Herbed Citrus Turkey Brine

🕒 Prep: 10 min
🔥 Cook: 5 min
🍽 Serves: 12
★★★★★
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If you're looking to elevate your turkey game this holiday season, this Herbed Citrus Turkey Brine is the secret weapon you didn't know you needed. It's bright, aromatic, and infuses your turkey with flavors that make each bite memorable.

Ingredients for Herbed Citrus Turkey Brine

Water is the base of our brine, helping to dissolve the salt and sugar while distributing the flavors. Kosher salt is essential for breaking down the turkey’s proteins, ensuring it stays moist. Brown sugar adds a touch of sweetness that balances the saltiness. Fresh herbs like rosemary and thyme deliver a woodsy, aromatic note, complementing the citrus.

Oranges and lemons provide a bright, zesty kick, while crushed garlic brings a subtle depth. Black peppercorns add a mild heat, and bay leaves infuse a slightly floral aroma. Whole allspice contributes warm, earthy tones. Finally, onion rounds out the flavor profile with its natural sweetness and depth.

Tips & Tricks

  • Make sure your pot or container fits in your fridge before you start.
  • If you’re short on time, brine for at least 8 hours for decent results.
  • Add ice to the brine if you need to cool it faster.
  • Use a heavy-duty brining bag if space is tight in your fridge.

Serving Suggestions

Pair this flavorful turkey with classic sides like garlic mashed potatoes and roasted Brussels sprouts. A cranberry-orange relish would tie in the citrus notes beautifully. For a wine pairing, go for a light, crisp Chardonnay.

Frequently Asked Questions

Can I use table salt instead of kosher salt?
It's best to stick with kosher salt, as its larger grains measure differently than table salt. If you must use table salt, reduce the quantity by half.
Can I reuse the brine?
No, it’s not safe to reuse brine as it’s been in contact with raw poultry.
What if my turkey is still frozen?
Make sure your turkey is fully thawed before brining for best flavor absorption.

Herbed Citrus Turkey Brine Recipe Walkthrough

Start by grabbing a large pot — big enough to hold a gallon of water comfortably. Pour in the water, then add kosher salt and brown sugar. Stir patiently until both have completely dissolved. This sets the stage for our brine.

Next, toss in the aromatics: rosemary, thyme, orange slices, lemon slices, crushed garlic, black peppercorns, bay leaves, whole allspice, and quartered onion. Give it a good stir to combine everything evenly.

Bring the mixture to a rolling boil. Once it’s boiling, lower the heat and let it simmer for about 5 minutes. This helps release all the wonderful flavors into the brine. After simmering, take it off the heat and let it cool down completely. This step is crucial — you don’t want to pour hot brine over your turkey.

Once cooled, submerge the turkey in the brine, ensuring it’s fully covered. If your pot is too small, consider using a brining bag or a clean cooler. Refrigerate the turkey in the brine for 12 to 24 hours. The longer, the better!

Before cooking, remove the turkey from the brine. Rinse it thoroughly with cold water to wash away excess salt, then pat it dry with paper towels. Now it’s ready for your preferred cooking method.

Why You'll Love This Recipe

  • Infuses turkey with deep, complex flavors without overpowering it.
  • Uses fresh, seasonal ingredients that add a natural zest.
  • Simple to prepare with a big payoff in taste.
  • Makes your turkey juicy and tender, avoiding the dreaded dryness.

Ingredients

1 gallon of water
1 cup kosher salt
1 cup brown sugar
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 oranges, sliced
2 lemons, sliced
6 cloves garlic, crushed
1 tablespoon black peppercorns
3 bay leaves
1 tablespoon whole allspice
1 onion, quartered

Step-by-step Instructions

1. In a large pot, combine water, kosher salt, and brown sugar. Stir until dissolved.
2. Add rosemary, thyme, orange slices, lemon slices, crushed garlic, peppercorns, bay leaves, allspice, and quartered onion to the pot.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
4. Remove from heat and allow the brine to cool completely.
5. Submerge the turkey in the cooled brine, ensuring it is fully covered.
6. Refrigerate the turkey in the brine for 12 to 24 hours.
7. Before cooking, remove the turkey from the brine, rinse it with cold water, and pat dry with paper towels.

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