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Most everyone loves the taste of this salty-sweet cranberry turkey brine. I’ve been using brine for years when making turkey and chicken. After trying a number of recipes, I finally settled on this one — a combination of my three favorite recipes with all the wonderful flavors of Thanksgiving.
Ingredients
- 1 gallon water
- 1 (12 fluid ounce) can frozen orange juice concentrate
- 1 (12 fluid ounce) can frozen cranberry juice concentrate
- 1 cup kosher salt
- ½ cup brown sugar
- 1 medium lemon, cut into wedges
- 1 medium orange, cut into wedges
- 1 medium red onion, cut into wedges
- 3 cloves garlic
- 1 tablespoon dried thyme leaves
- 1 tablespoon freshly ground black pepper
- 1 (3 inch) cinnamon stick
- 4 large bay leaves
Directions
Step 1
Combine water, orange and cranberry juice concentrates, kosher salt, brown sugar, lemon, orange, red onion, garlic, thyme, pepper, cinnamon stick, and bay leaves in a large stockpot. Stir until salt and brown sugar have dissolved.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 169 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium7606mg | 331% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber2g | 6% |
| Protein1g | |
| Potassium287mg | 6% |
*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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I’m truly not sure how to rate this recipe. I’ll start by saying that the turkey tasted great but I didn’t really taste the flavors from the brine and the ingredients are too expensive to waste on something I’m not tasting. I’ve used other brines before and I don’t feel the other ingredients added anything special. The cranberry juice dyed the bird an unappetizing pink and it browned way too quickly. I covered with foil but the skin was almost black by the time it was done. So in the future I think I’ll pass on the frozen juices but use other features from this recipe.
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This was my first try at brining a turkey and I researched it for hours! This brine was something a little different and it turned out great. We have a new tradition for turkey!
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I made it for a work potluck and I am being asked for the recepie! It was a hit! It had alot of flavor. I was afraid to try something different, but now I am glad I did.
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I’ve never had my turkey get stained…Only thing I have ever had was praise for how good, tasty, and moist it is.
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I used this for Christmas dinner. I used some cranberry apple cider, too. I then made a cranberry injectate to add some more citrus flavor. I used my ninja and ground up fresh cranberries, 2 oranges (peeled), a lemon (peeled), 3 cloves garlic, lemon pepper and some more cranberry-apple cider. I then strained it and used the thin liquid to inject in the bird. I also kept the solid and used that as a rub for the outside. There were a lot of compliments on the flavor and moisture. This is my 2nd time brining and I won’t ever cook a turkey without it again!
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I use this with Turkey breast and then I smoke them. Great!
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This year was my first time brining my meat. I used this as the base brine on my Christmas cornish hens. I added a few other spices, a little smoked paprika and red pepper for a kick.
The hens baked and the flavor was throughout the meat. They baked evenly and we’re moist.
My family loved them. I can’t wait to try it this summer with other meats and cooking methods. -
I have used this recipe at least five times and it consistently turns out a moist turkey. I follow the recipe as is. Does to need any tweaking.
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