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This brine will infuse your turkey with a wonderful citrus and herb flavour, ensuring it stays moist and succulent whether you’re roasting it over a fire or in the oven.

Yields: Enough for one 12-18 lb (5.5-8 kg) turkey Brining Time: 12 to 24 hours

Ingredients:

• 1 gallon (4 litres) of cold water
• ¼ cup  kosher salt
• 1 litre of orange juice 
• 1 cup brown sugar, packed
• 4 large oranges, halved
• 1 large yellow onion, quartered
• 1 lemon halved
• 4 cloves garlic, smashed
• 1 small bunch of fresh thyme
• 4 Bay leaves 
• 1 small bunch of fresh sage
• 4 sprigs of fresh rosemary
• 2 tablespoons whole black peppercorns
• 2 cinnamon sticks

Instructions:

1. Create the Brine Base: In a large stockpot, combine 1 gallon of water, the kosher salt, and the brown sugar. Bring the mixture to a simmer over medium-high heat, stirring until the salt and sugar have completely dissolved.
2. Infuse the Flavours: Once dissolved, remove the pot from the heat. Squeeze the juice from the halved oranges into the pot, then toss the spent orange halves in as well. Add the quartered onion, smashed garlic, thyme, sage, rosemary, black peppercorns, star anise, and cinnamon sticks.
3. Cool it Down: This is the most important step! Set up your sink. Add add ice cubes and cold water. Add pot to cold water bath to  cool the brine down completely.
4. IMPORTANT NOTE : **You must never place your turkey in warm brine.**
5. Once the Brine is completely cool.
6. Brine the Turkey: Place your thawed turkey (giblets and neck removed) into a large bin or food-safe bucket, or a cooler. Pour the completely cooled brine over the turkey, ensuring the bird is fully submerged, with the Turkey breast side down, submerged into the brine. 
7. Refrigerate: Cover and place it in the refrigerator for 12 to 24 hours. 
8. Prep for Cooking: After brining, remove the turkey from the liquid and discard the brine. Thoroughly rinse the turkey inside and out with cold water. Pat the turkey completely dry with paper towels. A dry surface is key to getting that perfectly crispy, golden-brown skin.
9. Cook: Your turkey is now ready for roasting, smoking, or spit-roasting over the fire just like you and Harry! Depending on size, cook Turkey in roasting pan in a preheat oven at 350 degrees F from 2 ½ hours to 3 ½ minutes depending on the size of your Turkey. ( See package instructions) 

Enjoy your Thanksgiving!

Looking for a great Turkey Stuffing?

Chef Bari and Bigfoot Harry