How & Why to Brine Turkey
  1. Prepare the equipment: 1 large pot or bucket with a lid, measuring cups and spoons, paper towels. Make room in the fridge.
  2. Cut little slits all over the turkey and put butter and garlic in it
  3. Dissolve the salt in the warm water.
  4. Add water, apple cider, spices, garlic, lemons and orange and stir to combine.
  5. Place the turkey (breast down) in whatever non conductive container you will use for brining (stockpot or a 5-gallon bucket) and add brine.
  6. Cover or seal tightly and leave in fridge for at least 24 hours. Most sites advise no more than 48 before your planned cook time. I have a friend who swears by brining 3 days in advance
  7. Rinse the turkey in cool water and pat dry with paper towel. Clean your sink thoroughly after doing this step to avoid cross-contamination.
  8. I recommend rubbing skin with butter and adding spices before roasting.
  9. Roast breast side down and stuff with 1 apple, 1 lemon, 1 orange and 1 onion (all quartered). Roast uncovered at 450 for 45 minutes and then cover and reduce to 325 until done. Tip: Estimate cooking time to be 13 minutes/lb
  10. You'll start using a knife and fork, but finish with your fingers, because it's so good. Enjoy!
All BareFood recipes are Corn Free, Soy Free, Wheat Free, Refined Sugar Free, Peanut Free, GMO Free, Gluten Free and Pork free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.