A flavorful citrus and herb brine to elevate your turkey to the next level.
Thaw the turkey in the refrigerator for three days.
Ensure the turkey is placed in a tray to catch any drips while thawing.
Remove the neck and giblets from the turkey's cavity.
Save the neck and giblets for making stock or gravy.
Place the turkey in a large cooking bag or container.
Ensure the container is large enough to fully submerge the turkey in the brine.
Combine lime juice, grapefruit juice, soy sauce, cider vinegar, olive oil, ground cumin, chopped cilantro, and black pepper in a bowl to make the marinade.
Whisk the ingredients together to ensure they are well combined.
Pour the marinade over the turkey, ensuring it is fully coated.
Massage the marinade into the turkey for even flavor distribution.
Seal the bag or cover the container and refrigerate for at least 24 hours.
Turn the turkey occasionally to ensure even marination.
Preheat the oven to 500°F.
Ensure the oven rack is positioned in the center for even cooking.
Remove the turkey from the marinade and place it on a rack in a roasting pan.
Let the turkey sit at room temperature for 30 minutes before roasting.
Fill the turkey cavity with lime halves, orange halves, onion quarters, and thyme sprigs.
This adds additional flavor to the turkey during roasting.
Place the turkey in the oven and roast at 500°F for 30 minutes to caramelize the exterior.
Keep an eye on the turkey to prevent over-browning.
Reduce the oven temperature to 300°F and continue roasting for 3 hours or until the internal temperature reaches 160°F.
Use a meat thermometer to check the internal temperature for accuracy.
Remove the turkey from the oven and cover with foil. Let it rest for 20 minutes before carving.
Resting allows the juices to redistribute, making the meat more tender.
Carve the turkey into slices and serve with the reserved marinade drizzled on top.
Garnish with fresh herbs for a beautiful presentation.
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