Description
This Easy Turkey Brine Recipe enhances the flavor and moisture of your turkey through a zesty citrus and herb brine combined with a garlic herb compound butter. The turkey is brined in a fragrant mixture of lemons, oranges, rosemary, sage, thyme, peppercorns, maple syrup, and apple juice, then roasted to perfection for a juicy, tender centerpiece perfect for any feast.
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 of water, kosher salt, quartered lemons, quartered oranges, rosemary needles, bay leaves, sage leaves, dried thyme, whole peppercorns, and maple syrup. Bring the mixture to a boil to dissolve the salt and infuse flavors, 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 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, ensuring it is completely submerged by adding water if necessary. If the turkey floats, weigh it down with a heavy bowl or plate. Refrigerate the turkey in the brine at 40°F or below for 8 to 24 hours, turning the bird once halfway through the brining time to ensure even flavor absorption.
- Prepare the Compound Butter: In a medium bowl, combine the softened salted butter with minced rosemary, sage, thyme, garlic, and lemon zest. Mix thoroughly until all ingredients are evenly distributed to create a flavorful herb butter.
- Prepare the Turkey for Roasting: Preheat your oven to 450°F. After the brining period is complete, remove the turkey from the brine, rinse it thoroughly under cold water, and pat dry with paper towels. Place the turkey in a roasting pan and season the outside with salt and pepper. Gently loosen the skin and spread the garlic herb compound butter underneath it and rub any remaining butter on the exterior of the bird. Stuff the cavity with quartered lemons, fresh sage leaves, rosemary sprigs, thyme sprigs, and the quartered onion to infuse additional flavor during roasting.
- Roast the Turkey: Reduce the oven temperature to 325°F and place the turkey inside. Roast until the internal temperature reaches 165°F, which should take approximately 15 minutes per pound. Use a meat thermometer inserted into the thickest part of the breast to check doneness accurately.
- Rest and Serve: Once roasted, remove the turkey from the oven and let it rest for 15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a moist and flavorful turkey ready to serve.
Notes
- Brining must be done under refrigeration or with a method to keep the turkey below 40°F while it brines; use your fridge or a cooler with ice as needed.
- Do not leave the turkey in the brine for more than 24 hours to prevent over-salting and texture changes.
- Use a reliable meat thermometer to ensure the turkey is cooked safely and perfectly.
- Letting the turkey rest before carving allows the juices to reabsorb, yielding juicier meat.
- Use a high-quality kosher salt for the best flavor and texture in the brine.
Nutrition
- Serving Size: 1 slice (about 6 oz) turkey
- Calories: 350
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
