3 quart water 2 quart apple cider 1 cup kosher salt ⅔ cup packed brown sugar 2 oranges, sliced 2 bay leaves 2 tablespoon crystallized ginger 1 tablespoon whole black peppercorns 2 teaspoon whole allspice 12 cup ice
Turkey Aromatics
1 medium orange, cut into wedges (leave peel on) 1 medium apple, cored and cut into wedges 1 medium onion, cut into wedges 1 small bulb garlic, top and bottom cut off to expose cloves 3 sprigs fresh sage, thyme, and/or rosemary
Orange and Herb Butter Rub and Glaze
½ cup butter, softened 2 teaspoon snipped fresh sage 2 teaspoon snipped fresh rosemary 2 teaspoon snipped fresh thyme 1 teaspoon finely shredded orange peel ½ teaspoon kosher salt ¼ teaspoon ground black pepper ⅓ cup honey
NA FOR Orange and Herb Butter Rub and Glaze
Nutrition analysis per serving: 116 calories, 0 g protein, 9 g carbohydrate, 9 g total fat (6 g sat. fat), 24 mg cholesterol, 0 g fiber, 9 g total sugar, 6% Vitamin A, 2% Vitamin C, 180 mg sodium, 1% calcium, 1% iron
NA FOR Fruited Turkey Brine
Nutrition analysis per serving: 7 calories, 2 g carbohydrate, 2 g total sugar, 494 mg sodium everything else is 0
*Tip:
If your stockpot is not large enough for the turkey to be submerged, place the turkey in a large brining bag set in a large bowl or plastic tub.
