Turkey Brine De Volt Mike

1. 1

   In a large stockpot over high heat, combine the water, spices, salt and brown sugar. Bring to a boil and simmer for 5 minutes. Add the citrus juices and rinds. Refrigerate the brine until thoroughly chilled. Place the turkey into the cold brine and refrigerate for 24 hours. Make sure the turkey is full submerged in the brine.

2. 2

   This recipe makes enough brine for a 10 to 12lb turkey. Need more brine - increase the ingredients proportionately, based on the size of your bird. Don't just up the water content.

* Per serving · 4 servings · Values may vary.

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