White Wine Turkey Brine Simple
Elevate your holiday turkey with this simple yet flavorful White Wine Turkey Brine! Infused with a medley of fresh herbs like rosemary, thyme, and sage, along with the zesty brightness of orange peel and a subtle touch of sweetness from brown sugar, this brine ensures your turkey stays perfectly moist and packed with savory goodness. The addition of white wine brings a luxurious depth that pairs beautifully with garlic, black peppercorns, and bay leaves for a well-rounded flavor profile. Designed for ease, this brine recipe comes together in just 15 minutes of prep and guarantees an unforgettable centerpiece for your feast. Whether you're hosting Thanksgiving or a special family dinner, this simple turkey brine ensures a tender, juicy bird every time.
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Recipe Information
Ingredients
- 1 bottle (750ml) White wine
- 12 cups Water
- 1 cup Kosher salt
- 0.5 cup Brown sugar
- 4 sprigs Fresh rosemary
- 6 sprigs Fresh thyme
- 8 leaves Fresh sage leaves
- 1 large orange (zested) Orange peel
- 4 large (smashed) Garlic cloves
- 2 tablespoons Black peppercorns
- 3 whole Bay leaves
- 4 cups Ice cubes
Instructions
In a large stockpot, combine water, kosher salt, and brown sugar. Heat the mixture over medium heat, stirring occasionally, until the salt and sugar fully dissolve. This should take about 5-7 minutes.
Remove the pot from heat and add the white wine, rosemary, thyme, sage leaves, orange peel, smashed garlic cloves, black peppercorns, and bay leaves. Stir to combine.
Allow the brine to cool to room temperature completely. If you need to speed up the process, you can place the pot in an ice bath or refrigerate it until cool.
Once the brine has cooled, transfer it to a large non-reactive container or a brining bag (at least 5-gallon capacity is recommended). Add the ice cubes to further chill the brine.
Submerge the turkey (completely thawed and giblets removed) in the brine, ensuring it is fully covered by the liquid. If necessary, place a heavy plate or pot lid on top of the turkey to keep it submerged.
Refrigerate the turkey in the brine for 12-24 hours, turning it occasionally to ensure even distribution of flavors.
After brining, remove the turkey from the container and discard the brine. Rinse the turkey thoroughly under cold running water to remove excess salt and pat it completely dry with paper towels before proceeding with your preferred cooking method.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 107534 mg | 4675% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 77.7 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1002 mg | 21% | |
*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.
