Description
This Juicy Turkey Brine recipe creates a flavorful and tender turkey by soaking it in a seasoned saltwater mixture infused with spices, herbs, and citrus zest. The brine adds moisture and enhances the turkey’s natural flavors, resulting in a juicy, well-seasoned bird perfect for roasting or holiday meals.
Ingredients
Scale
Brine Ingredients
- 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
- 1 gallon ice water
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 the zest of 2 oranges and 2 lemons. Bring the mixture to a gentle boil, stirring constantly until the salt and sugar are fully dissolved. Let it simmer for 5 minutes to infuse the flavors.
- Cool the Brine Quickly: Remove the stockpot from heat and add 1 gallon of ice water to the brine to rapidly cool it down. Make sure the brine is completely chilled before proceeding to the next step to avoid partially cooking the turkey.
- Submerge the Turkey: Place a thawed 12–16 lb turkey into a large brining bag or a food-safe container. Pour the cooled brine over the turkey, ensuring it is fully submerged in the liquid.
- Refrigerate and Brine: Seal the container or bag securely and refrigerate the turkey for 12 to 18 hours. Occasionally rotate or flip the turkey to ensure even brining throughout.
- Rinse and Dry Before Cooking: After brining, remove the turkey from the brine and rinse it thoroughly under cold running water to remove excess salt. Pat the turkey dry with paper towels before roasting or cooking according to your preferred method.
Notes
- Do not brine the turkey for longer than 18 hours to prevent overly salty meat.
- Ensure the brine is completely cold before placing the turkey in it to avoid bacterial growth.
- This brine is suitable for turkeys between 12 to 16 pounds; adjust quantities proportionally for larger birds.
- Always rinse the turkey after brining to remove surface salt and avoid an overly salty taste.
- Use kosher salt, not table salt, to get accurate salt levels in the brine.
