INGREDIENTS:
For a turkey that is up to 18 lbs.
- 2 Cups fresh lemon juice (save the rind)
- 1 1/2 Cups fresh orange juice
- 4 Oranges cut in half
- 2 Cups kosher salt
- 2 Cups packed light brown sugar
- 2 Cups roughly chopped yellow onions
- 4 Jalapenos roughly chopped
- 1 Tbsp dried Mexican oregano
- 6 Tbsp chopped garlic
- 1/2 Cup chopped fresh cilantro
INSTRUCTIONS:
- Clean up the turkey and pat dry with paper towels
- Mix all the ingredients plus the lemon rind in a bowl and pour into a brining bag. (Williams Sonoma has the best in my opinion)
- Add water until the turkey is completely covered
- Seal the bag well and squeeze out as much air as you can
- Place the brining turkey in the refrigerator and marinate at least 24 hours.
- If you don’t have room in the refrigerator put the turkey in a cooler and cover the bagged bird in ice.
SUGGESTION FOR BAKING THE TURKEY:
- Put whatever vegetables you like in the bottom of your roasting pan. I like carrots, celery, spring onions, fresh thyme and fresh tarragon.
- Season them with salt and pepper and mix them with a little bit of olive oil.
- Set your oven temperature to 325 degrees.
- The turkey should bake until a thermometer reads 165 Degrees in the thigh and breast.
- For the first hour, put the turkey in the roasting pan breast side down. After that, flip the turkey and continue cooking until done.