Description
This Juicy Turkey Brine recipe creates a flavorful and moist turkey by soaking it in a seasoned brine solution. The brine combines savory herbs, spices, citrus zest, and a balance of salt and sugar, enhancing the turkey’s natural juiciness and tenderness. Ideal for a 12-16 lb turkey, this brine ensures a delicious, juicy bird ready for roasting.
Ingredients
Scale
Brine Mixture
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon whole allspice
- 4 bay leaves
- 5 garlic cloves, smashed
- 4 sprigs fresh rosemary
- Zest of 2 oranges
- Zest of 2 lemons
For Cooling the Brine
- 1 gallon ice water
For the Turkey
- 1 thawed 12–16 lb turkey
Instructions
- Prepare the Brine: In a large stockpot, combine 1 gallon of cold water with kosher salt, brown sugar, black peppercorns, allspice, bay leaves, smashed garlic cloves, fresh rosemary sprigs, and the zest of oranges and lemons. Bring the mixture to a gentle boil, stirring frequently until the salt and sugar are fully dissolved. Let it simmer for 5 minutes to infuse the flavors.
- Cool the Brine: Remove the stockpot from heat and immediately add 1 gallon of ice water to the hot brine to cool it down quickly. Make sure the brine is completely chilled before proceeding to the next step to prevent bacterial growth.
- Submerge the Turkey: Place the thawed 12–16 lb turkey inside a large brining bag or a food-safe container. Pour the cooled brine mixture over the turkey until it is fully submerged, ensuring even flavor absorption.
- Refrigerate for Brining: Seal the container or tie the bag securely and refrigerate for 12 to 18 hours. Rotate the bag or container occasionally during this period to distribute the brine evenly around the turkey.
- Prepare Turkey for Roasting: After brining, remove the turkey from the brine, rinse it thoroughly under cold water to remove excess salt, and pat it dry with paper towels. It’s now ready for your preferred roasting method.
Notes
- Ensure the brine is completely cooled before adding the turkey to avoid bacterial contamination.
- Use a food-safe container or brining bag that can hold the entire turkey and brine.
- Rinse the turkey well after brining to prevent it from becoming too salty.
- Brining times can be adjusted based on turkey size; do not exceed 24 hours to avoid overly salty meat.
- Use fresh herbs and spices for the best flavor infusion.
