Most of the ingredients are things you might have on hand, but if not, they aren't hard to find. And there is still time to do this before tomorrow. You only need to leave it in the brine an hour per pound (give or take), so unless your turkey is larger than 24 pounds, go for it!
Citrus Turkey Brine
1 onion, cut into thick slices
1 T. dried thyme
4 cloves garlic
4 bay leaves
1 cup salt or 1 1/2 cups coarse salt
1 gallon water
1 very large zip lock bag or similar item
Place 2 cups of water in a saucepan and bring to a low boil. Add salt and stir to dissolve. Cut the lemon and orange into 1/8 pieces. Squeeze juice into pot and add fruit pieces. Add onions and spices. Cool well before pouring brine solution into a brining bag and adding the turkey. Refrigerate and allow to soak 1 hour per pound. Be sure to rinse turkey VERY WELL and pat dry before roasting.
Turkey with Herbes de Provence and Citrus
Recipe from Giada De Laurentiis
1 turkey 14-15 lbs.
1 orange, cut in wedges
1 lemon, cut in wedges
1 oinion, cut in wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
2 T. unsalted butter
2 T. Herbs de Provence
1 T. olive oil
1 1/2 tsp. salt
1 1/2 tsp. pepper
1-2 T. flour or cornstarch
Roast at 350 degrees until meat thermometer reads 165 - 170 degrees. I follow Shelton's guide for roasting so I don't over cook the turkey and dry it out (something that many cooks tend to do)!
• You might want to turn the heat up for the first 20 minutes to help seal the juices even further, but don't forget to turn it back down for the remaining time.
• If using a roasting bag, place flour in roasting bag, then add the turkey by placing it upside down in the bag along with the remaining herb sprigs.
• For a larger turkey, adjust ingredients accordingly.
• Giada roasts her turkey a little bit differently and I've included her video so you can see how she does it.
Happy Turkey Preparation Day!