Great Turkey Brine for a Moist Juicy Bird
Transform your holiday turkey into a show-stopping centerpiece with this Great Turkey Brine for a Moist Juicy Bird. This foolproof brine recipe combines the perfect balance of kosher salt, brown sugar, citrus juices, and an aromatic blend of garlic, fresh herbs, and spices to infuse your turkey with incredible flavor while keeping it irresistibly tender and juicy. A simple simmering process ensures that the flavors meld beautifully, while the addition of crushed ice helps maintain the turkey at a safe temperature during brining. Perfect for any festive occasion, this brine guarantees a succulent, well-seasoned turkey that will leave your guests raving. Ideal for Thanksgiving, Christmas, or any time you crave a richly flavorful roast, it's the key to achieving turkey perfection!
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Recipe Information
Ingredients
- 16 cups Water
- 1 cup Kosher salt
- 1 cup Brown sugar
- 6 cloves Garlic cloves, smashed
- 1 tablespoon Black peppercorns
- 3 leaves Bay leaves
- 2 sprigs Fresh rosemary sprigs
- 4 sprigs Fresh thyme sprigs
- 6 sprigs Fresh parsley sprigs
- 0.5 cup Juice of an orange
- 0.25 cup Juice of a lemon
- 8 cups Crushed ice
Instructions
In a large stockpot, bring 8 cups of water to a boil over high heat.
Once the water is boiling, stir in kosher salt and brown sugar until both are fully dissolved.
Add smashed garlic, black peppercorns, bay leaves, rosemary, thyme, and parsley to the pot.
Reduce the heat to medium-low and let the mixture simmer for 10 minutes to release the flavors of the aromatics.
Turn off the heat and stir in the orange and lemon juice.
Allow the brine mixture to cool completely to room temperature. If time is limited, transfer the mixture to a heat-proof container and refrigerate until cool.
In a large clean container (big enough to hold your turkey and brine), combine the cooled brine mixture with the remaining 8 cups of cold water and crushed ice.
Remove the giblets and neck from the turkey cavity, then place the turkey into the brine. Make sure the bird is fully submerged. If necessary, weigh it down with a plate.
Cover and refrigerate the turkey in the brine for at least 12 hours (or up to 24 hours for maximum flavor).
After brining, remove the turkey from the solution and discard the brine. Thoroughly rinse the turkey under cold water to remove excess salt and pat it dry with paper towels.
Proceed with your preferred method of cooking the turkey for juicy, flavorful results.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 107615 mg | 4679% | |
| Total Carbohydrate | 265.4 g | 97% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 246.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 731 mg | 56% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1198 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
