Citrus Turkey Brine
A step-by-step tutorial on How to Make a Citrus Herb Brine for your next Thanksgiving turkey - so much flavor!
Ingredients
- 28 cups water
- 2 cups kosher salt
- 6 bay leaves
- 6 garlic cloves smashed
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 8 sage leaves
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- peel of 1 orange
- peel of 1 lemon
Instructions
- Dissolve Salt: Place 6 cups water, 2 cups kosher salt, 6 bay leaves, 6 garlic cloves, 1 bunch fresh thyme, 1 bunch fresh rosemary, 8 sage leaves, 2 tablespoons black peppercorns, 2 tablespoons mustard seeds, peel of 1 orange, and peel of 1 lemon in a large saucepan. Bring to boil over medium-high heat and let simmer for 5-10 minutes, stirring to allow salt to fully dissolve. Remove from heat and let water cool down to room temperature (option to add ice to cool faster).
- Brining Bag: Place turkey in a brining bag or another large container, cover with the cooled salt mixture. Add the remaining 22 cups water making sure the turkey is fully submerged - use a plate to weigh down, if you need to. If additional water is needed, add 1 cup water and 1 tablespoon salt until fully submerged.
- Brining Time: Place the brining turkey in the fridge to sit for at least 12 hours, 24 preferred.
- Remove: Carefully pull the turkey out of the brine, allowing excess liquid run off, rinse turkey in the sink with cold water, and discard the brining liquid.
- Cook: Cook the brined turkey any way you want - we love to make the best grilled turkey!
Notes
- Amount: This recipe is for a 18-22 lb fresh turkey. For an approximately 10 pound turkey or turkey breast, simply cut in half.
- Thaw: Follow our tutorial on How to Thaw a Turkey to make sure your turkey is fully thawed before brining.
- Cook Time: This is actually the amount of time the turkey should sit in the brine, not an actual cook time.
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