I heard about brining from a couple of friends who like to cook and thought I'd try it out. I did some research on the web and came across this brining solution from Emeril. I have always grilled my turkeys with great results.
turkey brine solution
- 1 1⁄2 cups salt
- 1 1⁄2 cups brown sugar
- 4 oranges, quartered
- 4 lemons, quartered
- 9 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 3 gallons cold water
herb grilled turkey
- 1 (18 -24 lb) whole turkey
- 2 large oranges, cut into 1/8ths
- 6 tablespoons unsalted butter, at room temperature
- salt and pepper
- 2 large yellow onions, cut into 1/8ths
- 2 stalks celery, cut into 1-inch pieces
- 2 large carrots, cut into 1-inch pieces
- 4 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1⁄2 bunch fresh sage
- 6 sprigs fresh parsley
- 2 cups turkey stock, for basting
- To make the brining solution, dissolve the salt and sugar in 3 gallons of cold water in a large clean, heavy-duty, food grade plastic storage bag. Add the oranges, lemons, thyme, and rosemary.
- Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated for up to 24 hours.
- Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels inside and out.
- Place turkey, breast side up, in a large, foil roasting pan with a rack. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin.
- Season lightly inside and out with salt and pepper.
- Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley.
- Loosely tie the drumsticks together with kitchen string. Grill the turkey, uncovered, breast side down for 1 hour.
- Remove from the grill turn, and baste with 1/2 cup stock. Cover with foil and continue grilling with the breast side up until a meat thermometer registers 165 degrees F when inserted into the largest section of thigh about 3 to 3 1/2 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
- Remove from the grill and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.