Photo by Andrew Cebulka

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Brine for one turkey

  • 1 gallon water
  • 1 ½ cup kosher salt
  • ¾ cup sugar
  • ¾ cup soy sauce
  • 1 tablespoon granulated garlic
  • 1 tablespoon thyme
  • 1 tablespoon black pepper
  • 2 tablespoons lemon zest
  • 2 tablespoons orange zest
  • 1 cup orange juice
  • 3 bay leaves
  1. Combine all ingredients in  a stock pot and bring to a simmer for 10 minutes. Let cool completely.
  2. Place the turkey in a plastic or stainless steel container large enough to fully submerge turkey and add brine. Weight turkey down with dinner plate so submerse turkey.
  3. Refrigerate and leave in brine for 24 to 48 hours.
  • from TLP Test Kitchen, Charleston, SC

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