Description
This Best Turkey Brine Recipe ensures a juicy, flavorful turkey by soaking it in a seasoned brine of apple cider, salt, sugar, fresh herbs, citrus, and spices. Brining the turkey enhances its moisture retention and infuses subtle aromatic notes, making it perfect for any holiday or special occasion dinner.
Ingredients
Scale
Turkey
- 1 14 lb turkey, giblets and neck removed
Brine Liquid
- 2 gallons liquid (apple cider preferred; water also works)
Brine Seasonings
- 1 cup coarse kosher salt or good quality coarse sea salt (adjust according to brand; see notes)
- 1 cup brown sugar
- 8 cloves garlic, smashed
- 2 oranges, juiced and halved
- 2 lemons, juiced and halved
- 4 tablespoons peppercorns
- 4 bay leaves
- Handful fresh herbs (rosemary, thyme, sage, parsley)
Instructions
- Prepare the brine: Transfer about 8 cups of apple cider or water into a saucepan. Add the kosher salt and brown sugar. Bring the mixture to a boil over medium heat, then reduce to a simmer. Stir occasionally until the salt and sugar have completely dissolved. Remove from heat and let the brine cool to room temperature, speeding up the process by adding ice if desired.
- Combine brine ingredients: Pour the cooled brine into your brining container. Add the remaining liquid cider along with smashed garlic cloves, fresh herbs, peppercorns, bay leaves, and the juices from the oranges and lemons. Place the halved, squeezed oranges and lemons into the pot as well for added flavor.
- Submerge the turkey: Slowly and carefully lower the turkey into the brine. Be mindful that the liquid will rise as the turkey is added. Ensure the turkey is fully submerged. Cover the container and place it in the refrigerator for 1 hour per pound (about 14 hours for a 14 lb turkey).
- Rinse the turkey: When brining time is finished, carefully transfer the turkey to the sink lined with plastic for sanitation. Rinse the turkey thoroughly but gently with low water pressure to remove excess salt and brine residues. This step prevents the turkey from becoming too salty.
- Dry and prepare for cooking: Pat the turkey dry with paper towels. Transfer it to your cooking vessel and season as desired before proceeding with your preferred cooking method.
Notes
- Nutritional information excludes the brine since the turkey is served without it.
- Brining time is approximately 1 hour per pound of turkey weight.
- Coarse kosher salt volume varies by brand: Morton salt is denser, while Diamond Crystal is lighter and fluffier. If using Diamond Crystal brand, increase salt quantity by 1 teaspoon to achieve equivalent salinity.
- Use a sanitized, non-reactive container for brining to avoid contamination or reactions.
- Refrigerate the turkey during brining to keep it safe and fresh.
Nutrition
- Serving Size: 1 serving (approx. 120g cooked turkey)
- Calories: 190
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 90 mg
