Brining helps insure that the turkey stays extra juicy during the roasting process.  This orange brine complements the Maple-Glaze and scents the turkey with Thanksgiving’s favorite seasonings.

6          cups water

1           cup sugar

2          cups Kosher salt (if using iodized table salt use only 1 cup)

2          oranges, quartered

3          tablespoons whole cloves

3          bay leaves

2          teaspoons whole peppercorns

1           12-14 pound turkey, defrosted And cleaned

Olive oil for brushing turkey

   Heavy duty foil pan

In a large saucepan over high heat, bring the water, sugar and salt to a boil, stirring to dissolve the sugar and salt.  Let cool to room temperature.

In a 3-gallon plastic bucket or other food safe container large enough to hold the turkey, combine one gallon of water, the oranges, cloves, bay leaves and peppercorns.  Add the sugar-salt solution and stir.

Submerge the turkey in the brine.  If necessary, add more water to cover turkey and top with a weight to make sure it is completely covered with the liquid.  Refrigerate for 8-12 hours.  

ALL RECIPES ©ELIZABETH KARMEL 2019