Step 1

Squeeze the quarter lemons and oranges to extract the juice while adding them to a large stock pot along with the remaining ingredients. Bring to a boil and then reduce heat to simmer for 20 min on low heat.

Step 2

Let the brine cool to room temperature and then refrigerate until ready to place the turkey in it.

Step 3

Place the raw, defrosted turkey into a brine bag. Pour cooled brine over turkey, tie the bag and place in a roasting pan and place in your refrigerator for 8-12 hours. *Makes enough brine for a 20 lb turkey