Description
This Turkey Brine Recipe is a flavorful and effective method to ensure a moist and tender turkey for your holiday feast. Infused with citrus, herbs, and spices, this brine helps the turkey retain moisture and enhances its natural flavors, resulting in a juicy, savory bird perfect for 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 Tbsp. black peppercorns
- 1 tsp. allspice berries (optional)
- 2 gallons water, divided
Turkey
- 1 (12- to 14-lb.) whole turkey, neck and giblets removed
Instructions
- Prepare the brine base: In a large pot over medium heat, combine the orange and lemon rounds, smashed garlic, fresh rosemary and sage sprigs, 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, stirring frequently until the salt and sugar dissolve. Reduce heat and let it simmer for about 5 minutes, stirring occasionally.
- Cool the brine: Remove the pot from heat and add the remaining 1 1/2 gallons (24 cups) of water to the brine. Stir to mix everything evenly and allow the brine to cool completely at room temperature, which takes about 1 hour to avoid cooking the turkey prematurely.
- Brine the turkey: Fully submerge the turkey in the cooled brine, ensuring it is entirely covered. If needed, make additional brine by dissolving 2 tablespoons of salt in 1 cup of water and add until the turkey is submerged. Refrigerate and let the turkey brine overnight or up to 24 hours for optimal moisture and flavor infusion.
- Prepare for cooking: When you are ready to cook, remove the turkey from the brine. Rinse thoroughly under cold water to remove excess salt and pat dry carefully with paper towels. The turkey is now ready to be roasted using your preferred recipe.
Notes
- Ensure the brine is completely cooled before submerging the turkey to prevent partial cooking.
- If the turkey is not fully submerged, additional brine can be made to top it off and ensure even seasoning.
- Brining for 12 to 24 hours yields the best moisture retention and flavor.
- After brining, rinse the turkey well to avoid overly salty meat.
- This brine works best for turkeys between 12 and 14 pounds.
