Ingredients
21⁄2 gallons (10 l) water
1⁄4 cup (23g) whole cloves
1⁄4 cup (32g) peppercorns
1⁄4 cup (18g) coriander seeds
1⁄4 cup (23g) allspice berries
1⁄4 cup (41g) yellow mustard seeds
21⁄2 cups (625g) kosher salt
21⁄2 cups (545g) firmly packedlight brown sugar
2 each grapefruits, oranges,lemons and limes, halved and juiced, rinds reserved
Preparation
In a large stockpot over high heat, combine the water, spices, salt and brown sugar. Bring to a boil and simmer for 5 minutes. Add the citrus juices and rinds. Refrigerate the brine until thoroughly chilled. Place the turkey into the cold brine and refrigerate for 24 hours. Make sure the turkey is full submerged in the brine.
This recipe makes enough brine for a 10 to 12lb turkey. Need more brine - increase the ingredients proportionately, based on the size of your bird. Don’t just up the water content.
