Thanksgiving Turkey Brine
Transform your Thanksgiving turkey into a show-stopping masterpiece with this aromatic and flavorful turkey brine recipe. Designed to infuse your bird with moisture and a symphony of flavors, this brine combines kosher salt, brown sugar, fresh herbs like rosemary and thyme, smashed garlic cloves, and vibrant citrus notes from orange and lemon quarters. Whole black peppercorns and bay leaves add depth, while a mix of hot and cold water ensures the perfect balance for an evenly infused turkey. The process is simple yet transformative—requiring just a bit of time to unlock the full potential of your centerpiece dish. Ideal for ensuring a juicy, tender turkey with every slice, this brine is your ultimate secret weapon for a memorable Thanksgiving feast. Perfect for poultry enthusiasts looking to elevate their holiday dinner, this recipe pairs traditional flavors with modern techniques for guaranteed success.
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Recipe Information
Ingredients
- 16 cups Water
- 1 cup Kosher salt
- 0.5 cup Brown sugar
- 2 tablespoons Whole black peppercorns
- 5 whole Bay leaves
- 4 whole Fresh rosemary sprigs
- 6 whole Fresh thyme sprigs
- 6 whole Garlic cloves (smashed)
- 1 whole Orange (quartered)
- 1 whole Lemon (quartered)
- 8 cups Ice
Instructions
In a large stockpot, combine 8 cups of water, kosher salt, and brown sugar over medium heat. Stir until the salt and sugar are completely dissolved, about 5–7 minutes.
Remove the stockpot from heat and add the black peppercorns, bay leaves, rosemary sprigs, thyme sprigs, garlic, orange quarters, and lemon quarters. Stir to combine.
Pour the brine into a large food-safe container or bucket that can hold your turkey and add the remaining 8 cups of cold water. Stir well to ensure the mixture is evenly distributed and cooled.
Add the ice to the brine to bring the temperature down further. It is important that the brine is completely cold before adding the turkey to prevent bacterial growth.
Place your thawed turkey (removing any giblets and neck from the cavity) into the brine, ensuring it is fully submerged. Weigh it down with a plate if necessary to keep it submerged.
Cover the container and refrigerate the turkey in the brine for 12–24 hours, depending on the size of your bird (typically 1 hour per pound, not exceeding 24 hours).
After brining, remove the turkey from the brine, discard the liquid, and rinse the turkey thoroughly with cold water to remove excess salt.
Pat the turkey dry with paper towels and prepare it for roasting or cooking as desired.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 107524 mg | 4675% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 96.9 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 960 mg | 20% | |
*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.
