Turkey Brine Recipe
This homemade Turkey Brine recipe will transform your holiday turkey! A wet brine seasoned with fresh herbs, citrus, brown sugar, and spices infuses the meat with mouthwatering flavor for a perfectly tender and juicy turkey.
Ingredients
- 1 gallon water divided (3.8L)
- 1 cup kosher salt (240g)
- ½ cup packed light or dark brown sugar (110g)
- 2 oranges
- 6 sprigs rosemary leaves removed
- 6 sprigs fresh thyme
- 6 garlic cloves smashed
- 2 bay leaves
- 2 tablespoons whole peppercorns
Instructions
- In a large pot, combine 4 cups of water, salt, and sugar. (If you have a pot big enough to fit your turkey in, use it. If not, any 4-quart pot will work.) Place over medium-high heat and bring to a simmer, stirring occasionally, just until the salt and sugar are dissolved. Remove from the heat.
- Peel the orange zest in strips using a vegetable peeler. (Reserve the zested orange for another use.) Add the zest to the pot along with the rosemary, thyme, garlic, bay leaves, and peppercorns. Stir in the remaining 12 cups of water. Let cool to room temperature.
- Submerge the turkey in the brine, or put the turkey in a large brining bag or bucket and pour the brine over the top. Cover and refrigerate for up to 24 hours.
- Before roasting, remove the turkey and discard the brine. Pat the turkey dry, and continue with cooking the turkey.
Notes
- You can make the brine in advance. If your turkey is still thawing, you can make the brine and refrigerate it for 2 days before brining your turkey. If it has been chilling for a day or two, I’d recommend straining out the spices and herbs once you are ready to brine.
Nutrition
Calories: 627kcal Carbohydrates: 160g Protein: 6g Fat: 1g Saturated Fat: 0.4g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 0.2g Sodium: 113401mg Potassium: 1025mg Fiber: 13g Sugar: 132g Vitamin A: 1017IU Vitamin C: 155mg Calcium: 535mg Iron: 6mg