Ingredients
Units
Scale
- 6L water
- 1 cup maple syrup
- 1/4 cup apple cider
- 2 medium yellow onions, halved
- 2 oranges gut in half
- 1 lime, cut in wedges
- 1 lemon, cut in wedges
- 1 1/2 cups sea salt
- 1 sprig fresh sage leaves
- 1 sprig fresh thyme
- 2 tbsp black peppercorns
- 1 tbsp summer savory
- 1 tbsp dried basil
- 1 tbsp black pepper
- 1 tbsp Hot Under The Kilt Acadian Cajun seasoning
- 3 cloves garlic, chopped
- 3 bay leaves
Instructions
- Place all of the ingredients ( squeeze the citrus) into a container that is large enough to completely submerge the turkey, stir well, add the turkey along with the neck, giblets etc, and refrigerate for a minimum of 24 hours and up to 48 hours.
- Remove the turkey from the brine and pat dry.
- Add 2 cups of the brine to the bottom of a roasting pan fitted with a rack
- Place the onions and herbs from the brine into the cavity of the turkey, place the turkey on the rack.
- Drizzle the turkey with olive oil.
- Place in a preheated 350 degree oven and cook for 15 minutes per pound, basting every half hour.
- Category: turkey, entrees, recipes