Brining your turkey is the secret weapon for a juicy, flavorful bird that stands out on any holiday table. This traditional turkey brine recipe gives your turkey an infusion of aromatic herbs and citrus, making it a showstopper.
The foundation of this recipe is straightforward. Start with water as your base for the brine. The kosher salt is essential for breaking down the turkey’s proteins, making it ultra-tender. Brown sugar balances out the saltiness and adds a subtle sweetness. Black peppercorns introduce a mild spiciness, while dried rosemary, thyme, and sage bring in those classic, earthy herb flavors. Bay leaves add an extra layer of depth. Onion and garlic lend a savory backdrop, while slices of lemon and orange add a fresh, citrusy zing.
This flavorful turkey pairs beautifully with classic sides like mashed potatoes, green bean casserole, and cranberry sauce. For a festive touch, serve with a citrus and herb salad to echo the brine flavors. A crisp white wine, such as Sauvignon Blanc, complements the meal perfectly.
Start by grabbing a large pot—one that can hold at least a gallon. Pour in the water, then add the kosher salt and brown sugar. Heat the pot over medium-high heat and stir until the salt and sugar have dissolved completely. It’ll only take a few minutes to bring this mixture to a boil.
Once boiling, remove the pot from the heat and allow it to cool to room temperature. This step is important; adding other ingredients to hot liquid can diminish their flavors.
When the brine has cooled, toss in the black peppercorns, dried rosemary, thyme, sage, bay leaves, along with the quartered onion and smashed garlic. Add the slices of lemon and orange too, giving a quick stir to combine everything.
Submerge your turkey in the brine. If the pot isn't large enough, use a brining bag or a clean bucket. Make sure the turkey is fully covered. Seal and refrigerate for at least 12 hours, but no more than 24 hours for the best flavor.
When you're ready to cook, remove the turkey from the brine. Rinse it thoroughly under cold water to remove excess salt and pat it dry with paper towels. Now it's ready for roasting!
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