Lemon Verbena Brined Turkey

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Makes 20 1-lb. servings

Roast Turkey

1 lbs. sea salt
2 cups sugar
1 bunch parsley
3 fresh bay leaves
1 oz. fresh lemon verbena leaves
2 medium onions, peeled and sliced
2 garlic heads, halved horizontally
6 Meyer lemons
2 gals. water
1 20-lb. Diestel Natural Turkey

  1. Pulse salt, sugar, parsley, bay leaves, and lemon verbena together in food processor.
  2. Add seasoning mixture and remaining ingredients-except turkey-to large stockpot. Bring to a boil and remove from heat. Cool to room temperature, and chill in refrigerator overnight.
  3. Remove neck and giblets, and wash turkey inside and out with cold water, pat turkey dry. Place turkey together with brine in container large enough to hold both. Weigh turkey down with heavy plate or two to fully submerge. Brine in refrigerator for 48 hours.
  4. Separate turkey from brine. Discard brine. Pat turkey dry, return to refrigerator uncovered, and allow to dry overnight. Roast turkey as desired.

per serving: 423 cal; 69g pro; 14g total fat (4g sat fat); 1g carb; 257mg chol; 450mg sod; 0g fiber; 1g sugars

From article: Talking Turkey



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