MJF Notes: 2019 did a 15.5# bird using 2 cups salt. Brined from noon to 8am next day. It was pretty salty. Next time reduce salt if brining that long again. Everything else was great. 2020 did a 13.5. Used 2 cups salt and total of 2 gallons water in the large stockpot.

This recipe is based on 1 gallon of water. For a 16 pound bird you will likely will need 3 gallons of water in the end and 3 times other ingredients.

Make ahead by first making a super concentrated brine using multiple of ingredients in only 1/2 gallon of water or enough to allow ingredients to blossom. The bitter pith in the citrus disappears with heating.

Simmer this concentrate on low for at least an hour and up to overnight on low. Strain, cool and refrigerate until needed. Or freeze if over a week. Youll add rest of water when ready to brine.

When ready to brine, place turkey and brine concentrate in large plastic bag in a container big enough for turkey. Add remaining (cold) water to cover. Squeeze out air and tie tightly. Put in fridge. Alternatively place in cooler, add ice around plastic bag so that the turkey maintains 40 degrees or less. Brine overnight.

This concentration is for a 12 to14 hour brine. If brining time is less, reduce water accordingly for a more concentrated brine. If brining time is more, reduce salt.