The BEST Turkey Brine Recipe for Juicy and Flavorful turkey

This citrus and herb brine keeps the breast juicy and adds a subtle sweetness that carries through the whole turkey.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings whole brined turkey

Calories 2087kcal

Author Joe Clements

Ingredients

1 gallon water for heating
½ gallon cold tap water
ice as needed to cool the brine below 45°F, see note 1
1½ cups Kosher salt
2 cups brown sugar
3 tbsp whole black pepper corns
3 oranges cut into wedges
3 lemons cut into wedges
5 cloves garlic smashed
4 tbsp fresh rosemary
4 tbsp fresh thyme

Instructions

Heat 1 gallon of water in a large pot over medium high heat and stir in the salt, brown sugar, and peppercorns until they dissolve.
Add the oranges, lemons, garlic, rosemary, and thyme to the pot, bring the mixture to a light boil, and let it simmer for a few minutes so the citrus releases juice.
Remove the pot from the heat, pour in ½ gallon of cold tap water, and add enough ice to bring the brine below 45°F.
P;ace the turkey in a brining bucket or food safe container and pour the chilled brine over the top, adding more cold water or ice if the turkey is not fully submerged. Use a plate, a bowl, or a sealed bag of ice to weigh the turkey down so it stays under the brine.
Remove the turkey from the brine, discard the brine, and pat the turkey dry with paper towels.
For better browning, set the turkey on a wire rack and let it air dry in the fridge for 2 to 4 hours before cooking.

Video

Notes

1. Cooling the Brine With Ice: Use enough ice to bring the brine temperature under 45°F before adding the turkey. About 2 to 3 pounds of ice, or roughly 4 to 6 cups, is usually enough to cool a hot brine batch this size. You can add a little extra cold water if needed, but do not add too much or you will dilute the brine. If you do not have ice, chill the pot in the fridge until it reaches the same temperature.

Nutrition