If you want to take your Thanksgiving turkey to a whole new level, brine it first with this simple Fresh Herb Citrus Turkey Brine! This simple method uses a medley of citrus and herb flavors to transform your turkey into a tender, juicy masterpiece. Whether you are roasting, frying, or making a Smoked Whole Turkey, this brine is the secret to success.
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I have spent years testing different turkey brine recipes, both wet and dry. Unlike some recipes that result in a salty bird, this citrus brine for turkey uses a specific ratio of kosher salt and brown sugar to give deep moisture without overpowering the natural flavor of the meat. I have personally used this exact citrus and herb blend many, many times to ensure my turkey never dries out.
Recipe at a Glance
- The Flavor: A delicious mix of fresh orange, lemon, and lime paired with aromatic rosemary and thyme.
- The Method: Wet brine (submersion).
- The Ratio: 1 cup kosher salt to 30 total cups of water.
- The Secret: Cooling the brine to below 40°F before adding the turkey to ensure food safety.
- Brining Time: 1 hour per pound (minimum 12 hours, maximum 24 hours).
- Best For: Pellet Grill Smoked Turkey, Traeger Spatchcock Turkey, Roast Turkey, Smoked Turkey Thighs, Smoked Turkey Breast, Smoked Turkey Roast, and even a Smoked Whole Chicken on Pellet Grill.
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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 recipe brings together the brightness of citrus and the earthiness of fresh herbs.
- Fresh citrus - Use a whole orange, lemon, and lime. The oils in the peels are just as important as the juice!
- Kosher salt. Essential for the brining process (do not substitute with table salt).
- Brown sugar. To balance the salt
- Garlic cloves. Use fresh cloves, not garlic powder.
- Aromatics. I used fresh rosemary and fresh thyme.
- Whole black peppercorns. Whole black peppercorns for a subtle, deep spice.
- Bay leaves. Just three is all you need.
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.
- Prep the Turkey: Ensure the bird is fully thawed. Remove the giblets and neck from the cavity.
- Dissolve the Base: In a large pot, combine 10 cups of water, salt, brown sugar, peppercorns, and garlic. Simmer over medium heat until it starts to come to a boil and the sugar and salt dissolve.
- Infuse Citrus & Herbs: Peel the citrus (avoiding the white pith) and add the orange peels, lemon peel, lime peel, herb sprigs, and bay leaves to the pot. Squeeze in the fresh juice.
- Chill Completely: This is the most important step. Cool the brine entirely. You can add ice cubes to speed this up, but the liquid must be cold before the turkey comes into contact with it.
- Submerge: Place the turkey in a brining bag, large pot, or food-safe bucket. Pour the concentrated brine over it and add the remaining 20 cups of cold water.
- Refrigerate: Brine for 12-24 hours. Once finished, rinse the turkey thoroughly under cold water to remove excess salt and pat dry with paper towels. Discard the brine.
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 water temperature.
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:
Printable 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
- 6 whole garlic cloves peeled
- 1 orange
- 1 lemon
- 1 lime
- 3 bay leaves
- 1 sprig of fresh thyme
- 1 sprig of 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, 1 cup kosher salt, ½ cup brown sugar, 1 tablespoon black peppercorns, and 6 whole garlic cloves. Stir well.
- Simmer the pot over medium heat until the sugar and salt completely dissolve.
- Carefully peel an 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.
- 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.
- 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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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.
- 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 it leaks.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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