INGREDIENTS

1 12 -14 Pound Turkey

1 Lemon

1 Orange

12 Leaves of Sage Cut

1/4 Cup Organic Honey

4 Cloves Garlic Peeled & Smashed

1 Tablespoon Black Peppercorns

2 Bay Leaves

1 Cup Kosher Salt

1 Gallon Blume Citrus Vanilla (8 Bottles)

* Be creative with your choice of herbs and spices. Some options may include any addition or combinations of: Thyme, Rosemary, Tarragon, Juniper Berries, Cinnamon, Star Anise, Coriander or Fennel Seeds.

*Adjust Quantity of Brine to Size of Turkey- approximately 9 ounces of brine per pound of bird.

DIRECTIONS

1. Combines All ingredients in a large pot and bring to a boil.

2. Boil stirring until all salt has dissolved. About 1 minute. Remove from heat and allow to cool.

3. Place your Turkey into a large container or plastic bag and pour the brine over turkey. Let brine from 24 hours.

4. Remove Turkey from brine, rinse under cold water and pat dry. Cook Turkey at 325 degrees until done. Food Safe temperature for turkey is 165 degrees. Keep in mind that letting your turkey rest after removing from over can bring temp to 165 degrees.

5. Place on your favorite Holiday platter, Garnish with citrus, fruits and herbs. Enjoy!