Thanksgiving Turkey Brine

This recipe is for 1 J&L Green Farm Whole Small or Medium Turkey, defrosted. Defrosting instructions here.

**For a Large or Extra Large Turkey, double the recipe.

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Brine Ingredients:

3 quarts water

1.5 cups real or kosher salt

Juice of 6 lemons

6 T. dried oregano

6 T. dried tarragon

3 T. granulated garlic

6 t. ground black pepper

36 cups ice cubes (about 2 10-lb bags)

1. In a large pot over medium heat, combine the brine ingredients. Bring to a simmer and stir to dissolve the salt. Remove from burner, add the ice to the pot and let the liquid cool to below 40°F. Brining liquid should be kept between 33—40 degrees Fahrenheit throughout the brining process. This keeps the turkey from refreezing (32 and below) and avoids compromising food safety (above 40).

2. Submerge the turkey in the brine, with the breast facing down. Refrigerate the turkey in the brine for 12 hours or more. 

**If you don't have a big enough pot or space in the fridge, you can use your turkey roaster, an ice chest/cooler, 5-gallon bucket, or other large watertight container to fully submerge your turkey for brining. As long as the water is kept between 33—40°F and the bird is fully submerged, it can sit overnight without a problem.

Brine Soaking Time Recommendations by Size: Small & Medium = 12-24 hours suggested. Large & XL - 24 hours up to 36 hours suggested.

3. Remove the turkey from the brine. Discard the brine.

Cooking Options:

Oven: Cover and bake breast down at 300-325ºF until turkey is 165 degrees (or take out at 160, cover with foil and let sit until temperate hits 165). This will probably take 4-5 hours.

Rotisserie: Pat the turkey dry with paper towels. Lightly coat the outside of the turkey with oil. Truss the turkey with butcher’s twine. Put turkey on rotisserie spikes and cook until turkey hits 165 internal degrees. This will probably take 1.5 – 2hours.

Cooking Tip:

Don’t overcook the turkey. When cooked just to 165ºF it will be full of flavor and juices!