Description
This Juicy Turkey Brine recipe creates a flavorful and moist turkey by soaking it in a well-balanced brine solution of salt, sugar, aromatic spices, herbs, and citrus zest. Perfect for Thanksgiving or holiday meals, the brine enhances the turkey’s natural flavors and helps keep it tender and juicy during roasting.
Ingredients
Scale
Brine Mixture
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon whole allspice
- 4 bay leaves
- 5 garlic cloves, smashed
- 4 sprigs fresh rosemary
- Zest of 2 oranges
- Zest of 2 lemons
Cooling
- 1 gallon ice water
- 1 thawed 12–16 lb turkey
Instructions
- Prepare the Brine: In a large stockpot, combine 1 gallon cold water with kosher salt, brown sugar, black peppercorns, whole allspice, bay leaves, smashed garlic cloves, fresh rosemary sprigs, and citrus zest from oranges and lemons. Bring the mixture to a gentle boil, stirring frequently until the salt and sugar fully dissolve. Let it simmer for 5 minutes to infuse the flavors.
- Cool the Brine: Remove the stockpot from heat and add 1 gallon of ice water to rapidly cool the brine. Stir well to ensure the temperature drops quickly. It is essential that the brine is completely chilled before using to prevent bacterial growth.
- Submerge the Turkey: Place your thawed 12–16 pound turkey inside a large brining bag or a clean, food-safe container. Pour the fully cooled brine over the turkey, ensuring it is completely submerged for even flavor absorption.
- Refrigerate and Brine: Seal the container or bag tightly and refrigerate the turkey for 12 to 18 hours. Rotate the turkey occasionally during this time to ensure the brine evenly penetrates all parts of the bird.
- Rinse and Dry Before Roasting: After brining, remove the turkey from the brine and thoroughly rinse it under cold water to remove excess salt. Pat the turkey dry with paper towels. Your turkey is now ready to be roasted using your preferred method.
Notes
- Ensure the brine is fully cooled before adding the turkey to avoid partial cooking and bacterial growth.
- Use a non-reactive container such as food-grade plastic, stainless steel, or a large brining bag to avoid any off-flavors.
- Adjust the brining time slightly based on the size of the turkey; larger birds may require closer to 18 hours, smaller birds less.
- Pat dry thoroughly before roasting to achieve a crispy skin.
- You can add other aromatics such as thyme, sage, or onions to customize the flavor to your liking.
