NEED MORE INFO? Scan the QR code to go to the online recipe.
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
- Large food-safe container with lid
Ingredients
- 1 whole turkey, 12- to 20-pound
- 3 cups apple juice
- 2 gallons water
- 2 cups packed brown sugar
- 1½ cups kosher salt
- 4 tablespoons chopped fresh rosemary
- 4 sprigs fresh thyme
- 3 tablespoons whole black peppercorns
- 1 tablespoon dried sage
- 5 garlic cloves, smashed
- 5 bay leaves
- 3 oranges, sliced
Instructions
- Combine the apple juice, water, brown sugar, kosher salt, rosemary, thyme, peppercorns, sage, garlic, bay leaves, and oranges in a large stockpot. Bring to a boil.
- Remove from the heat, cover, and allow the brine to cool completely. This step can be done one day ahead.
- Place the cleaned turkey in a large stockpot or food-safe brining bag. Pour the cooled brine over the turkey. If using a brining bag, seal it and place it inside a container with sides.
- Refrigerate the turkey in the brine for 16 to 24 hours.
- Remove the turkey from the brine and rinse it thoroughly, including the cavity, to remove excess salt.
- Pat the turkey completely dry with paper towels and prepare it using your favorite recipe.
- Discard the used brine.
Christina's Notes
Chill the brine completely before adding the turkey. Never add warm brine to raw poultry.
Use a food-safe brining bag or clean cooler to keep the turkey fully submerged.
Brine a whole turkey for 12 to 24 hours or a turkey breast for 6 to 12 hours.
Always rinse the turkey well and pat it dry before cooking.
If the turkey tends to float, place a dinner plate or another food-safe weight on top to keep it fully submerged during brining.
Do not reuse leftover brine after removing the turkey.
For the crispiest skin, refrigerate the rinsed and dried turkey uncovered for several hours before cooking, if your recipe and schedule allow.
Use a food-safe brining bag or clean cooler to keep the turkey fully submerged.
Brine a whole turkey for 12 to 24 hours or a turkey breast for 6 to 12 hours.
Always rinse the turkey well and pat it dry before cooking.
If the turkey tends to float, place a dinner plate or another food-safe weight on top to keep it fully submerged during brining.
Do not reuse leftover brine after removing the turkey.
For the crispiest skin, refrigerate the rinsed and dried turkey uncovered for several hours before cooking, if your recipe and schedule allow.