Description

This flavorful turkey brine recipe enhances the juiciness and taste of a whole turkey by soaking it in a savory mixture of citrus, herbs, spices, salt, and sugar. Perfect for preparing a tender, flavorful turkey for roasting, this brine infuses the meat with moisture and delicious seasoning, making your holiday or special occasion turkey incredibly succulent and aromatic.

Ingredients

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

Turkey

1 (12- to 14-lb) whole turkey, neck and giblets removed

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Instructions

Prepare the brine: In a large pot over medium heat, combine the orange and lemon rounds, smashed garlic, rosemary, sage, dried bay leaves, kosher salt, light brown sugar, black peppercorns, and allspice berries if using, along with 1/2 gallon (8 cups) of water. Bring the mixture to a boil while stirring frequently to ensure the salt and sugar dissolve. Then reduce the heat to medium and let it simmer, stirring occasionally, for about 5 minutes until fully dissolved.
Cool the brine: Remove the pot from heat and add the remaining 1 1/2 gallons (24 cups) of cold water to the brine mixture. Stir well to combine and allow the brine to cool completely at room temperature, about 1 hour, ensuring it’s safe for submerging the turkey.
Brine the turkey: Place the whole turkey, with neck and giblets removed, into a large container or brining bag and fully submerge it in the cooled brine solution. If needed, prepare more brine by dissolving 2 tablespoons of salt in 1 cup of water to cover the turkey completely. Refrigerate and brine the turkey for at least overnight and up to 24 hours to allow maximum flavor infusion.
Prepare for roasting: When ready to cook, remove the turkey from the brine. Thoroughly rinse the turkey under cold water to remove excess salt and seasonings. Pat the turkey dry completely with paper towels to prepare it for roasting or your preferred cooking method.

Notes

Make sure the brine is completely cooled before adding the turkey to prevent bacterial growth.
If your container isn’t large enough to hold the turkey and all brine, prepare additional brine with 2 Tbsp salt per cup water as needed.
Brining time can vary; do not brine for more than 24 hours to avoid overly salty meat.
After brining, thoroughly rinse and dry the turkey to ensure balanced seasoning.
Use kosher salt as it dissolves better and is less salty by volume than table salt.
This brine works great for turkeys between 12 and 14 pounds; adjust quantities proportionally for larger birds.

Nutrition

Serving Size: 1 slice (approx. 4 oz cooked turkey meat)
Calories: 165
Sugar: 1 g
Sodium: 500 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 24 g
Cholesterol: 70 mg