1 author: Dave Lieberman 2003
2 directions: 'Combine all the brine ingredients in a container or pot large enough
3 to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add
4 the turkey and refrigerate about 6 hours or overnight.
7 Preheat the oven to 350F.
10 Remove the turkey from the brine and transfer to a roasting pan with a rack. Stuff
11 the turkey with the lemon halves, bay leaves, and cinnamon sticks used in the
12 brine. Cook turkey for about 3½ hours, basting every 40 min. or so. If any part
13 of the turkey gets too brown towards the end of cooking, shield with pieces of
14 tin foil. When the turkey is done, juices should run clear from the breast and
15 the legs should pull away from the bird easily. Remove from the heat and let
16 rest for 15 – 20 min. before carving.'
24 name: Turkey, 12-15 lb.
78 name: Bay and Lemon Brined Turkey
82 yield_: 12-15 servings