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Discard any wrappings from the turkey and remove the giblets, place it in the desired brining pot.
Heat up about 4 cups of water in the microwave or stovetop until warmed. The idea is to heat it up so it can dissolve the sugar and salt. Remove and pour in the salt and sugar. Stir until salt and sugar dissolves.
Let the salt and sugar brine cool, then add the remaining water and apple cider. The water should not be warm - you want it to be completely cold.
Pour over the turkey in the pot. Then add garlic, thyme, rosemary, sage. bay leaves, peppercorns, pepper flakes, orange, and lemon slices. Give it a stir, add some ice, if available.
Cover pot or container with a lid. Place in prepared place in the fridge for the turkey to brine for 12 or up to 24 hours. I completely emptied and remove one divider in my fridge to accommodate the turkey.
Rule of Thumb: Let the turkey sit for an hour per pound.
Remove the turkey from the brine and dry all over with paper towels Brush with oil and proceed with the desired seasoning.