Thanksgiving starts and ends with the turkey, so why not give this year’s bird something to brag about? Swap the usual saltwater soak for a sweet-tea brine, and let rosemary, garlic, lemon, and onion steep right alongside it. That trade pays off in a deep golden color and a rounded, herbal sweetness that works all the way through, long before the turkey ever sees the oven. All you need is a container roomy enough to hold the bird and the brine, one that still fits in your refrigerator overnight.
Milo’s Famous Sweet Tea is what makes this brine come together fast, no steeping bags or standing around required. It’s brewed fresh daily from real tea leaves, with nothing added beyond water and cane sugar, and it marries with the rosemary, garlic, lemon, and onion for a sweetness that reaches all the way to the bone. This turkey comes out with flavor and color in every single slice.
In a large stockpot, combine the Milo’s Famous Sweet Tea and kosher salt. Heat just to boiling, stirring frequently until the salt dissolves. Add the onion, lemon, garlic, and rosemary. Remove from heat and let the brine cool to room temperature.
Pour the cooled brine into a clean 5-gallon bucket and stir in the ice.
Wash and dry the turkey, making sure the innards are removed. Place the turkey cavity side up in the brine and make sure the cavity fills completely. Cover the bucket and refrigerate overnight.
Remove the turkey from the brine, draining off the excess, and pat it dry. Discard the remaining brine.
Cook the turkey as desired and reserve the drippings for gravy.
Find it online: https://www.miocoalition.com/recipes/sweet-tea-turkey-brine/