicy and tender and made for great sandwiches, too.  It was so good, we had to try it again. Here’s the recipe for the brine from the Minneapolis StarTribune.  Try it; you won’t be sorry.


Citrus Turkey Brine

Note:  Many cooks prefer to use a brine for their turkey overnight to keep it moist and flavorful when roasting.  A brined turkey will release salty pan juices, so if you’re using the liquid to make gravy, be sure to taste before adding any additional seasonings.  Adapted from by the Pittsburgh Post-Gazette.

1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 garlic cloves
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, lemon, orange,
onion,k garlic, bay leaves, thyme and pepper into a large container
(such as a 5-gallon plastic bucket).  Place the turkey in the
container, 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 2
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 inner
temperature reaches 165 degrees in the deepest part of the thigh.  Let
turkey rest for 15-20 minutes before carving.

One Comment leave one →
  1. Diane permalink
    April 5, 2012 8:20 pm

    I think I should try this with one of my own (large) home grown, pastured chickens.

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