author: Dave Lieberman 2003
directions: 'Combine all the brine ingredients in a container or pot large enough
  to hold the turkey.  Make sure all the sugar and salt have been fully dissolved.  Add
  the turkey and refrigerate about 6 hours or overnight.


  Preheat the oven to 350F.


  Remove the turkey from the brine and transfer to a roasting pan with a rack.  Stuff
  the turkey with the lemon halves, bay leaves, and cinnamon sticks used in the
  brine.  Cook turkey for about 3½ hours, basting every 40 min. or so.  If any part
  of the turkey gets too brown towards the end of cooking, shield with pieces of
  tin foil.  When the turkey is done, juices should run clear from the breast and
  the legs should pull away from the bird easily.  Remove from the heat and let
  rest for 15 – 20 min. before carving.'
ingredient_blocks:
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: null
      value: '1'
    name: Turkey, 12-15 lb.
    note: null
  name: null
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: Gal.
      value: '2'
    name: Water
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '1'
    name: Sugar
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '1'
    name: kosher salt
    note: null
  - amount:
      alternatives: []
      range_: null
      units: Lemons,
      value: '2'
    name: sliced in half
    note: null
  - amount:
      alternatives: []
      range_: null
      units: Bay
      value: '4'
    name: Leaves
    note: null
  - amount:
      alternatives: []
      range_: null
      units: Cinnamon
      value: '3'
    name: Sticks
    note: null
  - amount:
      alternatives: []
      range_: null
      units: Handful
      value: Small
    name: of Cloves
    note: null
  name: For the Brine
name: Bay and Lemon Brined Turkey
source: null
tags: null
url: null
yield_: 12-15 servings