If you want to take your Thanksgiving turkey to a whole new level, brine it first with this simple Fresh Herb Citrus Turkey Brine recipe! This simple step uses a medley of citrus flavors and fresh herbs to transform your turkey into a tender, juicy masterpiece for your Thanksgiving table.
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This citrus brine for turkey can be used on any turkey recipe, even Smoked Turkey Thighs and Smoked Whole Chicken on Pellet Grill!
🦃 Why brine a turkey?
- A brine infuses turkey with moisture and flavor.
- A well-brined turkey is always tender and juicy.
- It has another layer of flavor that extends deep into the meat.
🧂 Ways to brine a turkey
When it comes to brining a turkey, there are a few methods:
Wet brine: This is the method for this recipe, where you submerge the turkey in a brining solution to infuse the turkey with moisture and flavor.
Dry brining: To do a dry brine, a mixture of salt, sugar, and seasonings are rubbed directly onto the turkey skin. The turkey can then rest in the refrigerator. I recommend using my Best Turkey Rub For Smoking or Best Dry Rub For Smoked Chicken.
Buttermilk brine: Combining buttermilk with salt and seasonings creates a brine that tenderizes the meat, thanks to buttermilk's natural acidity.
🍊 Brine ingredients
This brine brings together the brightness of citrus and the earthiness of fresh herbs, creating a delicious, flavorful turkey.
- Fresh citrus - Use a whole orange, lemon, and lime. Use all three of just one or any citrus fruit.
- Kosher salt.
- Brown sugar.
- Garlic cloves - use fresh cloves, not garlic powder.
- Aromatics. I used fresh rosemary and fresh thyme.
- Whole black peppercorns.
- Bay leaves.
See the printable recipe card below for the full list of ingredients and quantities.
🥣 How to make the best citrus turkey brine
This is a step-by-step overview. See the detailed instructions in the recipe card below.
Step 1: Prepare the turkey for brining by thawing it, removing the giblets and neck from inside the cavity of the turkey, and rinsing it inside and out.
Step 2. Combine water, kosher salt, brown sugar, whole peppercorns, and garlic cloves in a large pot. Bring the mixture to a simmer over medium heat to dissolve the salt and sugar.
Step 3. Squeeze in the orange juice, lemon juice, and lime juice. Add the peels and bay leaves. Allow the brine to cool entirely. Add ice cubes to speed up the cooling process if you like.
Step 4. Once the brine is cooled completely, place the turkey in a large pot or bin, and pour the brine over top.
Step 5. Add the remaining cold water to ensure the top of the turkey is fully submerged in the cooled brine. Set the turkey in the refrigerator to brine for 12-24 hours, depending on the size of your turkey.
Step 6. Once brined, rinse the turkey under cold water to remove excess salt. Dry turkey with paper towels. Discard the used brine solution.
Expert Tip: Ensure the cooled brine mixture has reached a safe, chilled temperature below 40°F before adding the turkey. Use a meat thermometer to check the temperature of the water.
🍯 Juicy turkey brine ingredient variations
- Instead of brown sugar, sweeten the brine with honey or maple syrup.
- Add different herbs. Sage, parsley, and dill would be good options.
- Some spices that you can include are juniper berries, cinnamon sticks, star anise, and mustard seeds.
- Add additional ingredients like chili flakes or fresh ginger for a spicier flavor.
💭 Expert Tips
- Choose the right turkey. You want to pick an unbrined one that will fit in your refrigerator for brining.
- Organize your fridge so your turkey will fit.
- Aim for 1 hour of brining per pound of turkey.
- Only use kosher salt, not table salt; otherwise, you will have too much salt on your turkey.
- If you use a brining bag, lay it inside a roasting pan in case of leaks.
🍽 Equipment
- A large stock pot for preparing the brine.
- A large food-safe container, pot, or large brining bag for the turkey.
🧾 Recipe FAQs
I do not recommend brining a frozen turkey as the brine will not penetrate the meat and could potentially have food safety risks.
I do not recommend brining and thawing a turkey at the same time. I recommend you defrost the turkey first, either by thawing it in the refrigerator (24 hours for every 4-5 pounds) or using the cold water method (30 minutes per pound, changing water every 30 minutes). Once thawed, proceed with the brining process.
If your butterball is preseasoned, I do not recommend brining it as the turkey will be too salty. You can brine it using the above recipe if it is not preseasoned.
Do not reuse brine that has been in contact with raw turkey. Always discard brine and make a fresh batch for each turkey.
🦃 Related recipes
Looking for turkey recipes? You can use this brine on any of them:
🥧 More holiday recipes for Thanksgiving dinner
These are my favorite dishes to serve with my Thanksgiving turkey:
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- Jeri
Recipe
Fresh Herb Citrus Brine For Turkey
Equipment
- Large pot
- Large container to hold the turkey (a brining bag, food-safe bucket, or large pot).
Ingredients
- 10 cups cold water
- 1 cup kosher salt
- ½ cup brown sugar
- 1 tablespoon whole black peppercorns
- 3 bay leaves
- 6 whole garlic cloves peeled
- 1 orange
- 1 lemon
- 1 lime
- a sprig of fresh thyme and rosemary
- 20 cups cold water
- turkey
Instructions
- Prepare your turkey for brining by thawing it, removing the giblets and neck, and rinsing it inside and out.
- In a large pot, combine 10 cups of cold water, kosher salt, brown sugar, black peppercorns, and whole garlic cloves in a large pot. Stir well.1 cup kosher salt, ½ cup brown sugar, 1 tablespoon whole black peppercorns, 6 whole garlic cloves, 10 cups cold water
- Simmer the pot over medium heat until the sugar and salt completely dissolve.
- Carefully peel the orange, lemon, and lime, trying not to include too much of the white pith. Add the peels to the pot, along with the bay leaves, fresh thyme, and fresh rosemary.3 bay leaves, 1 orange, 1 lemon, 1 lime, a sprig of fresh thyme and rosemary
- Squeeze the juice from the orange, lemon, and lime into the pot. Cool the brine completely. Add ice cubes to speed up the cooling process. Do not add the turkey until the water cools to below 40°F.
- Once cooled, pour the brine into a pot or container large enough to fit your turkey but small enough to still fit inside your refrigerator. Add your turkey and 20 cups of very cold water. Top up the water to cover the turkey. If necessary, use a heavy plate to keep the turkey submerged in the brine.20 cups cold water
- Cover and refrigerate the turkey in the brine for at least 12 hours, or up to a maximum of 24 hours. The longer it brines the more flavorful it will be.
- After brining, remove the turkey from the brine and rinse it thoroughly under cold water. Pat it dry with paper towels, inside and out.
- Your turkey is now ready for roasting or smoking.
Video
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Recipe Notes:
- Brine for 1 hour per pound of turkey up to a maximum of 24 hours.
- If the brining time is up and you are not ready to cook the turkey, remove it from the brine, rinse it, and store it covered in the refrigerator until ready to use.
- Choose the right turkey. You want to pick an unbrined one that will fit in your refrigerator for brining.
- Organize your fridge so your turkey will fit.
- Aim for 1 hour of brining per pound of turkey.
- Only use kosher salt, not table salt; otherwise, you will have too much salt on your turkey.
- If you use a brining bag, lay it inside a roasting pan in case of leaks.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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