Description

This Easy Turkey Brine Recipe infuses your turkey with vibrant citrus and aromatic herbs for a juicy, flavorful bird. The citrus-based brine combined with fresh rosemary, sage, thyme, and maple syrup tenderizes the meat, while the garlic herb compound butter adds a rich, savory finish. Perfect for making your holiday or special occasion turkey exceptionally moist and delicious.

Ingredients

Scale

Citrus Brine

1 quart water
1 ½ cups kosher salt
2 lemons, quartered
2 oranges, quartered
2 fresh sprigs rosemary, needles removed and stem 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

Cook Mode Prevent your screen from going dark

Instructions

Make the Brine: In a large stock pot, combine 1 quart water, kosher salt, quartered lemons and oranges, rosemary needles, bay leaves, sage leaves, dried thyme, whole peppercorns, and maple syrup. Bring the mixture to a boil, stirring to dissolve the salt completely. Remove from heat and add the apple juice. Allow the brine to cool completely before using.
Brine the Turkey: Place the cleaned turkey with giblets removed into 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, adding water if necessary to fully submerge it. If the bird floats, weigh it down with a bowl or plate. Refrigerate the turkey in the brine at 40°F or below for 8 to 24 hours, turning it once halfway through.
Prepare Garlic Herb Compound Butter: In a medium bowl, combine the softened salted butter with the minced rosemary, sage, thyme, garlic, and lemon zest. Stir until all ingredients are well incorporated to create a flavorful compound butter.
Prepare the Bird for Roasting: Preheat the oven to 450°F. Once the brining is complete, remove the turkey, rinse thoroughly under cold water, and pat dry with paper towels. Place the turkey in a roasting pan. Season the outside with salt and pepper. Gently loosen the turkey skin and spread the garlic herb compound butter underneath it, then rub any remaining butter over the entire outer surface of the bird.
Stuff the Turkey Cavity: Stuff the cavity of the turkey with the quartered lemons, fresh sage leaves, rosemary sprigs, thyme sprigs, and onion quarters to add additional flavor from within.
Roast the Turkey: Reduce oven temperature to 325°F. Place the turkey in the oven and roast until the internal temperature of the thickest part of the bird reaches 165°F. This typically takes about 15 minutes per pound for a 12-pound bird, approximately 3 hours.
Rest the Turkey: Remove the turkey from the oven and let it rest, tented loosely with foil, for 15 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist and tender result.

Notes

Always brine the turkey under refrigeration at 40°F or below to prevent bacterial growth. If necessary, use a cooler with plenty of ice to maintain safe temperatures.
Do not brine the turkey for more than 24 hours, as over-brining can negatively affect texture and flavor.
Use a meat thermometer to check the internal temperature and ensure the turkey is safely cooked to 165°F.
Allow the turkey to rest after roasting to let the juices reabsorb for a juicy bird.
Choose a high-quality kosher salt for the brine to get the best flavor and results.

Nutrition

Serving Size: 1 slice (approximately 6 oz) cooked turkey
Calories: 320
Sugar: 7 g
Sodium: 850 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 36 g
Cholesterol: 110 mg