This fantastic citrus turkey brine will guarantee that your chicken is extremely moist. Smaller amounts of the brine can be applied to other birds.
| Prep Time: | 20 mins |
| Additional Time: | 10 hrs |
| Total Time: | 10 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 1/2 gallons |
Ingredients
- 1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
- 1 cup salt
- 1 medium onion, cut into wedges
- 1 medium orange, cut into wedges
- 1 medium lemon, cut into wedges
- 3 cloves garlic
- 4 large bay leaves
- 1 tablespoon dried thyme
- 1 tablespoon ground black pepper
- 1 ½ gallons cold water
Instructions
- Rub turkey all over with salt. Place remaining salt into a large stainless steel or enameled stockpot.
- Add onion, orange, and lemon wedges to the pot, along with garlic, bay leaves, thyme, and pepper. Place turkey into the pot and pour in cold water. Cover and refrigerate, 8 hours to overnight.
- When ready to cook, discard brine. Rinse turkey, then pat dry and place in a roasting pan. Refrigerate, uncovered, for 2 to 3 hours. Roast, grill, or deep-fry turkey according to your favorite recipe.
- Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.
Reviews
I’ve used this brine several times, always turns out great. Super moist turkey. Doesn’t really take up citrus flavor, even with the addition of orange juice, but it still makes for a delicious, moist turkey.
I’ve used this recipe for over 10 years I believe. Every year we have a 30lb or larger bird for Thanksgiving so I require larger quantities of everything. I use a black construction garbage bag because it’s thick and won’t tear, we sometimes have to transport it a 120 miles to Tampa to cook. I put it in a cooler packed with bags of ice around it. Typically I add more of what it calls for but keep the salt to the ratio to water. Every year with my big family of 20 or more we get nothing but complaints on the flavor and mistress. You really can’t mess this recipe up.
A winner every time. Easy to improvise. This year I might add some smashed cranberries.
I’ve used this brine for years. Still the best exactly as written!
This was my first time brining a turkey. I followed the recipe except I used whole peppercorns. The turkey smelled divine in the oven and the bird was beautiful when removed from the oven. Then I tasted it…… and meh! Won’t waste my time again.
It was fabulous! Made for a very flavorful bird! I used 2 gallons of water and added equal parts of brown sugar with salt to the recipe. I also added some rosemary. NOTE: Brining bags are wonderful & can be used in a cooler with a layer of ice to save fridge space.
I feel so bad. I’ve used this recipe for 10 years and never wrote a review. It is everything. I use it on turkey and all my chicken. If I’m frying, baking, grilling, if it’s a bird… it goes in this delicious bath of deliciousness. You will not regret it. So, you can tell from the picture, I’m a liberal, happy seasoner. You can’t go wrong adding an extra dash of this or that to this recipe.
This was a game changer for my turkey. Have been using this recipe for 3 years now
This worked great. First time as written, second time had no oranges so used Nature’s Choice OJ (1 cup). Great both times! Traeger smoke at 225 until reached internal of 110, then 350 for another 2 1/2 hours to get to 160. Rested for 45 minutes and cut into it. Very moist, and there wasn’t much of that 10 lb turkey left an hour later!
Excellent! Follows is how to brine a turkey, Wisconsin winter style! I never had brined a turkey before, mostly because I had no idea of what container to use that would be big enough. I thought of using a 5 gallon pail lined with a large oven cooking bag. I covered the pail with a pizza pan, and put it in my cold garage overnight. Worked perfectly!
The turkey turned out very moist. The gravy had some nice citrus tones.
Excellent! Only one thing. I believe that the citrus helps “pre-cook” the turkey kind of like a ceviche. It shaved off almost an hour of cooking time.
Fabulous brine. Very simple and held the flavor
Perfect brine for my turkey. I brined for 48 hours then removed, dried, and used a dry rub, stuffing the cavity with a cut onion, the rind of one lemon and the rind of one orange. 5 hours of smoke time later, I achieved perfection. The turkey was to die for. Thank you for the post!
very good used it the last 5yrs
I use this on chicken, too…best brine ever…
Easy flavorful brine. Nice change from herby thanksgiving brine. Turkey moist. Will definitely use again!
I am making 2 whole turkey breast for Easter along with a ham I have been using a Brine by Kikomans for quite a few years. It’s a great brine, but I am looking for another great brine and this one I can work with. I am going to swap out the water for an unsweetened lemonade (homestyle) and orange juice plus adding the fresh fruit for a freshness. As for the rest of the ingredients I will most likely keep them as is for now. I might add or switch some things because I love the taste of celery seed in brine. This and my butter compound will make for some tender and juicy birds! Thank you for posting!
I am making 2 whole turkey breast for Easter along with a ham I have been using a Brine by Kikomans for quite a few years. It’s a great brine, but I am looking for another great brine and this one I can work with. I am going to swap out the water for an unsweetened lemonade (homestyle) and orange juice plus adding the fresh fruit for a freshness. As for the rest of the ingredients I will most likely keep them as is for now. I might add or switch some things because I love the taste of celery seed in brine. This and my butter compound will make for some tender and juicy birds! Thank you for posting!
Easy and great brine for turkey or chicken.
Turkey was moist and flavorful. This will be my go to from now on