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We are blessed to live in South Louisiana for many reasons.  One of those reasons is fresh citrus!  Our climate is such that we can grow certain types of cold hardy citrus.  Some of the varieties are Meyer Lemon, Satsuma, Washington Navel and Kumquat.


Citric acid is a key component to adding flavor and making certain proteins tender when used in cooking.  A lot of recipes call for using the zest or outer peal of the fruit not just the juice.  Here is a recipe that uses citrus to enhance the flavors:

 Herb & Lemon Turkey Brine - from Kathy Williams


  • One 13-29 lb. Turkey
  • 2 2/3 cup Kosher Salt
  • 1 tbsp. Whole Pepper Corns
  • 4 Bay Leaves
  • 4 tbsp. Crushed Rosemary
  • 10 Cloves Crushed Garlic
  • 2 Gallons of Water
  • 8 lbs. Ice
  • 3 Sliced Lemons



Combine salt, pepper corn, bay leaves and crushed rosemary in water and bring to a boil.  Remove from heat and let steep 45 minutes.  Add ice and enough water to reach 2 gallons. Add sliced lemons.  Put turkey in large pot or large zip lock bag breast down.  Put in refrigerator or a cool place for 12-18 hours.  Remove from brine and pat dry .  Roast using your favorite method.