In a large pot on medium or high heat, combine the salt, brown sugar, cinnamon, nutmeg and ground pepper with three quarts of water, stirring occasionally as it warms. When the mixture begins to boil, take it off the stove and allow it to fully cool. Once cooled, stir in beer.
Clean and truss your turkey as desired. Place the turkey in the oven bag and set it onto a roasting pan with high sides to prevent spilling. *Pour brine into the bag and top with 6 orange slices. Allow the turkey to sit in the brine in the fridge for 16-18 hours.
*Note: Hot liquid will begin to cook the meat prematurely. Brine must be fully cooled before pouring it into the oven bag.
Preheat oven as needed for the weight of your turkey. Before roasting, remove the turkey from the brine and thoroughly rinse and dry to prevent excess water from steaming. Save leftover brine for basting. Transfer turkey to a roasting pan and cook as needed. After one hour of cooking, squeeze 2 sliced oranges over the turkey and brush a layer of brine over the skin. Cook until the turkey has reached an internal temperature of 165 degrees Fahrenheit and desired crispiness of skin. Remove from oven and allow to cool for 10 minutes to absorb the extra juices. Slice and enjoy!
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