Description

This Juicy Turkey Brine recipe is designed to infuse your turkey with moisture and flavor, yielding a tender, well-seasoned bird. The brine combines kosher salt, brown sugar, aromatic spices, fresh herbs, and citrus zest to create a balanced, savory-sweet solution that enhances the natural flavor of the turkey. Perfect for large turkeys weighing 12 to 16 pounds, this brine helps ensure a juicy, delicious roast every time.

Ingredients

Scale

Brine Ingredients

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

Additional

1 gallon ice water

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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, fresh rosemary, and citrus zest from 2 oranges and 2 lemons. Bring the mixture to a gentle boil while stirring until the salt and sugar have fully dissolved. Let the mixture simmer for 5 minutes to allow the flavors to meld.
Cool the Brine: Remove the pot from heat and immediately add 1 gallon of ice water to quickly chill the brine. Ensure that the brine is completely cooled before using it to prevent any partial cooking of the turkey during brining.
Submerge the Turkey: Place a thawed 12 to 16-pound turkey into a large brining bag or any food-safe container that can hold the bird fully submerged. Pour the cooled brine over the turkey, making sure it is entirely covered by the liquid.
Refrigerate the Turkey in Brine: Seal the container or close the bag tightly and refrigerate the turkey, allowing it to soak for 12 to 18 hours. Rotate the turkey occasionally for even brining throughout.
Rinse and Dry: After the brining period, remove the turkey from the brine and thoroughly rinse it under cold running water to remove excess salt and seasonings. Pat the turkey dry with paper towels before proceeding to roast it according to your preferred method.

Notes

Ensure the brine is fully chilled before placing the turkey in it to avoid bacterial growth and partially cooking the meat.
Rotate the turkey in the brine periodically for an even cure.
Rinsing the turkey after brining is crucial to prevent overly salty meat.
Use a brining bag or a container large enough to fully submerge the bird.
This brine is suitable for 12 to 16-pound turkeys; adjust quantities proportionally for different sizes.