Ingredients
1/2 cup Kosher Salt
1 cup White Granulated Sugar
1/2 cup Whole Black Peppercorns
1 qt. White Wine Vinegar
1 qt. Sherry Vinegar
2 qt. No-Pulp Orange Juice
2 qt Water
10 Sprigs Fresh Thyme
4 Sprigs Fresh Rosemary
Preparation
Place all ingredients in a large stock pot. Bring to a boil for 10 minutes, then reduce to a simmer for 20 minutes. Cool the brine to 40 degrees or less. Place bird in brine, cover, and leave for 24 hours. For best taste, rub under skin and on skin, a compound butter of Thyme. Roast Turkey on a bed of Carrots, Celery, Onions, and Lemon Halves @ 225 degrees until the temperature at the wing joint is 160 degrees. Let bird rest for 30 minutes before carving.
