This recipe has two different marinades that are started on Tuesday morning. This is a marinade recipe only, and makes a pre-Thanksgiving marinade for a juicy turkey with lots of flavor.
Ingredients
- salt: 1 cup
- orange juice: 1 cup
- brown sugar: 1 cup
- gallon water: 1 piece
- cinnamon stick: 1 piece (3 inch)
- turkey, thawed if purchased frozen: 1 piece (15 pound)
- oranges: 3 piece (sliced)
- lemons: 3 piece (sliced)
- onion: 0.5 cup (chopped)
- green bell pepper: 0.5 cup (chopped)
- fresh parsley: 0.25 cup (chopped)
- whole cloves: 1 Tbsp
- garlic powder: 0.25 cup
- cinnamon sticks: 2 piece (3 inch)
- paprika: 2 Tbsp
- olive oil: 0.25 cup
- ground black pepper: 3 Tbsp
Metric Conversion
Stages of cooking
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On the Tuesday morning before Thanksgiving, whisk together salt, orange juice, brown sugar, a cinnamon stick and water in a large nonreactive container with a cover, such as a large stainless steel stockpot. Stir until salt and sugar dissolve, about 5 minutes. Place the turkey into the brine, cover, and refrigerate overnight.
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The next day, remove turkey from the first marinade, shake off excess, and pat the bird dry. Discard the brine. Clean the stockpot or brining container.
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In the clean stockpot, make the marinade by stirring together together sliced oranges, sliced lemons, onion, green bell pepper, parsley, cloves, garlic powder, cinnamon sticks, paprika, olive oil, and pepper. Place the turkey into the stockpot and rub the marinade into the turkey. Cover and refrigerate overnight.
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On Thanksgiving Day, remove turkey from the marinade and shake off the excess. Discard the remaining marinade. Roast the turkey using your favorite method.
