Cuban brine

• 1 cup Sour Orange Juice or 1/2 cup orange juice and 1/2 cup lime juice
• 1 1/2 limes sliced
• 1 orange sliced
• 4 clove garlic unpeeled and smashed
• 1 onion quartered
• 4 bay leaves
• 1 tbsp dried mexican oregano
• 1 cup salt
• 1 tbsp ground black pepper
• 1 1/2 gallon to 2 gallons of water to fill a stock pot 3 quarters full

1. In a large stock pot add all ingredients with water and bring to a boil.
2. Set aside and allow to cool to room temp.
3. Add ice if needed
4. Wash turkey, remove giblets, and place it breast side down in a larger stock pot.
5. Pour the brine over the bird, and inside the cavity.
6. Fill with cold water to the top make sure entire bird is submerged.
7. Cover and and place in fridge for upto two days
8. When ready, remove the bird, rinse it with water and discard the brine.
9. Season your turkey and marinate in fridge over night

orange juice, orange, clove garlic, onion, bay leaves, oregano, salt, ground black pepper, gallon

Taken from cookpad.com/us/recipes/356476-cuban-brine (may not work)