Orange Sage Turkey Brine
*Photography courtesy of Hunger Thirst Play
- 13-15-pound organic turkey, thawed
- 2 1/2 tablespoons fine-grain sea salt (or kosher salt)
- 1-2 (5-inch) sprigs of organic rosemary, minced
- 2 tbsp organic thyme, minced
- 8 organic sage leaves, minced
- 1 organic lemon, skin zested and lemon cut into wedges
- 3 tbsp of Uncle Matt’s Organic Orange Juice
- 1 organic bay leaf
- 1 teaspoon ground organic coriander
- In a food processor, add the salt, minced rosemary, minced thyme, minced sage leaves and zest from the lemon, plus Uncle Matt’s OJ, bay leaf and ground coriander. Pulse until mixed together.
- To prep the turkey, remove the gizzards and neck bone and put them in a new plastic bag and place them to the fridge to use for gravy later, if desired.. Pat the turkey dry.
- Transfer the turkey to the brining bag. Roll down the sides of the bag; this will make it easier to get in there and rub the turkey. Flip the turkey over, breast-side down, and rub half of the salt mixture all over the backside. Flip it over, breast-side up, and rub the remaining mixture all over, being sure to even rub some in the cavity of the turkey. Press the sides of the bag, releasing any air that’s in the bag, and seal it. You want an airless bag. Roll the bag over the turkey and transfer to the fridge, so the bird is sitting breast-side up. Allow to brine for at least 24 hours.
- The following day, remove the turkey from the brining bag and cook as desired. Enjoy!