Description
This Best Turkey Brine Recipe ensures a juicy, flavorful turkey by soaking it in a mixture of apple cider, kosher salt, brown sugar, citrus, garlic, and fresh herbs. The brining process tenderizes the meat while infusing it with a balanced sweet, savory, and citrusy taste, making your holiday or special occasion turkey extraordinarily delicious.
Ingredients
Scale
Turkey
- 1 14 lb turkey, giblets and neck removed
Brine Liquid
- 2 gallons liquid (apple cider is preferred; water also works)
Brine Mix
- 1 cup coarse kosher salt or good quality coarse sea salt
- 1 cup brown sugar
- 8 cloves garlic, smashed
- 2 oranges, juiced and halved
- 2 lemons, juiced and halved
- 4 TBSP peppercorns
- 4 bay leaves
- Handful of fresh herbs (rosemary, thyme, sage, and parsley)
Instructions
- Prepare the Brine: Transfer about 8 cups of apple cider or water to a saucepan. Add the kosher salt and brown sugar, then bring it to a boil. Lower heat to a simmer and stir occasionally until all salt and sugar are fully dissolved. Remove from heat and let the brine cool completely. To speed cooling, add ice after removing from heat.
- Combine Brine Ingredients: Pour the cooled brine into your brining container. Add the remaining cider along with smashed garlic cloves, peppercorns, bay leaves, and fresh herbs. Squeeze the juice from the oranges and lemons directly into the brine, and place the juiced halves into the container as well.
- Brine the Turkey: Submerge the turkey slowly and carefully into the brine, ensuring it is fully covered. Be mindful as the liquid level will rise. Cover the container and refrigerate for 1 hour per pound (approximately 14 hours for a 14 lb turkey).
- Rinse the Turkey: Once brining time is complete, transfer the turkey to a sink lined with plastic bags or wrap for sanitation. Rinse the turkey thoroughly but gently with low-pressure cold water to remove excess salt, avoiding splashback.
- Dry and Prepare for Cooking: Pat the turkey dry completely with paper towels. Transfer it to your cooking vessel and proceed to season and cook the turkey as desired, using your preferred recipe.
Notes
- Nutritional information excludes the brine liquid as the turkey is served without it.
- Brining time should be approximately 1 hour per pound of turkey weight.
- Coarse kosher salt varies by brand: Morton salt is denser while Diamond Crystal is lighter and fluffier. If using Diamond Crystal, add an extra teaspoon of salt to the brine.
Nutrition
- Serving Size: 1 serving (approximately 6 oz cooked turkey)
- Calories: 180
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 27 g
- Cholesterol: 70 mg
