1 Florida Osceola turkey
3 Florida oranges, halved
1 cup Florida honey
2 cups Florida orange juice
2 lemons, halved
2 limes, halved
1-2 gallons warm water
4 cups ice
1 ½ cups sea salt
Fresh herbs (such as sage, rosemary, and thyme)
2 dried bay leaves
1 stick unsalted butter, room temperature
Sea salt and fresh ground pepper, to taste
In a large container or cooler, prepare brine by combining warm water, orange juice, 1 ½ cups sea salt, honey, bay leaves and fresh citrus. Whisk until the honey and salt are dissolved and add ice to cool the mixture. Place the turkey in the brine for 12-24 hours. Keep cool by storing in the refrigerator, or if using a cooler continually add ice to keep cold. To cook, remove the turkey and dry the skin thoroughly. Discard used brine.
Preheat oven to 350 degrees . Using your hands or a barbeque brush, cover turkey with softened butter. Generously season the outside and inside of the bird with salt and pepper. Place fresh herbs inside turkey and tie legs together with butcher’s twine (this will ensure turkey cooks even). Roast for 2 ½-3 hours, basting every 30 minutes, or until a digital food thermometer reads 160 degrees. Remove from oven and allow to rest for at least 20 minutes before carving.
“Fresh” tip: Brines are versatile! Experiment by using different combinations of herbs and spices. Brines can be used with poultry and pork products to enhance flavor.
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