Ditch that dry bird and trade it in for a tender moist highlight of the meal like it should be with our easy turkey brine recipe. This citrus turkey brine will be make the tastiest Thanksgiving turkey you've ever had.
When it comes to turkey, brining might be my favorite way to season it! After a good soak in the brine, the turkey is cooked in the oven, and it comes out so tender and juicy!
If aren't sold on the oven, check out the best fried turkey and if you're cooking just a the breast, consider this smoked turkey breast. Though I also love to frying turkey and preparing turkey in the smoker too!
For the holidays, add on your favorite Thanksgiving sides including mashed potatoes, sweet potato casserole, and pumpkin pie for a meal everyone will devour!
Why This Recipe Works
- Brining brings out the best in a turkey. Rather than a dried out and bland bird, brining transforms your turkey into a moist and delicious poultry.
- The ingredients are simple, as is the method - making this a go-to every holiday. This really is the best brined turkey recipe!
- An excellent beginner turkey recipe! If you've never cooked a turkey before, this method is easy and foolproof too!
What Is Brining?
How do you get your turkey tender and moist? Brining of course!
- Brining is soaking your meat in a salt solution. This technique adds moisture and flavor to your bird before it is cooked.
- Muscle fibers absorb liquid during the brining. Some of this liquid gets lost during cooking, but since the meat is more moist at the start of cooking, it ends up juicier.
- Ingredients in brines work to break down fats resulting in a more tender meat.
PRO TIP: Do not brine a pre-basted or kosher turkey. These varieties of turkey already have a salt treatment. Brining them will result in a very salty bird.
About The Ingredients
You might be wondering, what goes into brining a turkey? Let me tell, it's pretty simple, but there are some key points that really make a difference in how your turkey tastes. Let's break it down!
What is turkey brine made of?
At its heart, any brine must be made with salt and water, but beyond recipes will differ in the seasonings, herbs, spices, and other ingredients added to infuse the turkey with flavor.
- Kosher Salt: Make sure you use kosher salt. It dissolves a bit better and works better in a brine. I really like Redmond Real Salt Kosher Salt.
- Maple Syrup: Select a real maple syrup, rather than the imitation stuff for the best brined turkey.
- Citrus: This citrus turkey brine uses lemons and oranges to add flavor.
- Herbs: Rosemary, bay leaves, sage, and thyme. I prefer using fresh rosemary and sage while for the brine the bay leaves and thyme are dried.
- Whole peppercorns: Adds a less intense heat or pepper flavor to the brine than using ground pepper.
- Apple juice: Adds flavor and sweetness to balance out the salty flavors of the brine.
- Inside the bird: You're also going to stuff lemons, fresh herbs, and onion inside the turkey to add some more flavor to it as it cooks.
Garlic Herb Compound Butter
To take your brined bird to the next level, rub down the turkey with a homemade compound butter before baking. It's so easy to make! Here's what you'll need:
- Salted butter: Skip the unsalted and use salted which will add more flavor to your bird.
- Fresh herbs: In the compound butter - fresh is best! Select fresh herbs when possible.
How to Make Compound Butter for Turkey
This part is easy peasy! You can even do this 2-3 days ahead of time so it's ready to go when it's time to rub on the turkey.
- Combine all ingredients in a medium bowl.
- Stir until well combined.
How to Brine a Turkey
Are you ready to get started? Here's an overview of the steps involved in brining a turkey. Be sure to check the recipe card for detailed instructions!
- In a large stock pot combine one quart of water and 1 ½ cups of kosher salt.
- Add in your citrus.
- Toss in your aromatics (citrus, and herbs).
- Add maple syrup. Place stock pot on the stove and bring to a boil. Make sure all of the salt is dissolved.
PRO TIP: Depending on the size of your bird you may be able to make your best brined turkey recipe in your stock pot like I did here, or you may have to use a brining bag or a 5-10 gallon bucket.
Regardless of where you brine - the bird needs to be kept at 40 degrees. So choose your container of choice and insert your bird. I like to start breast up and flip it half way through the brining time. If your bird floats, weight it down with a bowl or plate.
- Remove from heat and add 3 quarts of apple juice. Set aside and let cool completely.
- While brine is cooling you can prep your bird. Remove the neck and giblets (yuck) and rinse and dry the outside and cavity. Place the bird in a large container and add the brine. If the liquid does not cover your turkey, add water until it does. Now let it sit for 8-24 hours.
- After brining, remove from liquid and discard remaining brine. Rinse and pat your bird dry. Place the turkey in a roasting pan and generously seasoning the outside and cavity with salt and pepper.
Place compound butter under the skin of the bird and rub the entire outside with the butter. Stuff the cavity with herbs, onion, and lemon. Insert the probe of your ThermoWorks chef alarm thermometer.
- Preheat your oven to 450° F. Right before you put the bird in, reduce the heat to 325° F. Bake the turkey for 15 minutes per pound. The internal temperature of the bird needs to reach 165 degrees for safe consumption.
PRO TIP: Do not brine for longer that 24 hours. Over-brining is possible and may make the bird too salty and the tissue spongy.
What's the best meat thermometer?
Trying to figure out if your turkey is fully cooked is challenging for even the most seasoned cook! The best way to tell is to use a thermometer.
When it comes to cooking thermometers, ThermoWorks is simply the best. I've thrown out so many cheap thermometers that are unreliable and low quality - that when I discovered it I vowed I'd never go back.
They have a wide range of thermometers for every budget. I own the Thermopop, the Thermapen, and the Chef Alarm.
All will work great for your turkey, but the Chef Alarm takes out all of the guess work.
What to Serve with Turkey
Whether you're serving up a brined turkey for the holidays or simply a special meal during the year, here are some of our favorite sides to serve!
- Potatoes: When it comes to potatoes, no doubt mashed potatoes are a favorite, but you can also serve au gratin potatoes or even candied sweet potatoes! If you're all about sweet potatoes, then definitely sweet potato casserole is sure to be a hit!
- Vegetable: So many options work great! We love the classic candied green beans for the holidays and roasted asparagus for other meals!
- Sauce: You can't go wrong with a basic gravy, just be careful using the pan drippings for it as it can be quite salty! For more of a kick, try this cranberry salsa or cranberry orange sauce.
- Stuffing: I suggest cooking it up on the side instead of inside the bird! Choose from a traditional stuffing recipe or take the easy route with this semi-homemade stuffing.
Expert Tips
Here are the top tips I recommend when brining a turkey! I've already mentioned a few but these are the essentials when it comes to the best brined turkey.
- Brining must be done under refrigeration! Or some type of method to keep the turkey below 40° F while it brines! So make space in the fridge or if necessary use a cooler with lots of ice around the turkey.
- Don't leave the turkey in the brine for more than 24 hours!
- Use a thermometer to tell when you're turkey is done!
- Let the turkey rest before carving and serving. This allows it time to soak back all the juices into the meat making it extra juicy!
- Use a high-quality kosher salt.
FAQs
I suggest preheating your over to 450° F. Right before you put the bird in, reduce the heat to 325° F. From there you are going to bake the turkey 15 minutes per pound. The internal temperature of the bird needs to reach 165 degrees for safe consumption.
To ensure you reach that temp and don't overbake - use the Chef Alarm. You simply set your max temp and an alarm will sound with your turkey has reached that temperature. ThermoWorks really makes your Thanksgiving Turkey come out perfect.
I promise you'll be left with a moist flavorful turkey at your Thanksgiving table.
Yes! I recommend giving it a rinse to remove some of the excess salt from the skin of the turkey.
Usually 8-24 hours is best so brining it the night before works great. Just be careful because you can over brine - so I do not suggest preparing more than 24 hours before baking.
They actually do! A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently, or use a thermometer like the thermoworks chef alarm to ensure you do not over bake.
It depends on the size of your turkey! But I find a stock pot, brining bag, 10 gallon bucket, or unscented garbage bag all work great!
Other Recipes You May Enjoy
If you're looking for a slow cooker turkey recipe, take a look at this slow cooker turkey tenderloin.
Did You Make This Recipe? Have Questions?
Please let me know if you make this best brined turkey recipe! I love to hear from those who make my recipes. If you want to keep up with our newest recipes, make sure you follow is on Facebook and Instagram, and make sure to subscribe to our newsletter.
Easy Turkey Brine Recipe
Ingredients
Citrus Brine
- 1 quart water
- 1 ½ cups kosher salt
- 2 lemons quartered
- 2 oranges quartered
- 2 fresh springs rosemary needles removed and stem discarded
- 10 fresh bay leaves
- 10 fresh sage leaves
- 1 teaspoon dried thyme
- 1 tablespoon whole peppercorns
- 1 cup maple syrup
- 3 quarts apple juice
- Water to cover the bird
- 12 lb turkey giblets removed
Garlic Herb Compound Butter
- 1 cup salted butter softened
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh sage minced
- 1 tablespoon fresh thyme minced
- 5 cloves garlic mined
- 1 lemon zested
Bird Prep Ingredients
- salt and pepper
- 2 lemons quartered
- 5 fresh sage leaves
- 5 fresh rosemary sprigs
- 5 fresh thyme sprigs
- 1 onion quartered
Instructions
Make the Brine
- In a large stock pot combine 1 qt water, salt, lemons, oranges, rosemary, bay, sage, thyme, peppercorns, and syrup
- Bring to a boil.
- Remove from heat and add apple juice.
- Let cool completely.
- Place cleaned turkey in a large container (stock pot, brining bag, 10 gallon bucket, or unscented garbage bag)
- Pour brine over the bird. If bird is not submerged add water until it is. If bird floats, weigh it down with a bowl or plate.
- Keep bird in brine at 40 degrees F for 8-24 hours, turning the bird once.
- Once brining time is complete rinse and dry turkey and prep for cooking.
Garlic Herb Compound Butter
- In a medium bowl combine all ingredients.
- Stir until well combined.
Bird Prep
- Preheat over to 450 degrees.
- Once brining is complete, rinse and dry bird.
- Place bird in a roasting pan. Season with salt and pepper.
- Place compound butter under the skin of the bird and rub the entire outside of the bird.
- Stuff cavity of bird with herbs, lemon, and onion.
- Reduce oven heat to 325 degrees. Place bird inside oven and bake until internal temperature reaches 165 degrees. About 15 minutes per pound.
- Let bird rest 15 minutes before carving.
Video
Notes
- Brining must be done under refrigeration! Or some type of method to keep the turkey below 40° F while it brines! So make space in the fridge or if necessary use a cooler with lots of ice around the turkey.
- Don't leave the turkey in the brine for more than 24 hours!
- Use a thermometer to tell when you're turkey is done!
- Let the turkey rest before carving and serving. This allows it time to soak back all the juices into the meat making it extra juicy!
- Use a high-quality kosher salt.
Jodi says
I don’t ever comment on recipes…this one however, I must because of how fantastic it made my turkey. I’m not a turkey fan, usually have a token 1 or 2 pieces. This bird was incredible, moist, juicy, insanely flavorful. I was worried the herbs would be overpowering.. they absolutely were not, and the drippings made the best gravy!!! Everyone absolutely raved about the turkey and said don’t ever do anything different ever again. This is a must try!!!
Leslie M says
The turkey was delicious, but I found the herb butter to have way too much butter for a 14-pound turkey. Half of that amount would have been lots.
Scott K Hall says
Should you cover the turkey when baking?
Kadee says
No you do not need to cover. I have used a turkey baking bag in the past, or just forwent them bag most often. If you feel the skin is browning more than you prefer you can cover with foil during the last half of cooking.
Christina says
if i use fresh garlic in the her butter wont it burn?
Kadee says
It does not burn.
Nicole Krause says
Where do these items go in the directions?
salt and pepper
▢2 lemons quartered
▢5 fresh sage leaves
▢5 fresh rosemary sprigs
▢5 fresh thyme sprigs
▢1 onion quartered
Kadee says
They are part of the brine. They are mentioned in the recipe card instructions for making the brine.
Kara says
You stuff them into the cavity of the bird.
Vuthy says
In your write-up, you season the bird inside and out with salt and pepper after brining, but in the recipe itself down below you don't mention this step. Is it necessary? Will it make the turkey too salty? I already have a pre-basted turkey and plan to do the butter part, plus herbs and citrus in the cavity, but not sure if I should season the bird with salt and pepper first.
Kadee says
I Vuthy, I'm so sorry I didn't see your questions prior to thanksgiving. I hope your turkey turned out delicious. If you have a pre-basted turkey I would not recommend brining at all. This will result in a salty bird. I think a sprinkle of salt and pepper will be fine though, along with the butter rub.
Khloe says
This is by far the best turkey I've ever made. That herb butter is money!
Richard Kohout says
Your missing the onion in the list of stuffing ingredients!
Kadee says
Thanks for catching that! I'll fix it up.
Foodjunkie says
I would like to add one important rule for brining. Do not attempt to brine a pre-basted or kosher turkey. These turkeys are already salt treated and if you brine them they will be too salty to eat.