Bay and Lemon Brined Turkey

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Bay and Lemon Brined Turkey by Dave Lieberman food network

Why did I select this recipe you ask --because at the point I decided to do this it was the only brining recipe 
that I had all the ingredients on hand for!! It was delicious and the cheesecloth part worked wonderful

I alos used Martha Stewart Cheesecloth covered turkey recipe for the basting part and the gravy was over the top --see other blog recipe
  • 1 (12 to 15-pound) turkey
  • For the brine:
  • 2 gallons water
  • 1 cup sugar
  • 1 cup kosher salt
  • 2 lemons, sliced in 1/2
  • 4 bay leaves
  • 3 cinnamon sticks
  • Small handful cloves
Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight.
Preheat oven to 350 degrees F.
Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Cook turkey for about 3 1/2 hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 to 20 minutes before carving.
OK go to Martha Stewart blog recipe for cheesecloth and basting and one of the best gravies you will ever have!!




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