Description
Brining your turkey is the ultimate secret for cooking a moist, flavorful bird every time. This foolproof recipe enhances juiciness, deepens flavor, and ensures delicious, tender meat for any holiday table.
Ingredients
Units
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- 4 quarts cold water
- 1 cup kosher salt
- 1 1/2 cups brown sugar
- 3-4 oranges, peel only
- 5 cloves garlic, smashed
- 5 whole bay leaves
- 3 Tbsp whole peppercorns
- 2 Tbsp rosemary leaves
- 2 Tbsp fresh thyme
- Optional: 1-2 cups apple cider or apple juice
Instructions
- Thaw the turkey in the fridge, allowing 24 hours per 4–5 lbs.
- Bring 1 quart of water to a boil in a large pot. Add salt, brown sugar, garlic, herbs, peppercorns, bay leaves, and citrus peels. Stir to dissolve.
- Remove from heat and cool. Add remaining cold water and optional apple cider or juice. Chill.
- Place thawed turkey in a brining bag or non-reactive container. Submerge in brine. Refrigerate for 12–24 hours.
- Remove turkey, discard brine, rinse bird, and pat dry thoroughly with paper towels.
- Preheat oven to 325°F. Place turkey on roasting rack, rub with olive oil, season lightly.
- Roast until thickest part of thigh reaches 165°F. Let rest 20–30 minutes, tented with foil, before carving.
Notes
Use a plain, non-prebrined turkey. Always use a meat thermometer for safety. Brining can be scaled for smaller or larger birds, and substitutions like apple juice or citrus water are welcome.
Nutrition
- Serving Size: 1 serving (approx. 6 oz)
- Calories: 250
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg