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This a great citrus turkey brine that will ensure your bird is very moist. You can use the brine on other poultry in smaller amounts.
Ingredients
- 1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
- 1 cup salt
- 1 medium onion, cut into wedges
- 1 medium orange, cut into wedges
- 1 medium lemon, cut into wedges
- 3 cloves garlic
- 4 large bay leaves
- 1 tablespoon dried thyme
- 1 tablespoon ground black pepper
- 1 ½ gallons cold water
Directions
Step 1
Rub turkey all over with salt. Place remaining salt into a large stainless steel or enameled stockpot.
Step 2
Add onion, orange, and lemon wedges to the pot, along with garlic, bay leaves, thyme, and pepper. Place turkey into the pot and pour in cold water. Cover and refrigerate, 8 hours to overnight.
Step 3
When ready to cook, discard brine. Rinse turkey, then pat dry and place in a roasting pan. Refrigerate, uncovered, for 2 to 3 hours. Roast, grill, or deep-fry turkey according to your favorite recipe.
Editor’s Notes:
Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 732 | |
| % Daily Value * | |
| Total Fat36g | 46% |
| Saturated Fat10g | 51% |
| Cholesterol305mg | 102% |
| Sodium8091mg | 352% |
| Total Carbohydrate4g | 2% |
| Dietary Fiber1g | 4% |
| Protein92g | |
| Potassium1262mg | 27% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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My turkey was superb! I used the brine, then cooked in a bag upside down (on it’s breast) and it was the juiciest turkey ever!
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I used orange juice and RealLemon instead of fresh fruit because that’s what I had available. Also, used less than a gallon of water.
Brined two turkeys, and they were both great. Easily the best turkeys I have ever made. The turkeys themselves were bargain basement frozen birds, not fancy high dollar fresh turkeys.
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This is also great cook on a smoker if you have time (9-13hrs, depending on size).You will love what that citrus add in flavor to this bird. I use a tall kitchen trash bag to whole everything in the pot.It also is helpful in reducing the contact with air and other flavors in the frig. I have also use orange juice to replace some of the water, for extra flavor. Now I boil the brine solution and let cool to room temp,then add to plastic bag and let stand in frig overnight. Remember to let stand the next day to get to room temp, then cook as desired. Get ready for a juicey, flavoral, tender treat.
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I have been brining my turkeys for several years now using a different recipe, but was not quite happy with it. So I tried this one and give it 10 stars. Incredibly moist, very flavorful the citrus flavor is subtle but there and yet it is still good with traditional sides. I added a sliced orange, lemon, onion, and some garlic gloves to the cavity as it baked. Great recipe!
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very simple with delicious results
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Delicious!Very easy, and moist turkey. We will use this recipe again and again…
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Ummm…maybe I did something wrong, but this was not good at all. It was way too salty, and the flavors just did not work well.
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EXCELLENT! Brined turkey is the moisted and most flavorful I’ve ever had. I just mixed the salt, citrus and herbs into the water and dropped in my turkey. I also added a 1/2 cup of sugar and some sprigs of rosemary. Try this, you won’t be disappointed.
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This was excellent and well worth the effort. Just make very sure you do not get a prebasted turkey. A fresh turkey works best.
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I found that if the turkey is too salty that I could change the type of turkey and make a big difference. Butterball adds lots of salt injected in the bird.
I like fresh local turkeys the best. -
Fantastic, best brine recipe that I have every used. My turkey was the juciest ever, even the breast.
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Made my turkey VERY juicy and tender last year. I cooked a 22 lb turkey for 10 people, and there was none leftover!
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I have struggled with Turkeys all my life…so did my mom, who was a really good homemaker and cook. For a long time I’ve cooked them in a sealed foil tent to hold in the moisture and flavor, basting at the end to get some good sizzle on it. This year I brined with this recipie (being very liberal with the quantities of ingredients, as it was a 20 lb bird) and then baked it in a tent, as usual……oh my goodnees. I will never not brine again. This is outstanding. Have a gourmet cook in the extended family, and my nieces and daughter were all comparing this bird to his (which are a seriously religious experience to eat, but I suspect he goes to a lot of trouble)… For the little bit of extra work involved, this is a superb way to treat a bird.
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This is the first time I’ve brined a turkey, and I have to say it was the most moist ever! Instead of using a lemon and an orange, I used 1/2 cup Real Lemon juice, and 3/4 cup orange juice. Also used coarse kosher salt. Turned out delicious!
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I used this brine for the Thanksgiving turkey, and it resulted in the most tender, juiciest bird ever! I did have to more than double the recipe in order to completely sumberge my 17 pound turkey. I also stuffed the lemons, oranges, garlic and bay leaves in the cavity before roasting. Everyone raved!
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After all the hype, I finally brined a bird, and it was worth it! Very moist throughout. This is a nice brine, but would suggest adding more citrus wedges, even some orange juice, to enhance the citrus flavor.
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This was pretty good! My family said it was the juciest turkey they ever had. I couldn’t really taste how the brine seasoned the bird but it was moist.
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This was really great. The entire family loved it, declaring it moist and very tasty. Although the prep work took a little time, I noticed that my boys and their wives were busily wrapping the leftovers to take home!!
Great! I will do it again. -
This was a great brine. The meat was so juicy and flavorful. I’m making it again in a roaster. Brining is the way to go.
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I have always used a plain salt brine for my poultry and decided it was time to try some flavours in the brine…This ia a great recipe! I doubled the recipe and added 1/2 C of brown sugar and used some whole peppercorns instead of ground pepper. I also added a bit of baking soda to the mixture to neutralize the acidity of the oranges and lemons; this helps the brine absorb into the meat better. I dry the bird after removing from the brine and get it into the oven right away; this ensures the brine stays in the meat. The weight of the food on itself begins to squeeze the brine out within minutes of leaving the bath. I’ve used this brine many times and I’m never disappointed. Works well for whole birds or pieces. Thanks!
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I have used this brine several times for chickens as well as turkeys. I should have rated it a long time ago.
THIS WORKS FOR A GOOD JUICY CHICKEN, ROASTER OR TURKEY!!!!
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This brine made all the difference in my first turkey. I rubbed the bird with some salt then warmed up the water & other items plus added the additional salt. I wanted to ensure the salt dissolved. I placed in a clean, garbage bag & placed in the fridge. I had to omit the thyme because I had none on hand & used what I did have.
The only thing negative to say was that while the bird was perfect the drippings came out too salty. When I used the drippings for the gravy & stuffing they both were edible but too salty for my taste. Nevertheless, I look forward to using this recipe again especially with chicken.
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I used this brine this Thanksgiving and it was lovely. I threw in a sliced grapefurit too. The turkey I made (Maple turkey from this site) came out juicy and tender. I will likely repeat this for Christmas.
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I’m only giving this recipe 4 stars b/c I didn’t follow it exactly; I’d rather give it 2 or 3… I used juices instead of the fresh fruit, b/c that’s what I had. Other people did that with great success, though.
My issue was that parts of the turkey were very salty (especially the leg/thigh meat) and others were fine. I was so excited about trying this recipe based on the reviews, but I probably won’t be brining any poultry in the future. Seems like an awful lot of work when the turkey didn’t taste any better than the turkeys I normally make.
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I am giving five stars b/c the turkey was so moist, but I am not sure if the oranges and onion and all that did anything. Maybe it added a depth of flavor I would have missed had I not added it. Very good over all I used one person’s suggestion to brine my turkey in my veggie crisper drawer in my fridge. Worked perfectly. I will only brine a turkey from now on!
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This was amazing! The turkey was so tender. My husband told me it was better than his moms. Our first thanksgiving was a hit!
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I’m giving this 4 stars because the chicken did turn out very tneder but as for flavor I guess I expected more. I read alot about brining beforehand and it says not to brine more than 5-6 hours and also to brine even for a couple days so I was afraid to brine for too long so only did it for 6 hours. I put the fruit in the cavity along with a few garlic cloves. If not for that I don’t think the chicken would have much taste. My usual method of heavy seasoning inside/outside of the chicken with lemons & garlic in the cavity tastes better, I think. And much less work. But I may try it again and brine for a longer period next time.
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oh my a wonderful bird. I had never cooked a bird with out putting it in a bag to cook. I forgot the bag so decided to try this . the hardest part was finding a place to soak the bird. Used a 5 gallon bucket in the fridge and every thing from the fridge to the care over night thank goodness it was cold. Will forget the bag from now on the bird was bueatiful and juicy. Cooked 1/2 way with the breast down and covered with wine soaked towel except for the last hour.
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Great brine – the aroma of the fruit during roasting is nice and YES…the turkey was the moistest I’ve ever made.
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We did this brine for Thanksgiving and Christmas turkeys. It was a very moist and will continue to use a “brine” from now on.
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I am a firm believer that once you trying brining, you will NEVER go back to regular seasoning. I used this for 2 turkey breasts and we had thanksgiving in March. Together with the awesome apple, sausage and cranberry stuffing recipe there were no leftovers!!!
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This is great! We added cranberries and more garlic which made it have a great flavor!
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My family will not let me cook our turkey any other way. PERFECT juicy, flavorful turkey EVERYTIME!
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This is the first time I have ever used a brine on poultry. My grandmother used to brine duck before roasting but I never had the chance to ask her what the ingredients were before she passed away. I used a split turkey breast and cut the recipe in half, soaked it overnite and roasted the breasts in the oven at 375 for about an hour and 45 mins. While the meat was juicy and tasted great I didn’t notice any of the brine flavors like other reviewers had mentioned. Maybe I should have pierced the breasts with a fork or squeezed the lemon and orange to get more juice out? Not sure if I will bother to brine my turkey or chicken again since I’ve never really had a problem with poultry turning out dry. I think basting with citrus juice while roasting might be interesting though!
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My comment isnt on this recipe in particular, just a tip on brining in general. Last year I brined for both Thanksgiving and Christmas, it they were the best birds Ive ever had. My tip is this…..place bird in an oven roasting bag with brine ingredients, then place in a cooler with ice. Slosh the bag around several times during the marinating process. This clears up MUCH needed refrigerator space during the crunch time before cooking!
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We halved the salt and added about 1/4 cup white wine to brine a 5lbs turkey breast, and the result was fabulous. The brine gave the turkey a much more deep and complex flavor than simply roasting it does, and our turkey was wonderfully moist! I can’t wait to try out this brine on a chicken! : )
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Made this for Thanksgiving using a fresh free-range heirloom turkey breast and organic tree-ripened citrus. So perfect! Everyone loved it; thank you so much for sharing it with us!
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I tried this recipe over Thanksgiving- it was the best turkey I have ever had!! Even the white meat was juicy and tasty, for days afterwards too. Like others said I added a bit of orange juice to the water, and stuffed the oranges, lemons, onions and other things in the cavity of the bird while it cooked. I love this brine, I’m going to try it on everything now!!
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I love brining. It is so good. I don’t ever put in the garlic this recipe calls for as my husband hates garlic. I also double the lemons and don’t include the orange. You may want to use Kosher or salt other than just table salt for a more potent flavor. Make sure to squeeze the lemon and put it into the cavity. We cook it in a bag just for more juice.
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i love this recipe! however, i do change it a bit. i add 4 cloves (you can leave ’em out) and zest half the oranges and lemons before throwing them in. i start with a half gallon of water and bring to a boil, then turn the heat off and let steep for an hour. this really blends and brings the flavors out!. then, i add ice until cooled and measures the gallon and a half. i put the turkey in a roasting bag to brine and as i pour the brine in, i make sure the citrus and onions go in the cavity. you can put in the fridge, or keep cool overnight on ice. smoke over cherrywood. Fantastic!
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I used this brine at Thanksgiving and had a wonderfully tender turkey. I’m going to use it again this Christmas.
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This brine recipe is fantastic. I used this for a turkey which I cooked on my smoker. The meat was so juicy and tender and you could taste the citrus in the meat. Only change I made was the addition of a little rosemary.
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Hey, thank you for posting this recipe. I just add 2 sticks of chopped celery…love it. I posted this at my blog, thank you again.
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This was the first time I ever brined a turkey, and only the second turkey I’ve ever attempted (we won’t talk about the first.) It was an absolute winner! Hubby said it was the BEST turkey he’s had! The flavor really infused into the meat and even the white meat was tender and juicy. The marinade wasn’t quite enough to cover the turkey, so I mixed water, a little more salt, and couple ounces of orange juice to cover it. My bird was 14 lbs. I will be using this recipe for my next turkey.
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turned out always perfect soooooooooo delicious moist tender tasty
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Brining is the ONLY way to go for a consistently moist and flavorable turkey.
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This was really the best turkey that we have ever had. Given the recipe out many times.
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This was great, though I think it was a combination of the brine and method of cooking. I used a 4 lb. chicken instead, and got some great roast chicken tips from a food blog. Simply great presentation and even better tasting. Thanks!
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Omit the step of “rubbing salt”, it’s not neccesary. I let the turkey brine for 2 days in the fridge, IT WAS PERFECT!!! We used the fruit and onions to stuff it with, along with some sausage. After that, we smoked it (13LBS) for 9 hours. Doesn’t get much better than that!!! WOULD RECCOMEND TO ANYONE!!!!
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As others have stated rubbing the salt is not necessary, it will be soaking in brine overnight. This was an awesome recipe. I have brined before, but using citrus was the best! I added a tart apple and sage as well.
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I used this recipe to brine 2 small chickens. It was my first time to actually do that. I roasted the chickens in the oven after brining them and they turned out very moist! I didn’t use the onion, but I did everything else according to the instructions.
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Very good. Turned out perfect!
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Everyone in my family said it’s the best turkey they have ever had
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This was good….but after the work I can’t say it was better than any other turkey we’ve made.
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I used this on chicken and it turned out alright. It wasn’t as moist as my usual chicken which really had me disappointed. I’ve never used a brine before and I was hoping for something moister. The flavor of the chicken was lacking as well – the skin was delicious but the bird itself didn’t have any flavor from the brine or seem to have retained any moisture. I did as others instructed and put the bird into the oven right out of the brine and it didn’t seem to help. This was my test chicken to see if I’d want to use the brine for my Thanksgiving turkey. I don’t think I’m going to use it. I’m still on the fence – I might combine this brine with my usual method of roasting and put some butter under the skin to keep it moist while roasting. The meat turns out much more tender and moist this way.
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I have used this recipe for brining the past 2 years and will be using it again this year. My turkey always comes out very juicy
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I used this brine last Thanksgiving. In addition to doing the brine, I stuffed the turkey with citrus and herbs and rubbed it down with the same mixture. In a bowl, I mix 1 onion, 1 lemon, 1 orange, all quartered with fresh thyme, sage, parsely (some roughly chopped, but most still on stems), salt, pepper, and some melted butter. I stuff the big pieces into the bird and what’s left in the bowl gets rubbed all over the turkey, including under the skin and poured into the cavity. It was my first turkey and my entire family said that it was super moist and tender, which I totally attribute to the brine. I’m definitely using it again this year, starting tonite.
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I used to hate turkey because it was so dry but this brine made me love it :). I’ve used this recipe for 3yrs and it never dissapoints. My friends and family love the way it comes out, extremely juicy and tasty. So far the comments I get for my turkey have been awesome. Thanks for this recipe, now I’m making it a family tradition 🙂
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I’ve used this recipe (with a few additions) five times and I’m using it today to brine turkey for the holiday. My additions: I add 3 Tablespoons of liquid smoke which is a fabulous addition if you don’t smoke your bird. I also add an equal amount of sugar to salt ratio which helps the bird brown beautifully and adds additional flavor. Fantastic receipe!
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Turkey came out juicy and delicious…easy to do
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This recipe made my fresh boneless turkey breasts moist, tender, and flavorful this Thanksgiving (finally!) Added 1/2 cup white sugar to the brine, and dissolved the salt in the water too. After brining I just rubbed the skin with olive oil and roasted as usual. A great choice using ingredients folks normally have on hand.
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I doubled the recipe for a 22.5 lb. turkey and put it in a clean 5 gal. bucket to brine the turkey. I always brine because it provides moisture and flavor to the turkey. However, this recipe was way too salty and I couldn’t taste the fruit. I added extra garlic, onion and 1/2 cup of brown sugar. If I were to try this again, I’d cut the amount of salt by 1/2 cup. Maybe more fruit could be added as well.
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I have been using this brine for the last 3 years and I must say the turkey comes out very moist and flavorful! I will never cook another turkey again without brining it first!
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Thank you for such a easy and tasty recipe. I used it for my Thanksgiving turkey and it didn’t disappoint! I have never tried a brine before and was glad I tried yours. Everyone raved about how good this was. Thanks for posting!!
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This is an AMAZING recipe. I could not believe how moist and flavorful my turkey turned out! I soaked the turkey for appox 1 hour per lb. I added a little extra Lemon to the brine and then to my roasting pan I halved more oranges, lemons, onion and garlic. It made the gravy yummy!!! I am for sure going to use this recipe again. I think I might try it with some chicken next!!
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After 15 years of barbequing the Thanksgiving Turkey, this is the best it has ever been (and they’ve always been good). Absolutely succulent. Rave reviews all around.
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First time to brine a turkey and it was fantastic! I was afraid it would be saltly so I reduced the salt but next time I will go with what the recipie calls for. Also I used a “cheap” off brand turkey that was injected with some kind of broth solution but this was not a problem as far as worrying about it being too salty. This was the most moist turkey I have ever had…everyone loved it!
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I have used this brine for my Thanksgiving turkey for the last two years. I buy extra oranges, lemons, onions and thyme and stuff the bird with them to roast. The brine makes such a moist bird, it almost makes it impossible to carve! I’d rather have moist, flavorful meat than pretty, dry slices anyday.
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My turkey is in the brine right now; I didn’t have oranges but I think I’ll add some tomorrow and let it brine another day. I’ll also upload a photo of it once it’s cooked. I’m really excited to try this since I’ve never had a brined turkey before! *** Update, the turkey was seriously the best turkey I’ve ever eaten… I couldn’t stop picking at it when it was done; cooked it in a 16 qt roaster oven… I will use this from now on!..
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This was my first experience brining and received rave reviews from my guests! I usually only go for the dark meat but the white was very tender and succulent! Great flavor!
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This wasn’t anything special. Not bad but nothing I will bother to make again.
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I used this for Cornish game hens and it came out wonderful!!! The only thing I did was add peppercorns.
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Phenomenal. Use this on our turkey every Thanksgiving and get so many compliments! I will never cook a turkey any other way…this is the way to go! For less of a mess, we line the pan with a plastic bag so cleanup is a breeze.
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Very flavorful.
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What a great brine. It leaves such a nice, mellow citrus touch to turkey, and the added flavour to the gravy from the drippings is incredible.
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amazing!!! the turkey was moist and had a hint of citrus
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this was my first time “brining” – i reduce the amount of water and salt, substitute rosemary for thyme and brined a chicken. its came out moist and delicious!!!!!!!!!! can’t wait to try this on thanksgiving turkey!
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makes for a very moist and tasty turkey
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This was an easy and delicious brine recipe. Even after overcooking my turkey for over an hour (waiting for other items to cook), it was moist and yummy. I didn’t taste the citrus at all, but I wonder if the acid helps the moistness of the bird. The only thing I eliminated was the onions, because my husband’s stomach is very sensitive to them. I will use this for all future turkeys! Thanks.
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We brined our turkey for the first time and followed this recipe adding 1/2 c. brown sugar as suggested in some reviews. It turned out so moist and nice. Will definately do this again. The only thing is that the brine smelled so good but none of the flavor is in the turkey when its cooked. Perhaps all that’s needed is the salt and water.
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Oh, this is so good. I use kosher salt instead of regular table salt. I know some of you are going yikes! But if you rinse the turkey well, it will be fine. I too use the leftover citrus and stuff the cavity with it. I also use a little brown sugar and instead of pepper, I use peppercorns. I cook the turkey breast down, for all the juices go there. I served this last year, and got rave reviews. This recipe is a keeper!
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I put the turkey in this for 24 hours. My meat was falling off the bone after 4 hours of baking. My husband and son normally hate turkey. They couldn’t stop eating this one.
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Delish! Tender and juicy and fairly easy. Definitely will prepare again.
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Hands down the best turkey EVER. My 17 year old son said, “Mom this turkey is crazy good.”
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Wow! This was the most flavorful, moist turkey I ever ate! It did not really taste of citrus, but just had an incredible flavor! Will definitely use again.
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2nd year I’ve used it and the turkey breast was just wonderful!
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Excellent Recipe. Turkey is very juicy and flavorful.
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Easily the best turkey I ever made! Even the boyfriend, who thought brining would make the meat so salty, could’nt stop eating it and then called friends to brag about it. Leftovers are outstanding!
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I had such high hopes for this brine as it was my first time brining a turkey. I have to say the turkey was moist and delicious BUT I could not taste any of the flavors that went into the brine at all. So I probably won’t use this again for a turkey. The citrus brine didn’t seem to give it anymore flavor than a plain salt and water brine would. I would like to try it again using a smaller piece of meat. I had a 23 pound turkey that I brined for 24 hours. Maybe if I had brined it for 48 hours then it would have been more flavorful. All in all it seemed like a lot of work for not a lot of flavor.
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This was my first time to brine and I definitely will continue doing it. The only change I made was to use whole peppercorns. I used a 5 gallon bucket and a 12 lb. turkey overnight, with ice on top of turkey. I then rubbed butter under the skin, salted and peppered outside of skin and roasted in an oven bag. It was ready in 2 hours and delicious!
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I have done this brine for many years and it is hands down my favorite. It is wonderful as is,but over the years it has morphed into its own. I replace 1/2 gallon of water with orange juice, throw in a poultry pack of fresh herbs and an extra orange and lemon. We deep fry instead of bake. 5 stars as is and 5 stars with the changes.
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Very quick and easy to prepare. I salted the whole bird, then stuffed it with the ingredients for the brine. The citrus flavor was not too strong. Everyone enjoyed the bird.
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This was absolutely great. I didn’t really taste the citrus but that acid must really break down the meat. Thank you for the recipe!!
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This was absolutely great. I didn’t really taste the citrus but that acid must really break down the meat. Thank you for the recipe!!
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This is the first time I have ever brined a turkey. It was deemed the best turkey I’ve ever made and asked for me to make it this way from now on. Moist and flavorable! Wish I heard about this years ago.
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This is the first year that I have brined a turkey. I only had a turkey breast since it was just me. I was worried it would be too salty, but was very happy with the outcome. The citrus)not the same pieces used in brine) I also put inside along with sprig of rosemary and it was tender and delish!
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This was my first brined turkey. Chose this recipe because it was economical and saw Emeril use citrus in his. Came out wonderful. So much flavor. I even overcooked it to 185 degrees (by accident), and it was still juicy. Note-it will cook quicker than a nonbrined bird. Also used a cooler for the brine and left outside overnight with ice in it. It was below 30 outside and never frooze. I have been designated to do Thanksgiving turkey for now on. Happy but what did I get myself into.
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I’m so excited-still. I made my first Thanksgiving dinner and I have to tell you I have some mad respect for mothers who have done it for years. I was so nervous about trying a brine since I never heard of it. So with a what the heck attitude, I tried it and let my bird soak overnight. I only had half a lemon, so I added a lime. My turkey came out so moist and juicy. I have to admit that it was the best turkey I have ever eaten. My guests loved it and I have little leftovers!!! I’ll be using this again for my turkey recipes whether it being Thanksgiving or not.
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I used this recipe for my Thanksgiving turkey. The only modifications that I made was that I used 2 oranges and 2 lemons since our turkey was 24 lbs plus I had to used more than a gallon and a half of water. The turkey was very moist, juicy and flavorful. I had 2 people take this recipe home with them so they can use it. For the first time in years there was no left over turkey. I will be using this recipe from now on.
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This was a delicious brine to our Thanksgiving Turkery. Very easy, fix it and forget it! I placed mine in one of the oven bags, turkery sized and placed it in a cooler with ice all around it and left it, just adding more ice as it melted. It remained nice and cold overnight (total of 24 hours actually). I’m in AL so it sat on my back porch. Thanks for this easy brine. (I even used a butterball turkey and the breast was even more flavorful and juicy.
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