This transformative Citrus turkey brine infuses poultry with flavor and tenderness like no other. The flavors pair well with any of your favorite side dishes and the process of brining is simple enough that anyone can do it! Take your turkey to the next level this year!
You’ll never cook a Thanksgiving turkey the same way again after using our fresh herb citrus brine. The brining process is the best way to make juicy turkey that is also tender and flavorful. Even if it’s overcooked a little, it still tastes delicious.
Last year we did an oven turkey with today’s brine and an easy smoked turkey using our smoked turkey injection recipe and they were both fantastic.
Our Thanksgiving table isn’t complete without doctored stovetop stuffing, sweet potato pecan streusel, and homemade sweet dinner rolls. After the feast, we chow down on mini pumpkin cheesecakes, and warm dutch caramel apple pie with ice cream.
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🦃 Ingredients:
Ingredients:
- Onion, whole orange, and lemon – diced into large chunks or wedges. These are the aromatics that flavor the brine.
- Salt – we used Diamond Crystal Kosher salt, it’s the best for wet brining. Kosher salt is a must – the granules are much larger than a table salt and the quantities needed are very different depending on the size of the granule.
- granulated sugar – you need a little sweetness to balance the other flavors but could also use honey or brown sugar.
- black pepper – ground or freshly cracked whole peppercorns will work.
- Sprigs of sage, whole cloves, bay leaves, allspice berries and juniper berries – more spices and aromatics for the brine.
- Water – we dissolve the salt in boiling water and then this forms the base of our citrus turkey brine.
- Ice water – to cool brine down
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Use your turkey drippings to make this delicious gluten free gravy to pour over top before serving.
Substitutions and Variations
- Herbs and Spices – feel free to use your favorite combination of fresh rosemary, cinnamon sticks, star anise, coriander, thyme, parsley.
- Citrus fruit – limes, tangerines, and grapefruits would also work well.
- Chicken – you can easily adjust this recipe to brine a whole chicken.
🔪 Instructions:
Step 1: Slice the orange, onion, and lemon into wedges and place them into a large pot. Stir in the sugar, salt, pepper, sage, bay leaves, and cloves.
Step 2: Break up the allspice and juniper berries using a pestle and mortar and add to the large stock pot.
Step 3: Pour in 8 cups of cold water and bring the brine solution to a boil. Stir while simmering to dissolve the salt and sugar. Remove the citrus brine from the heat and add 4 cups of ice water to cool it down. Place turkey in the room temperature brine mixture or transfer to a large brining bag. Cover with plastic wrap and refrigerate up to 48 hours.
Step 4: Remove the whole turkey from the brine and drain all of the liquid from the cavity. Pat dry with paper towels. Discard brine. Place the brined turkey in a roasting pan with the breast side up.
Pro Tip: While you can brine your turkey up to 48 hours, 12-24 hours is a nice sweet spot to make sure it doesn’t get too salty.
Step 5: Add dressing or fresh onions, citrus peel, and garlic to the cavity of the turkey. .
Step 6: To truss, skewer the cavity opening in horizontal rows. Lay a large piece of kitchen twine across the top of the skewer. Criss cross the ends of the twine back and forth over the skewers going down. Cinch the twine to close the skin. Tie the trussing in a knot or bow to the keep the legs neatly tucked in.
Step 7: Cover the exterior of the turkey with butter, salt, and pepper, then roast. (I have included a roasting chart below for your reference!)
SERVE: Serve this flavorful turkey with all of your favorite holiday sides.
The best turkey is cooked at a lower oven temperature of 325 degrees. Use our handy chart to see how long it’s going to take for your delicious turkey to come out of the oven!
Perfect Citrus Brined Turkey Preparation Tips
- Avoid brining a frozen turkey, it should be completely thawed first.
- Check the packaging on your fresh turkey label to ensure that it has not be pre-brined and is natural. The label should not have any added ingredients. If it does, the excess salt content that comes in the turkey, plus what is added in the brine, may result in an overly salty turkey.
- When using chicken or turkey breast (versus the entire bird) a basic brine ratio to keep in mind is a gallon of water to a cup of kosher salt. Brining 1 hour per pound is pretty standard.
- Depending on the size of your bird, you may want to brine it in a cooler to free up space in the refrigerator.
- Never reuse brine that has had raw turkey or chicken in it.
- When checking the internal temperature of the roasted turkey, be sure the meat thermometer is inserted into the thickest part of the thigh and reads at least 165 degrees F.
Fun Fact
45 years of evolution separates the chicken and turkey species from each other. -Smithsonian Magazine
Recipe FAQs
The main difference between dry brining and wet brine is the way they add flavor and moisture to food. Dry brine involves rubbing the food with a mixture of salt and seasonings, without using liquid other than olive oil. It’s great for concentrating flavors and forming a crispy flavorful crust. Wet brine requires submerging the food in a liquid solution of salt and other seasonings. It ensures flavor distribution and adds more moisture to the food.
Neither is inherently better; it depends on your preference and the specific dish you’re preparing. Use dry brine for intensified flavors and a crust, and wet brine for even moisture and flavor.
Our favorite is Diamond Crystal Kosher salt. Regardless of the brand, you do not want to use regular table salt because the turkey will be too salty.
Yes. The longer the turkey sits in the salt mixture, the saltier it will be and the texture can break down. Aim for to brine for 24 hours, but no more than 48 hours for larger birds.
More Delicious Turkey Recipes
If you tried this Citrus Turkey Brine Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Citrus Turkey Brine
Ingredients
- 1 yellow onion cut into large chunks
- 2 oranges
- 1 lemon
- ⅔ cup Diamond Crystal Kosher salt
- ½ cup granulated sugar
- 1 teaspoon black pepper
- 2 bay leaves
- Sprigs of sage
- 4-5 whole cloves
- 1 teaspoon allspice berries
- 1 teaspoon juniper berries
- 8 cups water to boil in
- 4 cups ice water to cool brine down
Instructions
- Slice onion, oranges, and lemon into wedges. Place In a large stockpot.
- Add salt, sugar, black pepper, bay leaves, sage, and cloves to the stockpot.
- Use a mortar and pestle to break up the allspice and juniper berries and add them to the stockpot also.
- Add 8 cups water and bring the mixture to a boil. Simmer while stirring until the sugar and salt are completely dissolved.
- Remove from heat and add 4 cups of ice water to help cool down the brine. It should be no warmer than lukewarm when adding the turkey.
- Add turkey to the pot or transfer the turkey and cooled brine to a brining bag or any type of container large enough to contain the turkey and the brine.
- Place in the refrigerator to soak for up to 48 hours.
- When it is time to cook the turkey, remove from the brine. Drain all excess liquid from the cavities and pat turkey dry all over with paper towels. You do not need to rinse the turkey.
- Stuff turkey with dressing or add fresh onions, garlic, and citrus peel to the cavity.
- To truss a turkey, skewer the cavity opening in horizontal rows down the opening. Take a large piece of kitchen twine and lay it over the top skewer. Criss cross the two ends of the twine back and forth over the skewers going down the column, then cinch the twine to close up the turkey skin. Tie the trussing at the bottom with a bow or knot, including the drumsticks to keep everything neat and tucked in.
- Coat the turkey in butter, salt, and pepper (or desired seasonings) and roast.
Notes
- Avoid brining a frozen turkey, it should be completely thawed first.
- Check the packaging on your fresh turkey label to ensure that it has not be pre-brined and is natural. The label should not have any added ingredients. If it does, the excess salt content that comes in the turkey, plus what is added in the brine, may result in an overly salty turkey.
- When using chicken or turkey breast (versus the entire bird) a basic brine ratio to keep in mind is a gallon of water to a cup of kosher salt. Brining 1 hour per pound is pretty standard.
- Depending on the size of your bird, you may want to brine it in a cooler to free up space in the refrigerator.
- Never reuse brine that has had raw turkey or chicken in it.
- When checking the internal temperature of the roasted turkey, be sure the meat thermometer is inserted into the thickest part of the thigh and reads at least 165 degrees F.
Nutrition
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