citrus turkey brine recipe

Written ByJenny Smyth Posted on
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The Best citrus turkey brine recipe

I’ve always been fascinated by the concept of a brine, which is essentially a solution of water, salt, and other seasonings used to preserve meat. When I first heard about a citrus turkey brine recipe, I knew I had to give it a try.

The idea of infusing the traditional turkey brine with the bright, citrusy flavors of oranges and lemons was too exciting to pass up. After some research and experimentation, I’m thrilled to share my findings with you.

This recipe has become a staple in our household, and I’m confident it will be a hit at your next family gathering or holiday meal. The key to this recipe lies in its simplicity – it’s not about adding a bunch of complicated ingredients or techniques; it’s about elevating the humble turkey with a few clever tweaks.

By incorporating citrus into the brine, you’ll find that your turkey is moist, flavorful, and full of zest (pun intended!) Plus, the added health benefits of using fresh citrus make this recipe an excellent choice for those looking to incorporate more nutritious meals into their diet.

Citrus Turkey Brine

Citrus Turkey Brine

4.7 from 1219 votes

A bright and flavorful brine that infuses turkey with citrus notes and keeps the meat moist. This brine combines orange, lemon, and lime with aromatic herbs for a festive twist.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 12Cuisine: InternationalCalories: 15 kcal

🥘Ingredients

For the Brine

2 gallons cold water
1 cup kosher salt
1/2 cup brown sugar
2 oranges, quartered
2 lemons, quartered
2 limes, quartered
4 cloves garlic, smashed
2 tablespoons black peppercorns
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

👨‍🍳Directions

1Combine 1 gallon of water, kosher salt, and brown sugar in a large stockpot.
2Bring to a boil over high heat, stirring occasionally until the salt and sugar are fully dissolved, about 3 to 4 minutes.
3Remove the pot from heat and add the quartered oranges, lemons, limes, smashed garlic, black peppercorns, rosemary, thyme, and bay leaves.
4Let the mixture steep for 10 minutes to allow the citrus and herb flavors to infuse.
5Pour in the remaining 1 gallon of cold water to cool the brine quickly.
6Stir well, then let the brine cool completely to room temperature before using, about 30 minutes.
7Place the turkey in a large brining bag or container and pour the cooled brine over it, ensuring the turkey is fully submerged.
8Seal the bag or cover the container and refrigerate for 12 to 24 hours, turning once halfway through.
9Remove the turkey from the brine and discard the liquid.
10Rinse the turkey thoroughly under cold running water to remove excess salt, then pat it dry with paper towels before roasting.

🔧Equipment

Large stockpot (at least 8 quarts)
Measuring cups and spoons
Chef’s knife
Cutting board
Large brining bag or container
Refrigerator

📊Nutrition Facts (per serving)

🔥Calories: 15 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 18900mg🌾Total Carbs: 4g🥦Dietary Fiber: 0g🍬Sugars: 3g🥩Protein: 0g

📝Notes

For best results, brine a thawed turkey and do not exceed 24 hours to avoid over-salting. Adjust salt level if using a smaller turkey.

Watch Video Of How Citrus Turkey Brine Works

This citrus turkey brine is a reliable way to get a moist and flavorful turkey every time. I always make it for family gatherings because it is easy to prepare and the results are consistent.

The bright citrus notes pair well with traditional sides like stuffing and mashed potatoes. For leftovers I recommend storing the cooked turkey in an airtight container in the fridge for up to four days.

To reheat place slices in a baking dish with a little broth and cover with foil to keep them moist. You can also serve the turkey cold on sandwiches or salads for a quick meal the next day.

❓ Frequently Asked Questions About Citrus Turkey Brine

1. How long should I brine the turkey in this citrus brine?

You should brine the turkey for at least 12 hours but no more than 24 hours. Brining for too long can make the meat mushy because the citrus acids break down the proteins. I find that 18 hours is the sweet spot for a moist and flavorful turkey.

2. Can I use bottled citrus juice instead of fresh fruit?

I recommend using fresh citrus fruits for the best flavor. Bottled juice often has preservatives and a dull taste that will not give the same bright result. Fresh oranges, lemons, and limes make a noticeable difference in the final turkey.

3. Do I need to rinse the turkey after brining?

Yes you should rinse the turkey thoroughly with cold water after brining to remove excess salt. Pat it dry with paper towels before roasting to help the skin get crispy. Skipping this step can make the turkey too salty.

4. Can I reuse the brine for another turkey?

No you should never reuse brine after it has been in contact with raw turkey. The brine will contain bacteria from the raw meat and cannot be safely used again. Always make a fresh batch for each turkey.

5. What size turkey works best with this brine recipe?

This recipe works well for a turkey between 12 and 16 pounds. If you have a larger bird you can double the brine ingredients to ensure full coverage. Adjust the brining time slightly longer for bigger turkeys, up to 24 hours.

6. Can I add other flavors to the citrus brine?

Absolutely you can add fresh herbs like rosemary, thyme, or sage for extra depth. Garlic cloves and peppercorns also complement the citrus nicely. Just keep the salt and sugar ratios the same to maintain the brine’s effectiveness.

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