Planning the best Thanksgiving turkey ever? Shelley, Lehman’s Merchandising Assistant, has been brining her family’s Thanksgiving bird for the past several years, and she shared her simple recipe with us. Brining the turkey for at least 12 hours before roasting makes it extra moist, and this recipe gives the meat a slightly sweet flavor (which Shelley says her brood loves). Try it this year – it’s quick, easy and it just may become part of your Turkey Day tradition.
Classic Turkey Brine
- 1 gallon water
- 1 cup coarse salt (such as sea salt or pink salt)
- 1/2 cup brown sugar
- 1 orange, juiced and rind finely grated
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice
- 1 tablespoon whole black peppercorns
- 1 turkey, 12-15 lb (thaw turkey and remove giblets before brining)
- Ice (enough to cover turkey)
- large stockpot and/or storage container with lid (such as a 5-gallon bucket or 4-gallon bucket)
In a large stockpot, combine all ingredients except turkey and ice. Bring to a boil and stir to dissolve salt and sugar. Remove from heat and let stand 30 minutes. Chill. Place the turkey, brining liquid and ice in stockpot or lidded bucket and let stand up to 12 hours, refrigerated (overnight works well). Roast and feast!