Citrus-Brined Roast Whole Turkey

Notes: Our Thanksgiving turkey recipe since 2017. Originally from Sandra Lee on FoodNetwork.com as "Triple Citrus Buttered Turkey" and "Salty and Sweet Cranberry Citrus Brine."

Brine ingredients:

• 1 cup kosher salt

• 1/2 cup brown sugar

• 1 pint hot water (tea kettle)

• 12 oz can of OJ concentrate

• 48 oz cranberry juice

• 2 cinnamon sticks

• 6 peeled garlic cloves

• 4 bay leaves

• 1 Tbsp thyme

• 1 Tbsp black pepper

• 1 lemon cut into wedges

• 1 orange cut into wedges

• 1 onion cut into wedges

• 96 oz more water

• 1 bag of ice

  
  

1 day before Thanksgiving:

1. Create brine:

   On stovetop by combining kosher salt, brown sugar into 1 pint of hot water until salt and sugar dissolve. Put turkey into double white kitchen garbage bags inside large cooler. Pour liquid over, inside, and around thawed bird. Add OJ concentrate, cranberry juice, cinnamon sticks, garlic cloves, bay leaves, thyme, and black pepper. Stuff lemon wedges, orange wedges, and onion wedges into and around the bird. Add 96 oz of additional water to mostly cover. Close bags. Cover with ice. Store in a cool place, like a cooler. About halfway (6-8 hours later) flip bird upside down. Brine overnight until ready to cook.

2. Create citrus butter: Bring 2 sticks of butter to room temperature Use Microplane to zest 2 oranges, 2 lemons, and 2 limes. Mix zest into butter. Store in a microwaveable container. Squeeze juice from the citrus and reserve.

On Thanksgiving Day:

1. Preheat oven to 325 degrees.

2. Remove turkey from brine and place on a rack in large roasting pan. Remove and retain the solids from the brine. Reserve about 1 cup of brine.

3. Melt the citrus butter in the microwave (cover to prevent splatters). Coat inside of bird in citrus butter.

4. Loosely stuff turkey with brine solids and fresh citrus rinds, as well as greens from 3 leeks, and cinnamon stick. Tie bird shut with pins.

5. Coat outside of bird with remaining citrus butter. Add salt and pepper (salt heavily). Coat giblets in citrus butter and place in corners of roasting pan.

6. Add remaining solids around the edges. Pour in sufficient brine so that liquid rises to approximately rack level. Discard any remaining leftover brine. Cover.

7. Put into preheated oven for 4 hours total (22-23 lbs. turkey). Approx every 45-60 minutes, baste with brine juices from inside pan.

8. After 2 hours, raise heat to 350, uncover, and add any remaining butter to top of bird as part of basting.

9. After 3 hours, loosely cover wings and breast with a sheet of foil to prevent burning.

10. At 4 hours, remove from oven, cover, and let sit for 15-30 min before carving.