Easy Citrus Turkey Brine with Orange Juice and Brown Sugar
Looking for an easy, flavorful turkey brine recipe? This citrus turkey brine made with fresh oranges, rosemary, cinnamon and spices is a home run! An amazing way to add some serious flavor and juiciness to your Thanksgiving turkey.
Equipment
- Disposable Turkey Sized Roasting Pan These Reynolds Roasting Pans make for QUICK clean-up!
- Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 9 qt. This is my GO-TO Dutch Oven / Stock Pot for just about everything!
- Turkey Brining Bags These Brining Bags are a MUST!
Ingredients
- 4 cup 1 quart orange juice
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons whole peppercorns
- 2 tablespoons ground sage
- 3-4 fresh rosemary sprigs
- 1 tablespoon whole cloves
- 3-4 whole cinnamon sticks
- 2-3 star anise pods
- 3 cloves garlic minced
- 2 medium oranges sliced
- 1 gallon water
Instructions
- To a large stock pot or Dutch oven, add all of the ingredients; orange juice, salt, sugar, peppercorns, sage, rosemary, cloves, cinnamon sticks, star anise pods, garlic, orange slices and water.
- Heat over medium heat, stirring well to help the salt and sugar dissolve well into the liquid.
- Bring the brine to a boil, then promptly remove from heat. Let the brine cool completely to room temperature.
- Place thawed turkey (breast side down) into a brining bag, removing any giblets and neck from inner cavity. Pour the cooled brine over the top of the turkey, including all ingredients that were cooked in the brine (herbs, orange slices, cinnamon sticks, ect.)
- Seal the brining bag and secure with clips if necessary. Refrigerate the brined turkey for 18-24 hours.
- Once the brining is complete, remove the turkey from the brine and bag. Discard the brine and bag - do NOT reuse.
- Place several dish towels in your sink and place the brined turkey on top of the towels. Thoroughly rinse the turkey with water both in the inner cavity and on the outer skin. Lightly pat dry with clean towel and prep for roasting.
Notes
Once you've removed the turkey from the brine be sure to DISCARD any leftover brine. The leftover brine is NOT safe to consume.
Roasting time for a turkey: Cook a turkey 10-12 minutes per pound. For example, if your turkey is 15 lbs, then you'll need 180 minutes, or approximately 3 hours.
Turkey is done when the internal temperature of the breast meat reaches 165 degrees, and the internal temperature of the thigh meat reaches 175 degrees.
Remove turkey from oven to rest after cooking. Cover with foil, and let rest for 30 minutes before carving. This will allow the juices to settle into the meat.
Nutrition
Serving: 1gCalories: 44kcalCarbohydrates: 11gSodium: 2451mgFiber: 1gSugar: 9g
Tried this recipe?Let us know how it was!