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Ingredients
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1 ½ gallons water
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1 (12 fluid ounce) can frozen orange juice concentrate, thawed
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1 cup kosher salt
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1 orange, sliced
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1 lemon, sliced
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1 lime, sliced
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1 tablespoon dried thyme
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1 tablespoon ground black pepper
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3 cloves garlic, smashed
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2 bay leaves
Directions
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Combine water, orange juice concentrate, salt, orange slices, lemon slices, lime slices, thyme, black pepper, garlic, and bay leaves in a large stockpot; bring to a boil. Remove from heat; cool to room temperature.
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Wash and pat turkey dry (make sure giblets are removed). Place turkey, breast-side down, into brine, making sure the cavity is filled. Place the stockpot in the refrigerator. Brine turkey for 8 to 48 hours.
Cook’s Note
To cook the turkey: Carefully remove it from the brine; drain and discard excess brine. Pat turkey dry. Cook turkey as desired, reserving drippings for gravy. Keep in mind, brined turkeys cook 20 to 30 minutes faster.
Nutrition Facts (per serving)
697 | Calories |
2g | Fat |
177g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Calories 697 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Sodium 91282mg | 3,969% |
Total Carbohydrate 177g | 64% |
Dietary Fiber 17g | 61% |
Total Sugars 143g | |
Protein 13g | 26% |
Vitamin C 662mg | 735% |
Calcium 561mg | 43% |
Iron 10mg | 55% |
Potassium 3004mg | 64% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.