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An overhead shot of a large turkey in a clear brining bag, with oranges, rosemary, and peppercorns.

Turkey Brine

A flavorful turkey brine made with citrus, garlic, fresh herbs, brown sugar, and spices to ensure a moist and tender turkey.
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Course: Main Course, Prep
Cuisine: American
Keyword: turkey brine, thanksgiving, holiday
Prep Time: 15 minutes
Cook Time: 5 minutes
Cooling & Brining Time: 13 hours
Total Time: 20 minutes
Servings: 1 turkey
Calories: 60kcal
Author: Caoimhe Byrne

Equipment

  • Large pot
  • Large container or brine bag
  • Paper towels

Ingredients

Group: Brine

  • 1 orange, cut into rounds
  • 1 lemon, cut into rounds
  • 6 cloves garlic, smashed
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh sage
  • 4 dried bay leaves
  • 1 cup kosher salt
  • ½ cup packed light brown sugar (110 g.)
  • 1 Tbsp. black peppercorns
  • 1 tsp. allspice berries (optional)
  • 2 gal. water, divided

Group: Turkey

  • 1 (12- to 14-lb.) whole turkey, neck and giblets removed

Instructions

  • In a large pot over medium heat, combine orange, lemon, garlic, rosemary, sage, bay leaves, salt, brown sugar, peppercorns, allspice (if using), and ½ gallon water (8 c.). Bring to a boil, stirring frequently, then reduce heat to medium and bring to a simmer. Cook, stirring occasionally, until salt and sugar have dissolved completely, about 5 minutes. Remove from heat and add remaining 1 ½ gallons (24 c.) water. Stir to combine, then let cool completely, about 1 hour.
  • Submerge turkey completely in brine. If more water is needed, make more brine by adding 2 Tbsp. salt to 1 c. water and stir until dissolved. Brine at least overnight and up to 24 hours.
  • When ready to roast, thoroughly rinse turkey and pat dry with paper towels.

Notes

If more water is needed to submerge the turkey, make more brine by adding 2 Tbsp. salt to 1 c. water and stir until dissolved.

Nutrition

Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Sodium: 23450mg | Fiber: 2g | Sugar: 12g