Dinner

Juicy and Flavorful Turkey Brine with Citrus and Herbs Recipe

ByHarry Bern November 7, 2025November 7, 2025

Introduction

Brining a turkey is a simple way to ensure juicy, flavorful meat for your holiday feast. This citrus and herb-infused turkey brine recipe combines classic spices with fresh aromatics to enhance your bird’s natural taste. Whether roasting or smoking, this brine will keep your turkey tender and delicious.

A raw whole turkey lies in a clear white container filled with a light yellow marinade. The turkey has pale skin covered with scattered black peppercorns, several small white garlic cloves, and green herbs like rosemary and bay leaves. Orange and yellow citrus peels rest on top and around the turkey. The scene is set on a white marbled surface, with the marinade spreading softly in the container, showing some bubbles and bits of herbs floating inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 gallon water (divided)
½ cup Kosher salt
½ cup brown sugar
5-6 large garlic cloves, peeled
3-4 bay leaves
1 ½ tablespoons black peppercorns
2 large oranges, peel and juice
1 large lemon, peel and juice
4 sprigs fresh thyme
4 sprigs fresh rosemary
10–15 lb whole turkey*

Instructions

Step 1: In a large pot, add 1 quart (4 cups) of water along with the salt, brown sugar, garlic, bay leaves, peppercorns, orange peel and juice, lemon peel and juice, rosemary, and thyme. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve, about 5 minutes. Remove from heat and let cool completely.
Step 2: Pour the cooled brine into a brining bag or large food-safe container. Add 12 cups of cold water and some ice. Stir well to combine and ensure the brine is fully chilled before adding the turkey.
Step 3: Place the turkey breast-side down in the brine, ensuring it is fully submerged. Add more water and 1 tablespoon additional salt per 2 cups of water if needed. Weigh the turkey down with a plate or sealed bag of ice to keep it submerged.
Step 4: Cover and refrigerate the turkey for 1 hour per pound (for example, 12 hours for a 12-pound turkey) up to a maximum of 18–24 hours. If fridge space is limited, keep the sealed brine in a cooler packed with ice, maintaining a temperature below 40°F.
Step 5: Remove the turkey from the brine and discard the liquid. Rinse the bird briefly under cool water to remove excess salt and aromatics. Pat the turkey completely dry with paper towels and place on a rimmed baking sheet. For crispier skin, refrigerate uncovered for 1–2 hours before cooking.
Step 6: Cook the turkey by smoking or roasting as desired. Your brined turkey is now ready for the oven or smoker!

Tips & Variations

Use fresh herbs whenever possible to enhance the brine’s aromatic flavor.
Adjust the sugar amount to taste if you prefer a less sweet brine.
For a spicier twist, add a few crushed red pepper flakes to the brine.
If you lack a brining bag, a large, clean cooler or food-safe bucket works well for submerging the turkey.

Storage

Store the brined turkey in the refrigerator while soaking, making sure it remains fully submerged and below 40°F. After removing from the brine, the turkey can be cooked immediately or refrigerated uncovered for a couple of hours for better skin texture. Leftover cooked turkey should be refrigerated in an airtight container and consumed within 3–4 days.

How to Serve

A whole raw turkey with pale, slightly bumpy skin lies in a clear rectangular container filled with a yellowish brine liquid. The turkey is placed on its back with the legs stretched out, and its surface is sprinkled with a few black peppercorns and several pieces of garlic. Bright orange and yellow citrus peels are scattered over the turkey along with dark green bay leaves and fresh green herb sprigs, adding texture and color contrast. The clear handles on each side of the container frame the bird, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I brine a turkey for too long?

Yes, brining for too long can cause the turkey to become overly salty and the texture to turn mushy. It’s best to brine for no more than 24 hours, with 1 hour per pound as a standard guideline.

Do I need to rinse the turkey after brining?

Rinsing the turkey briefly under cool water helps remove excess salt and aromatics from the surface, preventing over-seasoning. Just be sure to pat it dry thoroughly afterward to ensure crisp skin during cooking.