Description
This turkey brine recipe infuses your whole turkey with a perfect balance of savory, sweet, and citrusy flavors. Using a blend of kosher salt, brown sugar, fresh herbs, garlic, and citrus peels, this brine tenderizes the turkey and ensures juicy, flavorful meat. Designed for whole turkeys weighing 10-15 pounds, the brine is simmered to dissolve ingredients, cooled, diluted with water and ice, and then used to fully submerge the turkey for up to 24 hours before cooking.
Ingredients
Scale
Brine Base Ingredients
- 1 quart (4 cups) water
- ½ cup kosher salt
- ½ cup brown sugar
- 5–6 large garlic cloves, peeled
- 3–4 bay leaves
- 1 ½ tablespoons black peppercorns
- Peel and juice of 2 large oranges
- Peel and juice of 1 large lemon
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
Brine Dilution
- 12 cups cold water
- Ice as needed
Main Ingredient
- 10–15 lb whole turkey
Instructions
- Prepare Brine Base: In a large pot, combine 1 quart of water, kosher salt, brown sugar, garlic cloves, bay leaves, black peppercorns, orange peel and juice, lemon peel and juice, rosemary, and thyme. Bring the mixture to a simmer over medium heat, stirring frequently until the salt and sugar have fully dissolved, about 5 minutes. Remove the pot from the heat and let the brine cool completely.
- Dilute the Brine: Transfer the cooled brine into a large brining bag or food-safe container. Add 12 cups of cold water and ice to the brine to dilute it and cool it further. Stir well and ensure the brine temperature is completely cold before adding the turkey. If adding more water, remember to adjust salt accordingly by adding 1 tablespoon per 2 cups additional water.
- Submerge the Turkey: Place the whole turkey breast-side down into the brine, ensuring it is completely submerged. If necessary, add more water to cover the turkey and weigh it down with a plate or sealed bag of ice to keep it fully immersed in the brine.
- Refrigerate: Cover the container or seal the brining bag and refrigerate for 1 hour per pound of turkey, up to a maximum of 18–24 hours. For example, a 12-pound turkey should brine for approximately 12 hours. If refrigerator space is limited, place the container inside a cooler packed with ice to maintain a temperature below 40°F during the brining period.
- Remove and Dry: After brining, discard the brine and remove the turkey from the liquid. Rinse the turkey briefly with cool water to rinse off excess salt and aromatics. Pat the turkey completely dry with paper towels and place it on a rimmed baking sheet. For crisper skin, refrigerate the turkey uncovered for 1–2 hours before cooking.
- Cook the Turkey: Proceed to cook the turkey as desired. This brined turkey can be smoked or roasted in the oven according to your preferred method and recipe.
Notes
- Use kosher salt as it dissolves well and provides ideal seasoning without being too salty.
- Make sure the brine is completely cool before adding the turkey to prevent bacterial growth.
- If the brine does not fully cover the turkey, weigh it down to keep it submerged for even flavor absorption.
- Do not exceed 24 hours of brining to avoid overly salted meat texture.
- Patting the turkey dry well before cooking helps achieve crispy skin.
- You can cook the turkey by smoking or roasting, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (brining is not cooking)
- Category: Brining
- Method: No-Cook
- Cuisine: American
Keywords: turkey brine, brining whole turkey, Thanksgiving turkey brine, citrus herb brine, juicy turkey, turkey preparation
