Description
This flavorful turkey brine recipe enhances the juiciness and taste of your Thanksgiving turkey by infusing it with aromatic herbs, citrus, and spices. The brine uses a balanced mix of kosher salt, brown sugar, fresh rosemary, sage, and both orange and lemon slices to tenderize and add a subtle zesty flavor, resulting in a perfectly moist and savory turkey after roasting.
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
Turkey
- 1 (12- to 14-lb) whole turkey, neck and giblets removed
Instructions
- Prepare the brine: In a large pot over medium heat, combine orange rounds, lemon rounds, smashed garlic, fresh rosemary, fresh sage, dried bay leaves, kosher salt, light 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 to infuse flavors: Reduce the heat to medium and let the brine simmer, stirring occasionally, until the salt and sugar are completely dissolved, about 5 minutes. Then remove from heat.
- Cool the brine: Add the remaining 1 1/2 gallons (24 cups) of cold water to the brine to dilute it. Stir well to combine and allow the brine to cool completely, about 1 hour, to avoid cooking the turkey when submerged.
- Brine the turkey: Submerge the whole turkey completely in the cooled brine. If the turkey is not fully covered, prepare additional brine by dissolving 2 tablespoons kosher salt in 1 cup water and add as needed. Refrigerate and brine the turkey for at least overnight and up to 24 hours to ensure maximum flavor absorption and moisture retention.
- Prepare for roasting: When ready to cook, remove the turkey from the brine and thoroughly rinse it under cold water to remove excess salt and herbs. Pat the turkey dry with paper towels to ensure crispy skin when roasting.
Notes
- For the juiciest, most flavorful Thanksgiving turkey, do not skip the brining step as it tenderizes the meat and enhances the flavor.
- The inclusion of both orange and lemon adds a subtle citrus brightness that complements the savory herbs.
- If you need more brine liquid to cover your turkey, make additional brine using the simple ratio of 2 tablespoons kosher salt per 1 cup water.
- Ensure the brine is completely cooled before adding the turkey to prevent any food safety risks.
Nutrition
- Serving Size: 1 brined turkey (12-14 lbs)
- 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
