Spa Time for Your Turkey
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This spa soak for your turkey will make it tender and tasty this year without needing to have it marinated or injected with anything. Created by Chef Eddie Esposito, this brine is just perfect for your Thanksgiving turkey.
Recipe type: Phase 2
Cuisine: Main Dish
Serves: 8-10
  • 1 cup Real Salt or other sea salt
  • 1 gallon purified water
  • 4 organic oranges, cut into eighths
  • 2 organic lemons, cut into quarters
  • 6 sprigs fresh, organic thyme
  • 4 sprigs fresh, organic rosemary
  • 1 (10 to 12-pound) organically raised, hormone- and antibiotic-free turkey
  1. To make the brining solution, dissolve the salt in 1 gallon of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag)
  2. Add the oranges, lemons, thyme, and rosemary.
  3. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy
  4. Rinse the turkey inside and out under cold running water
  5. Note: if you have a big turkey and need more brine than this, use ½ cup salt for every additional ½ gallon water
  6. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
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