Thanksgiving Turkey Brine

1 J&L Green Farm Whole Small or Medium Turkey **For a Large or Extra Large Turkey, double the recipe

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 10lb bags)

1. In 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 room temperature.

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 icy and the bird is fully submerged, it can sit overnight without a problem.

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!

Defrosting Guide:

All guidelines will vary depending on your individual refrigerator, so please adjust according to how you know your fridge operates (i.e. colder or warmer side of temps).

Small Turkey (10-15lbs) - put in fridge 3-4 days before brine time. This typically means pull from freezer on Sunday, defrost in fridge until Wednesday, brine Wednesday to Thursday, and bake Thursday.

Medium Turkey (15-18lbs) - put in fridge 5 days before brine time. This typically means pull from freezer on Saturday, defrost in fridge until Wednesday, brine Wednesday to Thursday, and bake Thursday.

Large Turkey* (18-22lbs) - put in fridge 6-7 days before brine time. This typically means pull from freezer on Thursday, defrost in fridge until Wednesday, brine Tuesday PM or Wednesday to Thursday, and bake Thursday.

Extra Large Turkey* (22-28lbs) - put in fridge 7 days before brine time. This typically means pull from freezer on Thursday, defrost in fridge until Wednesday, brine Tuesday PM or Wednesday to Thursday, and bake Thursday.

*Brine Soaking Time Recommendations: Small & medium = 12-24 hours suggested. Large & XL - 24 hours up to 36 hours suggested.