Succulent Two-Step Thanksgiving Turkey Marinade

Ingredients List

Brine Recipe (for Tuesday morning)

• 1 cup salt

• 1 cup orange juice

• 1 cup brown sugar

• 1 gallon water

• 1 (3 inch) cinnamon stick

• 1 (15 pound) turkey, thawed if purchased frozen

Marinade Recipe (for Wednesday morning)

• 3 oranges, sliced

• 3 lemons, sliced

• ½ cup chopped onion

• ½ cup chopped green bell pepper

• ¼ cup chopped fresh parsley

• 1 tablespoon whole cloves

• ¼ cup garlic powder

• 2 (3 inch) cinnamon sticks

• 2 tablespoons paprika

• ¼ cup olive oil

• 3 tablespoons ground black pepper

Instructions

1. On the Tuesday morning before Thanksgiving, combine salt, orange juice, brown sugar, a cinnamon stick, and water in a large, nonreactive container like a stainless steel stockpot. Stir until the salt and sugar dissolve, about 5 minutes. Submerge the turkey in the brine, cover the container, and refrigerate overnight.

2. The following day, remove the turkey from the brine, discard any excess liquid, and pat the bird dry. Discard the brine. Clean the stockpot or brining container.

3. In the clean stockpot, prepare the marinade by combining sliced oranges, lemons, onion, green bell pepper, parsley, cloves, garlic powder, cinnamon sticks, paprika, olive oil, and pepper. Place the turkey into the marinade, rubbing it into the bird. Cover and refrigerate overnight.

4. On Thanksgiving Day, remove the turkey from the marinade, shaking off any excess, and discard the leftover marinade. Roast the turkey using your preferred method.

Note from the Editor:

If the brine doesn’t fully cover the turkey, prepare more. Avoid diluting the brine with water, as it will weaken the flavor.

Always use a food-safe, nonreactive container for brining, such as a stainless steel or enamel stockpot, a brining bag, or a food-grade plastic bucket. Never use regular trash bags, plastic trash cans, or non-food-safe metal containers.

Nutritional Information (per serving)