Citrus Herb Turkey Brine (For the Juiciest Holiday Turkey)

An Easy Citrus Herb Brine for a Juicy Turkey

This citrus herb turkey brine is my go-to way to add flavor and help keep our holiday turkey juicy. It’s made with kosher salt, brown sugar, fresh oranges, sage, rosemary, and bay leaves for a simple brine that gives the turkey plenty of flavor without making the process complicated.

I usually make the brine the day before I plan to roast the turkey. Once it’s completely chilled, the turkey goes in and the refrigerator does most of the work.

If you’ve ever worried about serving a dry Thanksgiving turkey, brining is one extra step that’s well worth the little bit of prep. And while the brine is cooling, the oranges and fresh herbs make the kitchen smell pretty darn good too.

Why Brine a Turkey?

Brining is simply soaking the turkey in a mixture of water, salt, sugar, citrus, and herbs before roasting. It’s an easy make-ahead step that seasons the turkey and helps it stay juicy as it cooks.

Here’s why I like to brine my holiday turkey:

• Juicier turkey: Brining helps the meat hold onto moisture during roasting.
• More flavor: The kosher salt seasons the turkey while the oranges and fresh herbs add subtle citrus and herb flavor.
• Easy to make ahead: I prepare the brine ahead of time, let it cool completely, and then let the turkey brine in the refrigerator overnight.
• Great for a large turkey: This recipe makes enough brine for a whole turkey up to about 20 pounds.

Once the turkey is submerged in the chilled brine, there really isn’t much left to do until you’re ready to prepare it for roasting.

Ingredients for Citrus Herb Turkey Brine

This turkey brine uses simple ingredients, but each one adds something to the finished turkey.

• Cold water: You’ll need 2 gallons total. Part of the water is warmed to dissolve the salt and sugar, while the remaining cold water helps cool the brine back down.
• Kosher salt: The base of the brine and what helps season the turkey throughout. Be sure to use kosher salt since different types of salt measure differently by volume.
• Brown sugar: Balances the saltiness and adds a subtle sweetness to the brine.
• Oranges: Fresh orange slices give the brine a light citrus flavor that works especially well with the herbs.
• Bay leaves: Add another layer of savory flavor while the turkey brines.
• Fresh sage: One of my favorite classic holiday herbs and a natural pairing with turkey.
• Fresh rosemary: Adds a fragrant, woodsy herb flavor to the brine.
• Whole peppercorns, optional: Add a little extra savory spice without making the brine hot.
• Onion, optional: Quartered onion adds another layer of savory flavor.
• Ice, if needed: Helpful for cooling the brine completely before adding the turkey.

For the exact amounts, see the recipe card below.

How to Make Citrus Herb Turkey Brine

1. Add 1 gallon of water to a large pot. Stir in the kosher salt and brown sugar. Warm over medium heat just until the salt and sugar have completely dissolved. There is no need to bring the mixture to a boil.
2. Remove the pot from the heat. Add the remaining 1 gallon of cold water, along with the sliced oranges, bay leaves, fresh sage, rosemary, and any optional aromatics.
3. Allow the brine to cool completely before adding the turkey. If needed, add ice to help cool it more quickly. Never place a raw turkey into warm brine.
4. Place the thawed turkey in a large food-safe container, stockpot, or heavy-duty brining bag. Pour the completely cooled brine over the turkey.
5. Make sure the turkey is fully submerged in the brine. If necessary, use a plate to gently weigh it down.
6. Cover and refrigerate the turkey in the brine for 12 to 24 hours, depending on the size of your turkey. Keep the turkey refrigerated at 40°F or below during the entire brining time.
7. When the brining time is finished, remove the turkey and discard the used brine.

How Long Should You Brine a Turkey?

The amount of time I brine a turkey depends mostly on its size. You want to give the brine enough time to work without leaving the turkey in so long that the meat becomes overly salty.

Use this as a simple guide:

• Turkey under 15 pounds: About 12 hours
• Turkey 15 to 20 pounds: About 18 to 24 hours

I usually find that overnight brining works perfectly for most turkeys. I prepare the brine ahead of time, let it cool completely, and then add the turkey so it can brine in the refrigerator overnight.

Try not to go much beyond 24 hours with this recipe. Longer isn’t necessarily better when it comes to brining, and the turkey can become saltier than you want.

Always keep the turkey refrigerated at 40°F or below for the entire brining time.What To Do Before Roasting

What to Do After Brining Your Turkey

Once the turkey has finished brining, remove it from the brine and discard all of the used brine.

Pat the turkey thoroughly dry with paper towels, including the outside of the skin. Getting the skin nice and dry helps the butter and seasonings stick and encourages better browning while the turkey roasts.

There’s no need to rinse the turkey after brining. Instead, carefully remove it from the brine, pat it dry, and clean and sanitize any surfaces that came into contact with the raw turkey or brining liquid.

Because the turkey has already absorbed salt from the brine, go lighter on any additional salt you use when seasoning it for roasting.

From here, your turkey is ready for the oven. I use my Slow Roasted Turkey method, roasting it low and slow with butter, herbs, broth, and regular basting for a tender, juicy holiday turkey.

Tips for the Best Turkey Brine

Discard the brine after use. Never reuse brine that has been in contact with raw turkey.

Start with a fully thawed turkey. A frozen or partially frozen turkey won’t brine as evenly.

Use kosher salt. Different types and brands of salt can vary quite a bit by volume, so I recommend sticking with the kosher salt called for in the recipe rather than substituting table salt.

Cool the brine completely. Never add a raw turkey to warm brine. I use the second gallon of cold water and add ice if needed to bring the temperature down before adding the turkey.

Keep the turkey submerged. The brine should surround the entire bird. If your turkey wants to float, a plate can help gently keep it under the brine.

Keep it cold. The turkey needs to stay refrigerated at 40°F or below during the entire brining time.

Don’t over-brine. For this recipe, I stick with about 12 hours for smaller turkeys and up to 24 hours for larger birds.

Go easy on the salt when roasting. The turkey has already been seasoned by the brine, so you won’t need as much additional salt afterward.

Pat the turkey really dry. Drying the skin well before adding butter and seasonings helps it brown better in the oven.

Helpful Tools for Brining a Turkey

You don’t need much special equipment to brine a turkey, but having a few things ready makes the process much easier.

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• Large food-safe brining container: Make sure it’s large enough to hold both your turkey and the brine while keeping the turkey completely submerged.
• Heavy-duty turkey brining bags: A good option if you don’t have room in the refrigerator for a large stockpot or container.
• Large stockpot: You’ll need plenty of room for dissolving the salt and sugar and adding the remaining water and aromatics.
• Refrigerator thermometer: Helpful for making sure your turkey stays at 40°F or below throughout the brining time.

Flavor Variations for Turkey Brine

I love the combination of orange, sage, and rosemary in this brine, especially for Thanksgiving, but you can easily change the aromatics to suit your holiday meal.

• Apple herb: Replace some of the water with apple cider and keep the sage and rosemary for a cozy fall flavor.
• Lemon herb: Swap the oranges for fresh lemons and add thyme along with the rosemary.
• Garlic herb: Add several smashed garlic cloves along with the sage, rosemary, and peppercorns.
• Extra citrus: Use a combination of oranges and lemons for a brighter citrus flavor.

Keep the basic salt, sugar, and water proportions the same and use the variations to change the aromatics rather than the foundation of the brine.

What to Serve With Brined Turkey

Once your turkey has finished brining, it’s ready for my Slow Roasted Turkey method. From there, all you need are the sides!

Here are a few of my favorite recipes to serve with turkey:

• Sourdough Herb Stuffing
• Creamy Mashed Potatoes
• Creamy Au Gratin Potatoes
• Corn Pudding

Add some gravy and cranberry sauce and you’ve got a pretty darn good Thanksgiving dinner.

Frequently Asked Questions About Turkey Brine

Can I brine a frozen turkey?

I recommend thawing the turkey completely before adding it to the brine. A fully thawed turkey allows the brine to work more evenly throughout the meat.

Can I brine a turkey that is already pre-brined or injected?

Check the label before brining your turkey. If it says the turkey has been pre-brined, enhanced, injected with a solution, or contains added salt, I would not use this full-strength brine. Brining an already salted turkey can leave the finished meat much saltier than you intended.

Do I need to rinse the turkey after brining?

No. Remove the turkey from the brine, discard the used brine, and pat the turkey thoroughly dry with paper towels.

Can I make turkey brine ahead of time?

Yes. I actually prefer making the brine ahead so it has plenty of time to cool completely. Prepare the brine, refrigerate it until thoroughly chilled, and then add your thawed turkey when you’re ready to begin brining.

How long should I brine my turkey?

For this recipe, I brine a turkey under 15 pounds for about 12 hours and a 15 to 20-pound turkey for about 18 to 24 hours. I don’t recommend going much longer than 24 hours.

Does a brined turkey need additional salt before roasting?

Usually much less. The brine has already seasoned the turkey, so I go lighter with additional salt when seasoning it for roasting. You can always add salt at the table, but you can’t take it back out of the bird.

What kind of container should I use for turkey brine?

Use a container large enough to hold both the turkey and the brine while keeping the turkey completely submerged. A large food-safe container, stockpot, or heavy-duty brining bag works well.

Whatever you use, make sure the turkey can remain refrigerated at 40°F or below throughout the entire brining time.