adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easiest Turkey Brine
Easiest Turkey Brine
0 Likes
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Moist and flavorful Thanksgiving turkey brined with sage and citrus.
Ingredients:
  • 1 (12- to 20-pound) turkey, not kosher, saline-injected, or otherwise pre-salted
  • 3 oranges
  • 3 lemons
  • 1/2 cup fresh sage leaves
  • 2 bay leaves
  • 1 tablespoon whole peppercorns
  • 5 large garlic cloves, peeled and smashed
  • 4 quarts water
  • 250g kosher salt (1 cup Morton, or 1 3/4 cup Diamond Crystal, or 3/4 cup table salt), plus more if needed
Instructions:
  • Begin the brining process by unwrapping the turkey, drying it, and saving the giblets for gravy. Place the turkey in a spacious pot, brining bag, or container to fully submerge it.
  • Get the brine ingredients ready: Use a vegetable peeler to remove the peels from the oranges and lemons, leaving the white pith intact. Roughly chop the sage leaves and have the bay leaves, peppercorns, and garlic cloves measured out. (Save the remaining oranges and lemons for turkey stuffing later!)
  • To make the brine concentrate, start by boiling 1 quart (4 cups) of water in a large saucepan. Add salt and stir until dissolved. Toss in orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Bring it back to a boil, then take it off the heat.
  • Allow the brine concentrate and flavoring ingredients to cool until no longer steaming. Mix in the remaining 3 quarts of water. Check the brine temperature; it should be room temperature or lukewarm.
  • Lavish the succulent turkey with the brine until fully immersed, allowing the leg tips to peek through if necessary. Adjust by making extra brine (1/4 cup salt in 4 cups warm water) if needed. If the bird floats, secure it with a weight such as a plate.
  • Let the turkey soak in a flavorful brine in the fridge for 12 to 24 hours.
  • Take the turkey out of the brine, rinse it under cool water until the water runs clear, and pat it dry before roasting.
  • Roast the turkey following your favorite recipe, without salting. Optionally, stuff the cavity with leftover sage, peeled lemons, and oranges from the brine prep. Check the turkey's temperature halfway through roasting to potentially shorten the cooking time. If you enjoyed the recipe, please share your rating and feedback below!

Similar Recipes