5-Step Turkey Brine Recipe
Transform your turkey into the juiciest, most flavorful bird with this foolproof 5-step brine! Packed with aromatic herbs, citrus, and the perfect balance of salt and sweetness, this recipe ensures a tender and delicious turkey every time.
Equipment
- Large Pot
- Brining Bag or Large Container
- Whisk
- Tongs
Ingredients
Brine Base
- 3 cups apple juice or apple cider adds natural sweetness
- 2 gallons cold water for even brining
- 4 tbsp fresh rosemary leaves for aroma
- 5 cloves garlic minced
- 1 ½ cups kosher salt essential for moisture retention
- 2 cups brown sugar balances the saltiness
- 3 tbsp whole peppercorns adds a subtle kick
- 5 bay leaves for added depth of flavor
- 3 large oranges peel only, for brightness
Instructions
- In a large pot, combine apple juice, water, rosemary, garlic, kosher salt, brown sugar, peppercorns, bay leaves, and orange peels.
- Bring the mixture to a gentle boil, stirring until salt and sugar dissolve completely.
- Turn off heat and allow the brine to cool to room temperature. For faster cooling, refrigerate for an hour.
- Place the uncooked turkey in a large brining bag or deep container. Pour the cooled brine over it, ensuring the turkey is fully submerged.
- Refrigerate for 16 to 24 hours. If using a cooler, keep ice packs around the turkey to maintain a safe temperature.
- Before cooking, remove the turkey from the brine and soak it in fresh water for 15 minutes to remove excess salt. Pat dry completely with paper towels.
- Roast, smoke, or fry your turkey as desired, and enjoy the juiciest, most flavorful bird ever!
Notes
For extra crispy skin, let the turkey sit uncovered in the fridge for a few hours before cooking. Avoid brining for more than 24 hours to prevent over-salting.