1 cup sea salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon black pepper corns
1 1/2 gallons cold water
Place lemons, oranges, onion, garlic, bay leaves, thyme, pepper & a small amount of water into a large pot. Rub salt onto your rinsed turkey (be sure to remove the innards), place remaining salt into the pot & stir. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.
I stuffed the bird with additional quartered oranges, lemons & onion before cooking.
Preheat oven to 450 degrees:
Cook turkey for 20-30 minutes at 450, then reduce the temperature to 350. For the final hour, reduce the temperature to 325 for a sensational Thanksgiving bird!
Please note: Brined turkeys cook faster than non-brined turkeys. Be sure to keep a good eye on it and not over cook. Bird should have an internal temperature of 160-170 degrees.
Weight of Bird | Roasting Time (Unstuffed) | |
| 10 to 18 pounds | 3 to 3-1/2 hours | |
| 18 to 22 pounds | 3-1/2 to 4 hours | |
| 22 to 24 pounds | 4 to 4-1/2 hours | |
| 24 to 29 pounds | 4-1/2 to 5 hours |
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