Brining your turkey prior to roasting infuses flavors and keeps it juicy. I use natural sugars, making this recipe compliant with most healing diets.
2 organic lemons, sliced into rounds
2 organic oranges, sliced into rounds
2 cups organic apple juice, unsweetened
1 cup canning salt or sea salt
2 tbsp whole peppercorns, crushed
2 handsful fresh thyme [or two packages of store-bought thyme]
2 tbsp dried rosemary [or fresh rosemary]
In a medium saucepan, combine all ingredients except the water.
Bring to a simmer.
Cook for 15-20 minutes to release all the flavors.
Remove from the heat and allow to cool.
Add to a large stockpot with enough filtered water to completely cover your turkey.
Rinse and prepare the turkey prior to placing in the brine solution.
Place in the refrigerator for 24-48 hours.
Remove the turkey and discard the brine.
Rinse the turkey prior to placing it in your roasting pan.
This will take up precious real estate in your fridge, so plan accordingly.
You can use this brine with a fresh or frozen turkey.
To brine smaller poultry, cut the recipe in half.