Description
This Easy Turkey Brine Recipe enhances your turkey with a flavorful citrus and herb brine and a garlic herb compound butter, resulting in a juicy, tender, and aromatic roast perfect for holiday meals and special occasions.
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
- 1 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 of water, kosher salt, quartered lemons and oranges, rosemary needles, bay leaves, sage leaves, dried thyme, whole peppercorns, and maple syrup. Bring this mixture to a boil, then remove from heat and stir in the apple juice. Allow the brine to cool completely before using.
- Brine the Turkey: Place the cleaned turkey (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 turkey ensuring it is fully submerged; if needed, add water to cover or weigh down the bird with a plate. Refrigerate the turkey in the brine at 40°F (4°C) for 8 to 24 hours, turning the bird once during this time for even flavor absorption.
- Prepare Garlic Herb Compound Butter: In a medium bowl, combine softened salted butter, minced rosemary, sage, thyme, garlic, and lemon zest. Stir until the ingredients are well incorporated and form a uniform compound butter.
- Bird Preparation and Roasting: Remove the brined turkey from the brine, rinse thoroughly, and pat dry with paper towels. Preheat the oven to 450°F (232°C). Place the turkey in a roasting pan and season with salt and pepper. Gently loosen the skin and spread the garlic herb compound butter under the skin and over the outside of the bird for deep flavor. Stuff the turkey cavity with quartered lemons, sage leaves, rosemary sprigs, thyme sprigs, and quartered onion. Reduce the oven temperature to 325°F (163°C) and roast the turkey until the internal temperature reaches 165°F (74°C), which will take about 15 minutes per pound. Once done, let the turkey rest for 15 minutes before carving to allow juices to redistribute.
Notes
- Always brine the turkey under refrigeration or keep it below 40°F using a cooler with ice to ensure safety.
- Do not brine the turkey for more than 24 hours to avoid overly salty or mushy meat.
- Use a meat thermometer to confirm the turkey reaches a safe internal temperature of 165°F before removing from the oven.
- Allow the turkey to rest after roasting to retain moisture and enhance juiciness when carved.
- Use a high-quality kosher salt for the best brining results.
Nutrition
- Serving Size: 1 serving (approx. 3 oz cooked turkey)
- Calories: 320
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
