Description
This flavorful turkey brine recipe uses citrus, herbs, and spices to infuse your turkey with moisture and taste, ensuring a juicy and delicious centerpiece for your Thanksgiving or holiday meal. The aromatic combination of orange, lemon, rosemary, sage, and bay leaves combined with kosher salt and brown sugar creates the perfect balance of savory and sweet in the brine solution that tenderizes and seasons the bird evenly.
Ingredients
Units
Scale
Brine Ingredients
- 1 orange, cut into rounds
- 1 lemon, cut into rounds
- 6 cloves garlic, smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage
- 4 dried bay leaves
- 1 cup kosher salt
- 1/2 cup (110 g) packed light brown sugar
- 1 tbsp black peppercorns
- 1 tsp allspice berries (optional)
- 2 gallons water, divided
- 1 (12- to 14-lb) whole turkey, neck and giblets removed
Instructions
- Make the Brine: In a large pot over medium heat, combine the orange, lemon, garlic, rosemary, sage, bay leaves, kosher salt, brown sugar, black peppercorns, allspice berries if using, and 1/2 gallon (8 cups) of water. Bring the mixture to a boil while stirring frequently to dissolve the salt and sugar.
- Simmer and Cool: Lower the heat to medium and allow the brine to simmer for about 5 minutes, stirring occasionally. Remove from heat and add the remaining 1 1/2 gallons (24 cups) of water. Stir the brine to combine all ingredients well, then let it cool completely, about 1 hour, to prevent partially cooking the turkey when submerged.
- Brine the Turkey: Submerge the turkey fully in the cooled brine solution inside a large container or pot. If the turkey is not fully covered, prepare more brine by dissolving 2 tablespoons of kosher salt in 1 cup of water and add as needed. Refrigerate and brine the turkey for at least overnight and up to 24 hours for optimal flavor and moisture.
- Prepare for Roasting: When ready to cook, remove the turkey from the brine, thoroughly rinse it under cold water to remove excess salt, and pat dry completely with paper towels. The turkey is now ready to be roasted according to your preferred recipe.
Notes
- Brining your turkey is essential for a juicy, flavorful bird, making it well worth the time.
- This brine recipe features fall herbs and two types of citrus that add bright, aromatic depth to the turkey meat.
- Make sure the brine is completely cooled before adding the turkey to avoid partially cooking the bird in warm liquid.
- Always rinse and dry the turkey thoroughly before roasting to remove excess salt and ensure optimal browning.
Nutrition
- Serving Size: 1 serving (approximate, based on 12-14 lb turkey portion)
- Calories: 545
- Sugar: 85 g
- Sodium: 18463 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 107 g
- Fiber: 24 g
- Protein: 8 g
- Cholesterol: 0 mg
