However I end up cooking my turkey, I like to place it in a citrus brine 24 hours before I cook it.
This is by far the safest ways to thaw a chicken, and it adds flavor all through the bird.
INGREDIENTS:
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium red onion, cut into wedges
3 cloves of garlic crushed
4 bay leaves
2 ounces fresh rosemarry rough choped
1 Tablespoon dried or fresh thyme
2 Tablespoons ground black pepper
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup honey
1,1/2 gallons water
DIRECTIONS:
Place all your ingredients into a large pot or even a clean bucket, and mix well.
Rinse turkry well inside and out.
Rub salt liberally onto the turkey inside and out.
Slowly place turkey untill submerged into brine.
Add more water if needed.
Leave the turkey overnight for better flavour, refridgerated.
Cook your bird any way you like.
