Citrus Herb Turkey Brine

🕒 Prep: 2 hours

🔥 Cook:

🍽 Serves: 12

If you're looking to elevate your turkey game this season, this Citrus Herb Turkey Brine is your ticket to juicy, flavorful meat. With its zesty citrus notes and aromatic herbs, it's a guaranteed crowd-pleaser on any holiday table.

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Ingredients for Citrus Herb Turkey Brine

The star of our brine is definitely the water. It acts as the base, allowing the salt and sugar to dissolve and carry flavors. Kosher salt is crucial here for seasoning, while brown sugar adds a hint of sweetness and helps with browning during roasting. Oranges and lemons bring a burst of citrus freshness, perfectly complementing the turkey's natural richness. Rosemary, thyme, and sage contribute an earthy aroma that screams comfort and warmth. Garlic adds that pungent depth, and black peppercorns introduce a subtle heat. Lastly, bay leaves round out the flavor profile with their slightly floral notes.

Tips & Tricks

If your pot isn’t big enough, use a brining bag or a clean cooler to hold the turkey and brine.
Always ensure the brine is completely cool before adding the turkey to prevent any bacteria growth.
Don’t skip drying the turkey before roasting; it helps achieve that coveted crispy skin.
Adjust the salt and sugar if you have a smaller turkey — ratios matter!

Serving Suggestions

This brined turkey pairs beautifully with classic sides like buttery mashed potatoes and cranberry sauce. For a fresh twist, serve with a light citrus salad to echo the flavors of the brine. A crisp Chardonnay or a light Pinot Noir would complement the meal perfectly.

Frequently Asked Questions

Can I use table salt instead of kosher salt?: It’s best to stick with kosher salt. Table salt is finer, which could result in an overly salty brine.
What if I don't have fresh herbs?: You can use dried herbs, but start with about a third of the amount since they are more concentrated.
Can I reuse the brine?: No, the brine should be discarded after one use to avoid any risk of bacterial contamination.

Citrus Herb Turkey Brine Recipe Walkthrough

Start by grabbing a large pot and filling it with a gallon of water. Add in 1 cup of kosher salt and 1 cup of brown sugar. Place the pot over medium heat and stir occasionally until both the salt and sugar are completely dissolved. This should take just a few minutes. Once dissolved, take the pot off the heat and let the brine cool down to room temperature. You don’t want to add the other ingredients while it’s hot, as this could muddle their fresh flavors.

Once the brine has cooled, it’s time to add the flavor powerhouses: toss in 4 quartered oranges, 4 quartered lemons, a bunch each of fresh rosemary, thyme, and sage, 5 cloves of smashed garlic, 1 tablespoon of black peppercorns, and 2 bay leaves. Give it a good stir to combine.

Now, submerge your turkey into this aromatic bath. Ensure the turkey is fully covered by the brine; you might need to weigh it down with a plate. Cover the pot and slide it into the fridge for anywhere between 12 to 24 hours. If you can, give it a turn once or twice during the chilling time to ensure every part of the bird gets an equal flavor boost.

When you're ready to roast, remove the turkey from the brine and pat it dry thoroughly. This step is key to a crispy skin. After that, you’re all set to proceed with your favorite roasting method.

Why You'll Love This Recipe

Infuses turkey with deep, savory flavors without overpowering it.
Uses simple, fresh ingredients you probably already have on hand.
Easy to prepare ahead, making your holiday cooking stress-free.
Makes your turkey juicy, tender, and far from the dry stereotype.

Ingredients

1 gallon water

1 cup kosher salt

1 cup brown sugar

4 oranges, quartered

4 lemons, quartered

1 bunch fresh rosemary

1 bunch fresh thyme

1 bunch fresh sage

5 cloves garlic, smashed

1 tablespoon black peppercorns

2 bay leaves

Step-by-step Instructions

1. In a large pot, combine water, kosher salt, and brown sugar. Heat over medium heat until salt and sugar are dissolved.

2. Remove from heat and let the brine cool to room temperature.

3. Once cooled, add oranges, lemons, rosemary, thyme, sage, garlic, black peppercorns, and bay leaves to the pot.

4. Submerge the turkey in the brine, ensuring it is fully covered.

5. Refrigerate for 12 to 24 hours, turning occasionally for even flavor distribution.

6. Remove turkey from brine and pat dry before roasting.

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