Citrus Turkey Brine
A moist, flavourful turkey with this simple and classic Citrus Turkey Brine. This recipe uses citrus fruits like orange and lemon and fresh herbs such as thyme, bay leaves and sage.
Ingredients
- 16 cups of water divided (or try mixing in some apple cider and reduce the sugar)
- 1-2 cups of sugar
- 1-2 cups kosher salt
assorted aromatics and seasonings of your choice:
- 6 cloves of garlic crushed
- 1 unpeeled onion cut in half
- 1 orange cut in half
- 1 lemon cut in half
- 10 peppercorns
- 3-4 bay leaf
- fresh herbs (such as thyme, sage, rosemary, or whole spices (star anise, whole clove, cinnamon)
- 12-15 lb fresh turkey
Instructions
- Bring 4 cups of water to a boil in a large saucepan. Whisk the salt and sugar into the water to dissolve it.
- Add your choice or aromatics and seasonings: garlic, orange, lemon, peppercorns, bay leaves, and fresh herbs. Reduce the heat to low and cover to simmer for 20-30 minutes.
- Pour the brine into a large pot. Add the remaining water/apple cider and refrigerate the brine until it is cold.
- Add the uncooked turkey (breast-side down) and the brine to a large stock pot, food-safe container or brine bag. Place it in the fridge for 12-24 hours. If you are using a cooler, swap some of the water out for ice and use a thermometer to ensure everything stays below 4C. Rotate the turkey a few times to brine evenly.
- Remove the turkey from its overnight bath and discard the brine. Rinse it thoroughly with cold water, inside and out. Pat it dry with paper towel. Roast your turkey and enjoy!
Notes
It's important to remember that brining increases the salt in your turkey. If you're using a dry rub, consider reducing or omitting the salt to prevent your bird from being too salty. The brine may also add salt to the stuffing if you stuff your turkey.
Larger turkey's, would need about double to triple the amount of brine in this recipe.