Fresh Osceola Turkey with Citrus Brine

Florida’s abundant wild turkey populations can provide the ultimate locally-sourced, organic meal when knowledge, skill and good fortune come together for a successful hunt. Fresh From Florida chefs have developed several mouth-watering wild turkey recipes and ways to serve leftovers using a variety of Fresh from Florida products.

Fresh Osceola Turkey with Citrus Brine

Ingredients:
1 Florida Osceola turkey
3 Florida oranges, halved
1 cup Florida honey
2 cups Florida orange juice
2 lemons, halved
2 limes, halved
1-2 gallons warm water
4 cups ice
1 ½ cups sea salt
Fresh herbs (such as sage, rosemary, and thyme)
2 dried bay leaves
1 stick unsalted butter, room temperature
Butchers twine
Sea salt and fresh ground pepper, to taste


Preparation:

Brine
In a large container or cooler, prepare brine by combining warm water, orange juice, 1 ½ cups sea salt, honey, bay leaves and fresh citrus. Whisk until the honey and salt are dissolved and add ice to cool the mixture. Place the turkey in the brine for 12-24 hours. Keep cool by storing in the refrigerator, or if using a cooler continually add ice to keep cold. To cook, remove the turkey and dry the skin thoroughly. Discard used brine.

Osceola Turkey
Preheat oven to 350 degrees. Using your hands or a barbeque brush, cover turkey with softened butter. Generously season the outside and inside of the bird with salt and pepper. Place fresh herbs inside turkey and tie legs together with butcher’s twine (this will ensure turkey cooks even). Roast for 2 ½-3 hours, basting every 30 minutes, or until a digital food thermometer reads 160 degrees. Remove from oven and allow to rest for at least 20 minutes before carving.

“Fresh” tip: Brines are versatile! Experiment by using different combinations of herbs and spices. Brines can be used with poultry and pork products to enhance flavor.

Recipe and video courtesy of Fresh From Florida in partnership with the FWC.

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