Spa Time for Your Turkey
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.
Author: Beth Misner
Recipe type: Phase 2
Cuisine: Main Dish
- 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
- 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)
- Add the oranges, lemons, thyme, and rosemary.
- Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy
- Rinse the turkey inside and out under cold running water
- Note: if you have a big turkey and need more brine than this, use ½ cup salt for every additional ½ gallon water
- Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
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Beth Misner is the Corporate Vice Chair of BNI Emeritus, the Co-Founder of the BNI Foundation and Founder of Journey Center Claremont. She is a certified chiropractic assistant, certified sports nutritionist, black belt in karate, tai chi/qi gong instructor, ordained minister and meditation/prayer leader. When Ivan was diagnosed in 2012 with prostate cancer, she drew from all her expertise relating to “mind, body and spirit” to partner with him on a journey into recovered health.