Description
This flavorful turkey brine infuses your bird with citrus, herbs, and spices for the juiciest, most aromatic Thanksgiving turkey. Featuring fresh rosemary, sage, garlic, and bright notes of orange and lemon, this brine tenderizes the meat and enhances its natural flavors. Perfect for overnight soaking, it ensures a moist and delicious roast every time.
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 tablespoon black peppercorns
- 1 teaspoon allspice berries (optional)
- 2 gallons water, divided
- 1 (12- to 14-lb.) whole turkey, neck and giblets removed
Instructions
- Prepare the Brine: In a large pot over medium heat, combine 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, stirring frequently to help dissolve the salt and sugar. Once boiling, reduce heat to medium and let it simmer, stirring occasionally, until the salt and sugar have fully dissolved, about 5 minutes. Remove the pot from heat.
- Cool the Brine: Add the remaining 1 1/2 gallons (24 cups) of cold water to the pot and stir well to combine. Allow the brine to cool completely at room temperature, approximately 1 hour, before using it to ensure safe soaking of the turkey.
- Brine the Turkey: Submerge the whole turkey completely in the cooled brine solution. If necessary, add additional brine made by dissolving 2 tablespoons salt per 1 cup water to cover the bird fully. Refrigerate and brine the turkey for at least overnight and up to 24 hours for maximum flavor and juiciness.
- Prepare to Roast: When ready to cook, remove the turkey from the brine. Thoroughly rinse it under cold water to remove excess salt. Pat the bird dry with paper towels before proceeding with your preferred roasting method.
Notes
- Do not skip the brine if you want the juiciest, most flavorful Thanksgiving turkey.
- This brine uses fresh fall herbs and two types of citrus for bright, savory flavor.
- If you need more brine to fully cover your turkey, dissolve 2 tablespoons kosher salt per cup of water to make additional brine.
- Be sure to cool the brine completely before submerging the turkey to prevent bacterial growth.
- Rinse the turkey well after brining to avoid overly salty meat.
Nutrition
- Serving Size: 1 brined turkey (12-14 pounds)
- 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
