Thanksgiving Turkey Brine

March 16, 2021 • 0 comments

Thanksgiving Turkey Brine
Have your friends and family brag about what a great cook you are! This salt and herb marinated turkey recipe with a hint of lemon creates juicy and tender meat with a crispy outer skin. Hello Thanksgiving!



1 J&L Green Farm Whole Medium Turkey

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

1. In large pot over medium heat, combine the brine ingredients. Bring to a simmer and stir to dissolve the salt. Take off burner, add the ice to the pot and let the liquid cool to room temperature.

2. Submerge the turkey in the brine, with the breast facing down (use 5 gallon bucket, large container, turkey bag, etc). Refrigerate the turkey in the brine for 12 hours or more.

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

Cooking Options:

Oven: Cover and bake breast down at 300 until Turkey is 165 degrees (or take out at 160, cover with foil and let sit until temperate hits 165). This will probably take 2-3 hours.

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

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

Note: This recipe is for a small or medium turkey, if making a large turkey, double the recipe.

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