Lemon and Herb Turkey Brine
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Ingredients
  • 8 quarts cold water (4 cups = 1 quart)
  • 1 pound kosher salt
  • Strips of zest from 2 lemons (removed with vegetable peeler)
  • 1 garlic bulb, cut in half through the cloves
  • 1 tablespoon coarsely ground black peppercorns
  • 4 bay leaves
  • 1 pound honey
  • 1 bunch fresh sage
  • 1 bunch fresh thyme
  • 5 gallon bucket (clean) or a container large enough for brine and turkey
  • 1 (12 to 15 pound) natural turkey – not self-basting or kosher, thawed
Instructions
  1. Use a large pot or stock pot and add 2 of quarts water, salt, lemon zest, garlic, peppercorns, and bay leaves. Bring to a boil and simmer for 3 to 5 minutes or until salt has dissolved. Transfer to clean container and stir in remaining 6 quarts of cold water, honey, and the fresh herbs. Cool completely to room temperature.
  2. Remove turkey from fridge. Remove the neck and giblet and reserve for giblet gravy. Submerge turkey in brine. You may have to find a heavy object (I used a grill press) to keep the turkey fully submerged.
  3. Place the container in the fridge to brine turkey overnight (12 to 16 hours). One hour before grilling, remove the turkey from the brine, rinse to remove salt from the surface, and pat dry with paper towels. Discard the brine. You’re now ready to grill or roast your turkey!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/lemon-and-honey-turkey-brine/