The Best Turkey Brine – a delicious recipe with salt, brown sugar, oranges, lemons, fresh poultry herbs, cold water. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, and poultry herbs. I like to squeeze out some of the juices from the oranges and lemons into the solution before I add them. (Note: If you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every additional gallon of water.).
2
Remove the neck, giblets, and liver from the cavity of the turkey and reserve. Rinse the turkey inside and out under cold running water.
3
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
4
Remove turkey from brine and rinse inside and out with cold water. Pat dry and prepare turkey according to your recipe.
247
kcal
Calories
65
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup salt, 1 cup brown sugar, 2 oranges (quartered), 2 lemons (quartered), and more.
Yes, The Best Turkey Brine falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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