Ingredients
You will need a container large enough to marinade a 12 to 14 pound turkey.
I personally use two garbage bags one inside the other. Twenty four hours
before cooking, place the cleaned turkey in the bag with these ingredients:
1 Cup fresh Lemon Juice
3/4 Cup fresh Orange Juice
1 Cup Kosher Salt
1 Cup Brown Sugar
1 Cup chopped Onions
2 Oranges, squeezed lightly and halved
3 Cinnamon Sticks
2 Tablespoons Whole Cloves (crushed)
2 Tablespoons Whole Allspice Berries (crushed)
1 Gal. of sparkling water
Preparation
Add the sparkling water to the above ingredients and shake to mix well. Add the turkey and twist bag tighly to keep from leaking. I sit mine in a roaster pan. Refrigerate. Turn four times during the twenty-four hours. When time to cook, take turkey from bag and pat dry. Prepare stuffing (Recipe following). I still stuff my turkey’s however your choice is fine. I rub with salt free organic butter and a sprinkling of freshly ground Alleppo Pepper. (You can Salt with freshly ground sea salt if you choose.) I loosen the skin on the breast and fill the area with butter. Roast as usual. Between 3 and 4 hours with the oven at 325 degrees. The last 30 minutes before turkey is done I baste the top and sides of the turkey with Pomegranate Syrup (liberally). To serve I sprinkle fresh Pomegranate seeds over the turkey right before serving and garnish with parsley.
