Category: Turkey, holiday
Time: Prep: 30 minutes; Brine Time: 24 to 48 hours;
Cook Time: 3 hours 30 minutes to 4 hours
1 (10 lb) whole fresh, organic turkey, neck and giblets removed
1 Large, sturdy food-grade plastic bag
1 large cooler (or a large cooking pot)
2 gallons water
2 cups kosher salt
2 unpeeled navel oranges cut into chunks
2 unpeeled lemons cut into chunks
2 unpeeled Clementines (mandarin oranges) cut into chunks
1 bunch fresh rosemary springs
1 bunch fresh thyme
1 tablespoon olive oil
Rinse the turkey, inside and out, and set aside. Place the plastic bag into the cooler or if you have a large cooking pot (I use one from a turkey fryer). Open the bag. Pour 1 gallon of warm water into the plastic bag, add the salt. Stir until the salt dissolves. Add 1 gallon of cold water and stir.
Squeeze juice from the oranges, lemons and Clementine chunks into the salty water, and drop the chunks into the bag. Add the rosemary and thyme and place the turkey into the brine with the breast side down. Close the bag, squeeze out excess air, and tightly seal. Close the lid on either the cooler or the large pot and then place in the refrigerator. Leave alone for a minimum of 24 hours and up to 48. (I prefer 48 hours).
Preheat oven to 350°.
Remove turkey from the brine and retain 4 or 5 chunk each of navel orange, lemon and the springs of rosemary and thyme from the brine. Discard remainder of used brine. Rinse the entire turkey, inside and out and place into a roasting pan.
Place the pieces of fruit and herb sprigs into the cavity of the turkey. Rub the entire turkey with olive oil. Cover with foil.
Roast in the preheated oven until the turkey is golden brown and the juices run clear, 3 ½ to 4 hours. Remove foil for last 30 to 45 minutes of baking. An instant-read thermometer inserted in the thickest part of a thigh should read at least 165 °
Let turkey rest for 15 minutes before carving.