Ingredients
- 4 qts water
- 1 ½ cup kosher salt
- ½ cup sugar
- 2 bay leaves
- 2 tbsp black peppercorns
- 1 tbsp dried sage
- 1 orange, cut in half
- 1 lemon, cut in half
- 1 onion, cut in half
- 8 cloves of garlic
- Enough ice to fill the bottom of the brining bucket about 3 inches
Turkey Ingredients
- 1 12-14 lb. whole turkey
- 1 orange, cut into wedges
- 1 sweet onion, cut into wedges
- 1 lemon, cut into wedges
- 2 whole heads of garlic, top cut off
- 3 sprigs rosemary
- 3 sprigs thyme
- 3 sprigs sage
- Big Green Egg Savory Pecan Seasoning
- Extra virgin olive oil or canola oil
- Kosher salt
Instructions
A day before your cook, put all the brine ingredients, except for ice, into a pot and boil for 10 minutes. Pour liquid over ice into the brining bucket. Once the liquid is cool place the turkey into the bucket, making sure the turkey is completely submerged. Cover tightly, and put into the fridge and brine for 8-24 hours. When ready to cook, remove the turkey from the brine and rinse thoroughly.