Turkey Brine Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
3 mins
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Total Time
13 mins
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Servings
30
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Calories
43 kcal
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Course
Main Course
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Cuisine
American
Turkey Brine Recipe
Description
The brining liquid begins by dissolving salt and sugar in a mixture of cold water and apple cider over medium heat with aromatics including smashed garlic cloves, whole peppercorns, slices of orange and lemon, rosemary sprigs, and bay leaves. After simmering briefly, the mixture is cooled before use to ensure food safety.
The whole turkey is fully submerged in the cooled brine and refrigerated for 18 to 24 hours, allowing the flavors and moisture to infuse the bird. After brining, the turkey is rinsed with cold water and patted dry before proceeding with roasting or other preferred cooking methods.
This brine enhances turkey texture by reducing dryness and imparting balanced savory and citrus herbal notes. It is important to use the appropriate salt type and the correct apple cider (not vinegar) to achieve the intended results. The brine allows flexibility for different turkey roasting recipes afterward.
Ingredients
- 2 cups apple cider DO NOT use apple cider vinegar
- 2 gallons water cold
- 1 1/2 cups kosher salt
- 1 cup brown sugar
- 5 cloves garlic smashed
- 2 tablespoons peppercorns
- 2 orange thinly sliced
- 2 lemon thinly sliced, plural
- 5 rosemary sprigs
- 3 bay leaf
Instructions
- Place all the ingredients in a large pot over medium heat. Bring to a simmer.
- Cook for 2-3 minutes or until salt and sugar have dissolved.
- Turn off the heat. Let the brine mixture cool.
- Place a whole turkey in the brine solution to fully submerge it, then refrigerate for 18-24 hours. If your turkey does not fit into the pot, place the turkey and the brine into a brining bag.
- When you're ready to cook your turkey, remove it from the brine and rinse with cool water; pat dry with paper towels.
- Proceed with your normal turkey roasting method, or I've listed my favorite turkey recipes below in the notes section.
Notes
- Use kosher salt specifically, as table salt is denser and measures differently, which can affect brine concentration.
- Always cool the brine fully before adding the turkey to avoid any food safety issues.
- Apple cider used here is the beverage type, not apple cider vinegar; apple juice can be a substitute if cider is unavailable.
- Place the turkey in a cool brining bag if it does not fit in the pot to fully submerge.
- After brining, rinse and pat the turkey dry before cooking to remove excess salt and surface flavors.
- Suggested accompanying recipes include Thanksgiving Roast Turkey, Roasted Turkey Breast, Smoked Turkey, and Herb Roasted Turkey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 11g | 4% |
| Sodium | 561mg | 23% |
| Potassium | 62mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 20mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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