Description
This easy turkey brine recipe ensures a tender, juicy, and flavorful turkey perfect for your Thanksgiving feast or any special occasion. The combination of citrus fruits, fresh herbs, maple syrup, and apple juice creates a refreshing and aromatic brine that deeply infuses the turkey with moisture and subtle sweetness. By brining the turkey overnight, you’ll transform a dry bird into the highlight of your meal, bursting with savory and herbal notes.
Ingredients
Scale
Brine Ingredients
- 1 quart water
- 1 ½ cups kosher salt
- 2 lemons (quartered)
- 2 oranges (quartered)
- 2 fresh springs rosemary (needles removed and stem discarded)
- 10 fresh bay leaves
- 10 fresh sage leaves
- 1 teaspoon dried thyme
- 1 tbsp whole peppercorns
- 1 cup maple syrup
- 3 quarts apple juice
- Water to cover the bird
Turkey and Roasting Ingredients
- 12 lb turkey (giblets removed)
- 1 cup salted butter (softened)
- 1 tbsp fresh rosemary (minced)
- 1 tbsp fresh sage (minced)
- 1 tbsp fresh thyme (minced)
- 5 cloves garlic (minced)
- 1 lemon (zested)
- Salt and pepper to taste
- 2 lemons (quartered)
- 5 fresh sage leaves
- 5 fresh rosemary sprigs
- 5 fresh thyme sprigs
- 1 onion (quartered)
Instructions
- Prepare the Brine: In a large pot, combine 1 quart water, kosher salt, quartered lemons and oranges, rosemary sprigs, bay leaves, sage leaves, dried thyme, whole peppercorns, maple syrup, and apple juice. Stir the mixture until the salt has dissolved completely, creating a flavorful brine.
- Submerge the Turkey: Place the 12 lb giblet-removed turkey in a large brining container or clean bucket. Pour the brine over the turkey, then add additional water as needed to fully submerge the bird. Cover and refrigerate or keep in a cold area for 8-12 hours to allow the flavors to penetrate the meat.
- Remove and Rinse: After brining, remove the turkey from the brine. Rinse thoroughly under cold water to remove excess salt and pat dry with paper towels.
- Prepare Herb Butter: In a bowl, mix softened salted butter with minced fresh rosemary, sage, thyme, garlic, and lemon zest. Season this herb butter with salt and pepper to taste.
- Butter the Turkey: Gently loosen the skin of the turkey breast and thighs and spread the herb butter underneath the skin for maximum flavor. Spread any remaining butter evenly over the surface of the turkey.
- Stuff and Roast: Stuff the turkey cavity with quartered lemons, fresh sage leaves, rosemary sprigs, thyme sprigs, and quartered onion. Place the turkey on a roasting rack inside a roasting pan, then roast according to your preferred method until the internal temperature reaches 165°F (75°C), typically about 3 to 3.5 hours for a 12 lb bird.
- Rest and Serve: Once roasted, let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute. Serve the moist, flavorful turkey for your meal.
Notes
- This citrus turkey brine creates the tastiest, moistest Thanksgiving turkey you’ve ever had, eliminating dry meat.
- Brining time can be adjusted between 8-12 hours; avoid going too long to prevent overly salty meat.
- Ensure the turkey is fully submerged in the brine for even seasoning.
- Pat the turkey dry after rinsing to help the skin crisp during roasting.
- Roast the turkey until the internal temperature reaches 165°F to ensure it is safe to eat.
Nutrition
- Serving Size: 1 pound
- Calories: 692 kcal
- Sugar: 19 g
- Sodium: 14650 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 70 g
- Cholesterol: 272 mg
