Ingredients
- ½ gallon Citrus Fire Brew
- 1½ gallon water
- 1 ¼ cups Kosher salt (or ⅝ cup table salt, see notes below)
- 6 bay leaves
- 6 sage leaves
Instructions
- Prepare the Brine
- In a large pot, combine Citrus Fire Brew, water, salt, bay and sage leaves.
- Bring to a boil, stirring to dissolve the salt completely.
- Remove from heat and allow the brine to cool to room temperature.
- Refrigerate the Brine
- Once cooled, refrigerate the brine until cold. This step is crucial to ensure food safety when brining the turkey.
- Brine the Turkey
- Place the raw, defrosted turkey in a large brining bag or a clean, food-safe container.
- Pour the chilled brine over the turkey, ensuring it’s fully submerged.
- Seal the bag or cover the container, then refrigerate for 8-12 hours.
- If brining outdoors, ensure the temperature stays between 33°F and 40°F to avoid freezing or unsafe conditions.
- After Brining
- Remove the turkey from the brine, discard the brine (do not reuse), and pat the turkey dry with paper towels.
- Proceed with your preferred cooking method.
Notes
- Salt Substitution: For table salt, use half the amount of Kosher salt (⅝ cup). By weight, use the same amount.
- Safety Reminder: Always discard used brine; it is not safe to consume.
- Storage Tip: If your refrigerator doesn’t have space, use a large cooler with ice packs to keep the brine cold.
