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Turkey Brine - COOKING WITH BRIGHT EYES If you want a super juicy, tender turkey for Thanksgiving, you need to brine it for 2 days. This will be my 8th year making a turkey for our family and I always use this brine recipe. I’ll also share how I cook my turkey. You will need a turkey bag, a large roasting pan, and a turkey baster. Also, make sure the turkey isn’t frozen when you brine. For the Brine: 32 ounces chicken stock 3 cups apple cider 2 cups honey 2 cups kosher salt 1 bunch Fresh thyme 1 bunch Fresh sage 1 tablespoon pepper 4 to 6 cups water depending on size of turkey 20 to 25 pound turkey (Butterball is my favorite) For baking the turkey: 2 oranges quartered 3 lemons quartered Salt & pepper Oil Remaining sage and thyme Brine Directions: In a large bowl, combine the chicken stock, apple cider, honey, and kosher salt until the honey is dissolved. Add half the container of thyme and sage. Save the remaining. Add in the black pepper and water and stir until everything is well combined. Place the turkey in a turkey bag. Pour the brine into the bag over the turkey. You might need to add a little more water. Tie the bag tightly and place in a large pan or pot in the fridge for 2 to 3 days. Baking the turkey: Preheat oven to 350. I always move my oven rack down towards the bottom so the turkey doesn’t burn. Remove the turkey from the brine and pat dry inside and out. Save about half of the brine. Place the turkey breast side down in the roasting pan. Squeeze the oranges and lemons into the turkey cavity. Place the oranges, lemons, and remaining sage and thyme in the cavity. Lightly coat the turkey with oil, salt, and pepper. Bake in the oven for 2 1/2 hours. You need to baste with the brine every 30 minutes. I pour some of the brine in the bottom of my turkey pan. I save very little in a glass measuring cup. For the first 2 bastes, I use what’s in the measuring cup. After that I use what’s in the bottom of the pan so it’s not raw. Flip the turkey breast side up and continue to bake for an additional 1 to 1 1/2 hours. The thermometer should read 165 degrees.

Turkey Brine - COOKING WITH BRIGHT EYES If you want a super juicy, tender turkey for Thanksgiving, you need to brine it for 2 days. This will be my 8th year making a turkey for our family and I always use this brine recipe. I’ll also share how I cook my turkey. You will need a turkey bag, a large roasting pan, and a turkey baster. Also, make sure the turkey isn’t frozen when you brine. For the Brine: 32 ounces chicken stock 3 cups apple cider 2 cups honey 2 cups kosher salt 1 bunch Fresh thyme 1 bunch Fresh sage 1 tablespoon pepper 4 to 6 cups water depending on size of turkey 20 to 25 pound turkey (Butterball is my favorite) For baking the turkey: 2 oranges quartered 3 lemons quartered Salt & pepper Oil Remaining sage and thyme Brine Directions: In a large bowl, combine the chicken stock, apple cider, honey, and kosher salt until the honey is dissolved. Add half the container of thyme and sage. Save the remaining. Add in the black pepper and water and stir until everything is well combined. Place the turkey in a turkey bag. Pour the brine into the bag over the turkey. You might need to add a little more water. Tie the bag tightly and place in a large pan or pot in the fridge for 2 to 3 days. Baking the turkey: Preheat oven to 350. I always move my oven rack down towards the bottom so the turkey doesn’t burn. Remove the turkey from the brine and pat dry inside and out. Save about half of the brine. Place the turkey breast side down in the roasting pan. Squeeze the oranges and lemons into the turkey cavity. Place the oranges, lemons, and remaining sage and thyme in the cavity. Lightly coat the turkey with oil, salt, and pepper. Bake in the oven for 2 1/2 hours. You need to baste with the brine every 30 minutes. I pour some of the brine in the bottom of my turkey pan. I save very little in a glass measuring cup. For the first 2 bastes, I use what’s in the measuring cup. After that I use what’s in the bottom of the pan so it’s not raw. Flip the turkey breast side up and continue to bake for an additional 1 to 1 1/2 hours. The thermometer should read 165 degrees.

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