There is something special about the quiet work that happens the day or two before a big holiday meal. The house is a little warmer, the counters are crowded with ingredients, and there is that happy feeling of knowing everyone will be gathered around the table soon.
One of my favorite “day before” traditions is mixing up this citrus herb turkey brine. The salt, brown sugar, oranges, and fresh herbs come together in a simple mixture that helps keep your turkey juicy and flavorful, from the very first slice to the leftovers the next day. And while the brine cools, your kitchen smells like Thanksgiving in the best way.
If you have ever worried about serving a dry turkey, this is the recipe to try. Brining is such an easy step, and it makes a big difference in how your turkey turns out.
Why Brine a Turkey?
Brining is simply soaking the turkey in a salty, flavorful liquid before roasting. That salt and liquid work their way into the meat and help it stay moist as it cooks.
This brown sugar citrus brine is:
Simple to mix together with basic pantry and fridge ingredients Flavorful from the oranges, herbs, and spices Make ahead friendly so you can prep it the day before Perfect for big birds up to about 20 pounds
Once the turkey is in the brine, your fridge does the rest of the work.
Ingredients for Citrus Herb Turkey Brine
• 2 gallons cold water
• 1 1/2 cups kosher salt
• 1 cup brown sugar
• 2 oranges, sliced
• 4 to 6 bay leaves
• A handful of fresh sage leaves
• A few sprigs of fresh rosemary
• Optional: 1 tablespoon whole peppercorns
• Optional: 1 onion, quartered
• Ice, if needed to fully chill the brine before adding the turkey
Instructions for Turkey Brine
1. Add 1 gallon of the water to a large pot. Stir in the salt and brown sugar. Warm over medium heat just until the salt and sugar dissolve. Do not let it boil.
2. Remove from heat. Add the remaining cold water along with the oranges, bay leaves, sage, rosemary, and any optional aromatics.
3. Let the brine cool completely. Add ice if you need to bring it down quickly.
4. Place your turkey into a large food safe bucket, brining bag, or stock pot. Pour the cooled brine over the turkey. If needed, weigh the turkey down with a plate to keep it fully submerged.
5. Refrigerate 12 to 24 hours before roasting.
How Long Should You Brine a Turkey?
Use this as a simple guide:
• Under 15 pounds: 12 hours
• 15 to 20 pounds: 18 to 24 hours
If you go much longer than 24 hours, the meat can start to get a little too salty, so it is better to stay within that window.
What To Do Before Roasting
Once the brine time is up:
1. Carefully remove the turkey from the brine.
2. Discard the brine. Do not reuse it.
3. Rinse the turkey under cool water, inside and out, to remove extra salt from the surface.
4. Pat the turkey very dry with paper towels.
5. Let it air dry in the fridge for a bit, if you have time, for crispier skin.
6. Season lightly and roast using your favorite method.
Because the brine already adds seasoning, you can be gentle with extra salt before roasting. A little butter or oil and your favorite herbs on the skin are usually plenty.
Tips for Success
• Start with a thawed turkey.
Check your turkey well ahead of time so it has time to thaw safely in the refrigerator.
• Keep everything cold.
The brine must be fully chilled before you add the turkey, and the turkey must stay at a safe temperature while it brines.
• Choose the right container.
A food safe bucket, stock pot, or heavy brining bag all work. Just make sure it fits in your fridge.
• Watch the salt.
This recipe uses kosher salt. If you only have table salt, you will need less, since it is finer and “saltier” by volume.
Flavor Variations for Turkey Citrus Herb Turkey Brine (For the Juiciest Holiday Turkey Brine
You can easily make this brine your own:
• Swap oranges for lemons, or use half oranges and half apples.
• Add sliced garlic and thyme for a more savory, herb-forward turkey.
• Replace some of the water with apple cider for an extra cozy fall flavor.
What To Serve With Brined Turkey
Once your turkey is resting, it is time to bring out the sides. This brined turkey pairs really well with:
• Homemade gravy
• Classic stuffing or dressing
• Your favorite Thanksgiving sides and appetizers
Frequently Asked Questions about Turkey Brine
Can I reuse turkey brine?
No. Once the brine has been used on raw poultry, it needs to be discarded for food safety.
Can I brine a turkey in a cooler?
You can, as long as you treat it like a refrigerator. It must stay at or below 40°F the entire time. Add plenty of ice and check it often.
Do I still salt the turkey before roasting?
The brine already adds a good amount of salt, so go easy. A light sprinkle on the skin or under the skin in a few spots is usually enough.
Citrus Herb Turkey Brine (For the Juiciest Holiday Turkey)
Ingredients
Method
- Add 1 gallon of the water to a large pot. Stir in the salt and brown sugar. Warm over medium heat just until the salt and sugar dissolve. Do not let it boil.
- Remove from heat. Add the remaining cold water along with the oranges, bay leaves, sage, rosemary, and any optional aromatics.
- Let the brine cool completely. Add ice if you need to bring it down quickly.
- Place your turkey into a large food safe bucket, brining bag, or stock pot. Pour the cooled brine over the turkey. If needed, weigh the turkey down with a plate to keep it fully submerged.
- Refrigerate 12 to 24 hours before roasting.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
