Fresh Herb Citrus Brine For Turkey
To take your Thanksgiving turkey to a 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.
Servings: 1 turkey
Calories: 584kcal
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
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
Calories: 584kcal | Carbohydrates: 153g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 113568mg | Potassium: 831mg | Fiber: 11g | Sugar: 123g | Vitamin A: 427IU | Vitamin C: 152mg | Calcium: 556mg | Iron: 4mg
