Description
This easy turkey brine recipe imparts delicious citrus and herb flavors for a juicy, tender roast turkey. The citrus brine with lemon, orange, fresh herbs, and maple syrup combined with a garlic herb compound butter under the skin makes for a perfectly seasoned and moist bird. Ideal for festive gatherings or holiday meals, it requires an overnight brine and oven roasting to create a succulent turkey with enhanced flavor.
Ingredients
Scale
Citrus Brine
- 1 quart water
- 1 ½ cups kosher salt
- 2 lemons, quartered
- 2 oranges, quartered
- 2 fresh rosemary sprigs, needles removed and stems discarded
- 10 fresh bay leaves
- 10 fresh sage leaves
- 1 teaspoon dried thyme
- 1 tablespoon whole peppercorns
- 1 cup maple syrup
- 3 quarts apple juice
- Water to cover the bird
- 12 lb turkey, giblets removed
Garlic Herb Compound Butter
- 1 cup salted butter, softened
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh thyme, minced
- 5 cloves garlic, minced
- 1 lemon, zested
Bird Prep Ingredients
- Salt and pepper, to taste
- 2 lemons, quartered
- 5 fresh sage leaves
- 5 fresh rosemary sprigs
- 5 fresh thyme sprigs
- 1 onion, quartered
Instructions
- Make the Brine: In a large stock pot, combine 1 quart water, kosher salt, quartered lemons and oranges, rosemary sprigs, bay leaves, sage leaves, dried thyme, whole peppercorns, and maple syrup. Bring the mixture to a boil to dissolve the salt and meld flavors. Remove from heat and stir in the apple juice, then let the brine cool completely.
- Brine the Turkey: Place the cleaned turkey (with giblets removed) in a large container such as a stock pot, brining bag, 10-gallon bucket, or an unscented garbage bag. Pour the cooled brine over the bird. If the turkey is not fully submerged, add water to cover it completely. If the bird floats, weigh it down with a bowl or plate. Keep the turkey in the brine at 40°F (4°C) for 8 to 24 hours, turning the bird once halfway through the brining period.
- Prepare Garlic Herb Compound Butter: In a medium bowl, combine softened salted butter with minced fresh rosemary, sage, thyme, garlic, and lemon zest. Stir thoroughly until all ingredients are well mixed into a smooth compound butter.
- Preheat Oven and Prepare Bird: Once brining is complete, remove the turkey from the brine, rinse well under cold water, and pat dry with paper towels. Preheat the oven to 450°F (232°C). Place the turkey in a roasting pan and season the outside with salt and pepper.
- Apply Compound Butter and Stuff Turkey: Gently separate the skin from the breast meat and spread the garlic herb compound butter evenly under the skin. Rub the remaining butter all over the outside of the turkey. Stuff the cavity of the bird with quartered lemons, fresh sage leaves, rosemary sprigs, thyme sprigs, and quartered onion for added flavor.
- Roast the Turkey: Reduce oven temperature to 325°F (163°C) and place the turkey inside. Roast until the internal temperature of the thickest part of the bird reaches 165°F (74°C), which typically takes about 15 minutes per pound (approximately 3 hours 15 minutes for a 13 lb turkey). Use a meat thermometer to ensure correct doneness.
- Rest the Turkey: Remove the turkey from the oven and let it rest for 15 minutes before carving. This resting period allows the juices to redistribute, making the meat moist and flavorful.
Notes
- Brining must be done under refrigeration or using a reliable method to keep the turkey below 40°F to prevent bacterial growth.
- Do not leave the turkey in the brine for more than 24 hours to avoid over-salting and texture changes.
- Use a meat thermometer to accurately determine when the turkey is fully cooked to 165°F internal temperature.
- Allowing the turkey to rest before carving helps the juices redistribute and keeps the meat juicy.
- Use a high-quality kosher salt for best flavor and brining results.
Nutrition
- Serving Size: 1 serving (approximately 6 oz cooked turkey)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 140 mg
