Turkey Brine Recipe
This bright citrus and herb-infused turkey brine recipe guarantees a tender and juicy bird every time. It'll easily become your holiday go-to!
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Ingredients
For a 12-16 lb turkey (see notes for brining a turkey breast).
- 2 gallons water (or 1 gallon of water and 1 gallon of apple cider)
- 2 cups coarse kosher salt or coarse sea salt
- 1 cup brown sugar
- 8 cloves of garlic, smashed
- 2 oranges, juiced and halved
- 2 lemons, juiced and halved
- 4 TBSP peppercorns
- 4 bay leaves
- Handful of fresh herbs like rosemary, thyme, sage, and parsley.
Instructions
- Transfer the cider or water to a small saucepan; add the salt and sugar. Bring it to a boil and lower to a simmer. Let it go, stirring occasionally, until the salt and sugar have dissolved. When done, set it aside and let the liquid cool completely. (You can speed this up by adding ice.)
- Once the brine has cooled, transfer it to your brining container and add the smashed garlic cloves, herbs, and peppercorns. Then squeeze the juice from the oranges and lemons into the pot (don't worry about the pits), and place the squeezed orange and lemon into the pot as well.
- Slowly and carefully submerge the turkey into the brine (careful, the liquid level will rise).
- Cover (optional), and refrigerate for at least 12 hours, but no longer than 18 hours (this time is based on a 12-16 lb turkey. Use the hour per pound rule.)
- When the bird is finished brining, carefully transfer the turkey from the brine to a large platter or cooking vessel. Rinse it under cold water and pat it dry with paper towels. Season it as you wish, but keep in mind that the turkey is pretty salty now, so go lightly.
Notes
If brining a turkey breast, which tends to be between 3-5 lbs, you can pretty much just cut this recipe in half. Just be sure to brine it for only one hour per pound.