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Recipe compliments of www.ITISAKEEPER.com
Citrus Turkey Brine
This easy citrus turkey brine is a foolproof way to make your holiday turkey juicy and packed with flavor. With fresh citrus, herbs, and a balance of salt and sweetness, it’s a simple step that guarantees delicious results every time—whether you're roasting, smoking, or grilling.
Equipment
- Container with lid
Ingredients
- 1 Whole turkey, 12-20 pounds
- 3 cups Apple juice
- 2 gallons Water
- 2 cups Brown sugar
- 1 ½ cups Kosher salt
- 4 Tablespoons Fresh rosemary
- 4 sprigs Fresh thyme
- 3 Tablespoons Black peppercorns
- 1 Tablespoon Dried sage
- 5 cloves Garlic, smashed
- 5 Bay leaves
- 3 Oranges, sliced
Instructions
- Add all ingredients to a large stock pot and bring to a boil.
- Remove from heat, cover and allow to cool completely. This step can be done the day before.
- Add the cleaned turkey to a stock pot and cover. Or, if using a brining bag, place the cleaned turkey in the brining bag and transfer the cooled brine to the bag. Seal bag and place in a container with sides.
- Refrigerate brined turkey for 16-24 hours.
- Remove turkey from the brine, and rinse well. Be sure to thoroughly rinse the turkey to remove any excess salt from the outside and the cavity.
- Pat turkey dry and prepare using your favorite recipe. We’ve linked to some our favorite recipes above.
- Discard used brine.
Christina's Notes
- Chill the Brine First: Never add warm brine to your turkey—it must be fully chilled.
- Use a Food-Safe Bag: Brining bags or clean coolers work best for full submersion.
- Time It Right: Stick to 12–24 hours for whole birds, 6–12 for breasts.
- Rinse & Dry: Always rinse and pat the turkey dry before cooking.