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turkey brine

Citrus Herb Turkey Brine (For the Juiciest Holiday Turkey)

This citrus herb turkey brine combines kosher salt, brown sugar, fresh oranges, sage, rosemary, and bay leaves to season your turkey and help keep it tender and juicy. It's an easy make-ahead brine that's perfect for Thanksgiving or holiday turkey.
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Prep Time 20 minutes
Brine Time 1 day
Total Time 1 day 20 minutes
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 gallons cold water
  • 1½ 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
  • 1 tablespoon whole peppercorns Optional
  • 1 onion, quartered Optional
  • Ice, if needed to fully chill the brine before adding the turkey

Method
 

  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 are completely dissolved. Do not boil.
  2. Remove from the heat and add the remaining 1 gallon of cold water. Add the oranges, bay leaves, sage, rosemary, and any optional aromatics.
  3. Allow the brine to cool completely before adding the turkey. Add ice if needed to help cool it more quickly.
  4. Place the fully thawed turkey in a large food-safe container or heavy-duty brining bag. Pour the completely cooled brine over the turkey, making sure the bird is fully submerged.
  5. Cover and refrigerate at 40°F or below. Brine a turkey under 15 pounds for about 12 hours or a 15 to 20-pound turkey for about 18 to 24 hours.
  6. Remove the turkey from the brine and discard the used brine. Do not reuse it.
  7. Pat the turkey thoroughly dry with paper towels. Season lightly with additional salt, if needed, and prepare the turkey for roasting.

Notes

Notes
  • Always start with a fully thawed turkey.
  • Check the turkey label before brining. If it has already been pre-brined, enhanced, injected with a solution, or contains added salt, I don't recommend using this full-strength brine.
  • Always cool the brine completely before adding the raw turkey.
  • Keep the turkey refrigerated at 40°F or below during the entire brining time.
  • For turkeys under 15 pounds, brine for about 12 hours. For 15 to 20-pound turkeys, brine for about 18 to 24 hours.
  • After brining, discard the used brine and pat the turkey thoroughly dry. There is no need to rinse it.
  • Go lighter on additional salt when seasoning a brined turkey.