Greg’s Turkey Brine

1 gallon apple cider

2 oranges zested/peeled and juiced

2 lemons zested/peeled and juiced

6 cloves garlic

2 tbsp thyme

2 tbsp rosemary

2 tbsp sage

2 tbsp candied ginger

2 tbsp peppercorn

1 cup brown sugar

1 cup kosher salt - If adding water at the end, add more salt (1 cup kosher salt per additional gallon of water)

Bring ingredients to a boil and let cool in refrigerator overnight

Place rinsed turkey in two turkey oven bags (incase one leaks)

Place bag of turkey in a pot, cooler, or 5 gallon bucket. (If using a cooler that has a lot of extra space, fill that void with ice first)

Add brine to turkey bag and add water until turkey is covered

Let sit for 1-2 days periodically moving the brine around. Add ice if necessary to keep cold if not refrigerated

Nutrition Facts

0 servings

Serving size