Description
This Easy Turkey Brine Recipe perfectly infuses your turkey with citrus and herb flavors, ensuring a juicy and flavorful bird every time. The recipe includes a vibrant citrus brine and a garlic herb compound butter that enhances the turkey’s taste and tenderness. Ideal for holiday meals or special occasions, this method involves brining the turkey for 8 to 24 hours, then roasting it to perfection with aromatic herbs and butter beneath the skin.
Ingredients
Scale
Citrus Brine
- 1 quart water
- 1 ½ cups kosher salt
- 2 lemons, quartered
- 2 oranges, quartered
- 2 fresh rosemary sprigs, needles removed and stem discarded
- 10 fresh bay leaves
- 10 fresh sage leaves
- 1 teaspoon dried thyme
- 1 tablespoon whole peppercorns
- 1 cup maple syrup
- 3 quarts apple juice
- Water to cover the bird
- 12 lb turkey, giblets removed
Garlic Herb Compound Butter
- 1 cup salted butter, softened
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh thyme, minced
- 5 cloves garlic, minced
- 1 lemon, zested
Bird Prep Ingredients
- Salt and pepper to taste
- 2 lemons, quartered
- 5 fresh sage leaves
- 5 fresh rosemary sprigs
- 5 fresh thyme sprigs
- 1 onion, quartered
Instructions
- Make the Brine: In a large stock pot, combine 1 quart water, kosher salt, quartered lemons and oranges, rosemary needles, bay leaves, sage leaves, dried thyme, whole peppercorns, and maple syrup. Bring the mixture to a boil, then remove from heat and stir in the apple juice. Allow the brine to cool completely before use.
- Brine the Turkey: Place the cleaned turkey in a large container such as a stock pot, brining bag, 10-gallon bucket, or unscented garbage bag. Pour the cooled brine over the bird, adding water if necessary to fully submerge it. If the turkey floats, weigh it down with a plate or bowl. Keep the turkey in the brine at 40°F or below for 8 to 24 hours, turning the bird once during this time.
- Prepare Garlic Herb Compound Butter: In a medium bowl, combine softened salted butter, minced fresh rosemary, sage, thyme, minced garlic, and lemon zest. Stir thoroughly until well combined to form the compound butter.
- Prepare the Bird for Roasting: Preheat the oven to 450°F. After brining, rinse and pat the turkey dry. Place the turkey in a roasting pan and season the outside with salt and pepper. Gently loosen the skin and spread the garlic herb compound butter evenly underneath the skin and over the bird’s exterior.
- Stuff the Turkey: Fill the bird’s cavity with quartered lemons, fresh sage leaves, rosemary sprigs, thyme sprigs, and quartered onion. This will add aromatic flavors from the inside as it roasts.
- Roast the Turkey: Reduce the oven temperature to 325°F and place the turkey inside. Roast the turkey until it reaches an internal temperature of 165°F, approximately 15 minutes per pound for a 12 lb bird. Use a reliable meat thermometer to check doneness.
- Rest and Carve: Remove the turkey from the oven and let it rest for 15 minutes to allow the juices to redistribute. This resting period ensures extra juicy and tender meat when carving and serving.
Notes
- Brining must be done under refrigeration or with a method that keeps the turkey below 40°F throughout the brining process, such as using a cooler with ice.
- Do not leave the turkey in the brine for more than 24 hours to avoid oversalting or texture issues.
- Always use a thermometer to check when the turkey is fully cooked to ensure food safety.
- Letting the turkey rest before carving helps retain juices and improves flavor and texture.
- Use a high-quality kosher salt for best brining results.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 105 mg
