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5 from 12 votes

Easy Turkey Brine Recipe

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.
Prep Time10 minutes
Cook Time20 minutes
Brine Time8 hours
Total Time8 hours 30 minutes
Course: dinner
Cuisine: American
Servings: 12 servings
Calories: 692kcal
Author: Kadee & Desarae

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.

Nutrition

Serving: 1pound | Calories: 692kcal | Carbohydrates: 26g | Protein: 70g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 272mg | Sodium: 14650mg | Potassium: 907mg | Fiber: 2g | Sugar: 19g | Vitamin A: 780IU | Vitamin C: 37.5mg | Calcium: 115mg | Iron: 3.7mg