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The Best Turkey Brine Recipe

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4 from 3 reviews

This is a flavorful and aromatic turkey brine recipe designed to infuse your turkey with moisture and a subtle hint of sweetness and citrus. The blend of apple cider, orange juice, brown sugar, kosher salt, herbs, garlic, and citrus peels creates a well-balanced brine that enhances the turkey’s texture and taste, making it perfect for roasting.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: N/A (brining only, cooking time depends on recipe)
  • Total Time: 24 hours 15 minutes
  • Yield: 1 whole turkey (size depends on turkey used, typically 12-15 lbs)
  • Category: Brining
  • Method: No-Cook
  • Cuisine: American

Ingredients

Brine Ingredients

  • 3 Cups Apple Cider
  • 3 Cups Orange Juice
  • 13 Cups Water
  • 2 Cups Brown Sugar
  • 1 Cup Kosher Salt
  • 5 Bay Leaves
  • 5 Cloves Garlic (minced)
  • 4 Sprigs Rosemary (leaves stripped off)
  • 1 Orange Peel
  • 1 Lemon Peel

Instructions

  1. Prepare the Brine: Place each ingredient of the brine—apple cider, orange juice, water, brown sugar, kosher salt, bay leaves, minced garlic, rosemary leaves, orange peel, and lemon peel—into a large pot. Stir thoroughly until the brown sugar and kosher salt have completely dissolved to ensure even seasoning throughout the brine.
  2. Brine the Turkey: Submerge the turkey fully in the prepared brine within the pot. Cover the pot with a lid to prevent contamination and odor absorption, then place it in the refrigerator.
  3. Soak the Turkey: Let the turkey soak in the brine within the refrigerated environment for 24 hours. This extended soaking time allows the poultry to absorb moisture and flavors thoroughly, resulting in juicier and tastier meat.
  4. Remove and Dry: After 24 hours, remove the turkey from the brine and pat it dry with paper towels. Place it uncovered in the refrigerator so the skin can dry completely, which helps achieve a crispy skin when roasted.
  5. Cook the Turkey: Proceed to cook the turkey using your preferred classic roasting recipe, ensuring the meat is cooked to a safe internal temperature of 165°F (74°C).

Notes

  • Ensure the turkey is fully submerged in the brine for even seasoning.
  • Use a container large enough to hold the turkey and brine comfortably.
  • Drying the turkey skin in the fridge before roasting helps improve crispiness.
  • Discard the brine after use; do not reuse it to avoid bacterial contamination.
  • If time is short, the turkey can be brined for a minimum of 12 hours, but 24 hours yields best results.

Find it online: https://cheftinaskitchen.com/the-best-turkey-brine-recipe/