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Citrus-Scented Brined Turkey

 Citrus-Scented Brined Turkey
Our home economists marinate this turkey to keep it deliciously moist while roasting.
12-14 ServingsPrep: 30 min. + marinating Bake: 4 hours + standing


  • 11 garlic cloves, peeled
  • 6 cups unsweetened apple juice
  • 1 cup kosher salt
  • 3/4 cup packed brown sugar
  • 1/3 cup soy sauce
  • 3 tablespoons minced fresh gingerroot
  • 4 bay leaves
  • 6 cups cold water
  • 1 turkey (12 to 14 pounds)
  • 1 medium lemon, cut into wedges
  • 1 medium orange, cut into wedges
  • 1 medium onion, cut into wedges
  • 4 sprigs fresh thyme
  • 1 tablespoon canola oil


  • Mince five garlic cloves; halve the remaining garlic cloves and set
  • aside. In a large saucepan, combine the apple juice, salt, brown
  • sugar, soy sauce, ginger, bay leaves and minced garlic. Bring to a
  • boil; cook and stir until salt and sugar are dissolved. Remove from
  • the heat. Add cold water to cool the brine to room temperature.
  • Remove giblets from turkey and discard. Place a turkey-size oven
  • roasting bag inside a second roasting bag; add turkey. Carefully
  • pour cooled brine into bag. Squeeze out as much air as possible;
  • seal bags and turn to coat. Place in a roasting pan. Refrigerate for

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Citrus-Scented Brined Turkey (continued)

Directions (continued)

  • 18-24 hours, turning several times.
  • Drain and discard brine. Rinse turkey under cold water; pat dry.
  • Place the lemon, orange, onion, thyme and reserved garlic in both
  • cavities. Rub oil over skin. Skewer turkey openings; tie drumsticks
  • together.
  • Place turkey breast side up on a rack in a roasting pan. Bake,
  • uncovered, at 325° for 4 to 4-1/2 hours or until a meat
  • thermometer reads 160° (cover loosely with foil if turkey browns
  • too quickly). Let stand for 15 minutes before removing contents from
  • cavities and carving the turkey. Yield: 12-14 servings.
Editor’s Note: This recipe was tested with Morton brand kosher salt. It is best not to use a prebasted turkey for this recipe.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer