Christmas Turkey - Episode I - Brine (Recipe)

After this turkey was cooked, it turned out to be very well seasoned till the deepest meat inside. Here's how you go for this:

Ingredients:
- 1 cup table salt
- 1/4 cup sugar
- 1 lemon
- 1 orange
- 1 medium onion
- 3 cloves garlic
- 4 bay leaves (wara2 lawra)
- 1 tbsp dried thyme (za3tar)
- 1 tbsp ground black pepper
- 6 litres of cold water

Recipe:
- In a large bucket (more than 10 litres big), combine the salt and the dry ingredients with the water first, and stir well until the salt is completely dissolved.
- Now, juice the lemon and the orange on the water, and then cut the remaining into wedges, then add them to the water.
- Cut the onion into wedges and add all the remaining ingredients to the water.
- Stir well.
- Put your turkey inside, breast side down, and cover the bucket.
- Put the bucket in the fridge for 8 to 24 hours.

NOTE:
- Leaving the turkey for more than 24 hours will result in a little oversalted turkey, do that only if you like your food salty.
- Remember to wash your turkey well before putting it into the brine.
- Remember to wash your turkey well after removing it from the brine.