Strip peels from 2 oranges and 2 lemons. Remove peel, leave as much bitter white pith as possible.
1
Using Garlic peeler, press and peel 5 garlic cloves and place into garlic slicer.
2
Place top on garlic slicer. Turn clockwise to slice. Garlic slices give a bolder flavor to the brine
3
Bring 1qt of water to a boil in a large stockpot.
4
Add in 1/2 cup of salt and stir until dissolved. Add in the orange and lemon peels
5
Add in 3 bay leaves,1/4 cup of chopped sage and 1 tbsp of peppercorn.
6
Add sprigs of fresh Rosemary, Thyme and 5 cloves of sliced garlic. Bring to boil & remove from heat.
7
Cool brine to room temp. Move to large stock pot. Add in 12 cups of water to brine concentrate.
8
Place Turkey in brine. Make sure Turkey is submerged. Brine for 12 to 24 hours. Cover & refrigerate.
9
Ready to roast? Remove from brine & rinse with cool water. Pat dry. Stuff Turkey,Roast and Enjoy!
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