Juicy Two-Stage Thanksgiving Turkey Marinade

Two brines over two days give your holiday bird complex layers of flavor as well as added juiciness.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 814 Calories

Ingredients

• 1 cup brown sugar
• 1 cup orange juice
• 1 cup salt
• 2 tablespoons paprika
• 3 tablespoons ground black pepper
• 1 gallon water
• 1 tablespoon whole cloves
• 1 (3 inch) cinnamon stick
• 2 (3 inch) cinnamon sticks
• 1 (15 pound) turkey, thawed if purchased frozen
• 3 oranges, sliced
• 3 lemons, sliced
• 0.25 cup chopped fresh parsley
• 0.5 cup chopped onion
• 0.25 cup olive oil
• 0.5 cup chopped green bell pepper
• 0.25 cup garlic powder

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

On Thanksgiving Day, remove turkey from the marinade and shake off the excess. Discard the remaining marinade. Roast the turkey using your favorite method.