This mighty fine turkey brine recipe is the key to creating a juicy and flavorful Thanksgiving turkey. With a combination of savory herbs, spices, and citrus, this brine infuses the turkey with incredible flavor while keeping it moist. Prepare this brine ahead of time and let the turkey soak in all the goodness overnight for a truly exceptional dining experience.
Ingredients
- 1 cup kosher salt
- 1 cup granulated sugar
- 1 tablespoon black peppercorns
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 2 tablespoons dried sage
- 1 tablespoon dried marjoram
- 1 tablespoon dried parsley
- 8 cloves garlic, minced
- 2 lemons, sliced
- 2 oranges, sliced
- 1 gallon vegetable broth
- 1 gallon cold water
- 1 whole turkey (12-14 pounds)
Directions
- In a large pot, combine the kosher salt, granulated sugar, black peppercorns, dried rosemary, dried thyme, dried sage, dried marjoram, dried parsley, minced garlic, sliced lemons, sliced oranges, vegetable broth, and cold water.
- Stir the mixture until the salt and sugar dissolve completely.
- Remove the giblets and neck from the turkey cavity, and rinse the turkey thoroughly inside and out with cold water.
- Place the turkey in a large brining bag or a clean, non-reactive container. Pour the brine mixture over the turkey, making sure it is fully submerged. If needed, add more cold water to cover the turkey completely.
- Seal the bag or cover the container, and refrigerate for at least 12 hours or overnight.
- When ready to cook the turkey, remove it from the brine and rinse it well under cold water to remove any excess salt.
- Pat the turkey dry with paper towels and let it sit at room temperature for 30 minutes before roasting.
- Proceed with your preferred turkey roasting method, ensuring to baste the turkey occasionally to enhance the flavors.
- Once the turkey reaches an internal temperature of 165°F, remove it from the oven and let it rest for 20 minutes before carving.
- Serve and enjoy your mighty fine turkey!
