Ingredients: 3 C Organic apple cider vinegar 2 C Organic brown sugar 1 C Kosher salt (Himalayan or Celtic will work as well) 3 Tbsp Tricolor peppercorns 5 Whole bay leaves 5 Garlic cloves, minced 4 Sprigs rosemary, leaves stripped off 3 Large oranges, quartered 2 Large lemons, quartered 1 Turkey (we only use the breast)
Directions:
- Combine 2 gallons of cold water with the cider vinegar, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary, oranges, and lemons in a large pot. Stir until the salt and sugar dissolve. Bring to a boil then turn off the heat and cover.
- Allow to cool completely then place in the fridge to chill. Place the uncooked turkey in the chilled brine solution and refrigerate for 16 to 24 hours (we do the max time!).
- When ready to roast (or fry!) the turkey remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit for 15 minutes to remove the excess salt from the outside.
- Discard the brine. Remove the turkey from the fresh water and cook the way you usually do.
Melissa Crispell is a Certified Nutrition Specialist, Certified Natural Health Provider, Certified Lifestyle Educator, Certified Wellness Coach, and Certified Acupuncture Detoxification Specialist. Melissa has been published in Living Well, DC Practice Insights and Acupuncture Today. In addition, she has spoken at the Easter Seals Annual Caregiver conference, Functional Medicine Success Summit, American Association for Naturopathic Physicians, and is a member of the Health Studies Collegium speaker’s bureau and National Acupuncture Detoxification Association.
