Turkey Brine

Brine recipe is for a 12 pound turkey, adjust for larger bird.

1 cup salt

1/2 cup brown sugar

1 gallon apple cider or organic apple juice (with pulp)

1 tablespoon peppercorns

2 cut lemons

2 cut oranges

2 sprigs rosemary

1 tablespoon cut ginger

1 gallon iced water

Combine sugar, salt, peppercorns, lemons oranges, rosemary, ginger, and apple cider in a large pot over medium heat and stir until salt and sugar is well dissolved. Allow to cool to room temperature and keep in the fridge until you are ready to brine your turkey.

The night before you are cooking your bird, combine brine and water and ice in a lined cooler. (I line my cooler with a large trash bag.) Carefully place your defrosted bird in the brine ice bath; add additional ice if necessary. Keep cooler closed tight and in a cool area until you are ready to roast 8-24 hours.