Citrus Turkey Brine

Clock Icon 12 hours 40 minutes |
Servings: 12 |
Prep: 40 minutes |

Once brined, pat your turkey dry, rub it with butter, season and roasted in the oven — the result is a tender, juicy bird with a subtly aromatic, citrus-infused taste and nicely browned skin.

Ingredients

 
  • 14 cups (3.3 L)  water 
  • 4 Tbsp (60 mL)  pickling spice
  • 2 tsp (10 mL) dried rosemary
  • 4 bay leaves
  • 2 Tbsp (30 mL) black peppercorns
  • 1 cup (250 mL) salt
  • ½ cup (125 mL) sugar
  • 1 Tbsp (15 mL)  garlic minced
  • 4 lemons cut up into quarters
  • 4 oranges cut up into quarters

Method

  1. In a pot add water, spices, sugar, garlic and salt and bring to a boil. Stirring to dissolve both salt and sugar.
  2. Once boiling remove from stove.
  3. Add oranges and lemons and stir.
  4. Pour brine into a large sealable container that will be big enough to submerge your turkey or turkey parts.
  5. Add ice to brine to bring down temp to cool.
  6. Add turkey, making sure turkey is completely covered in liquid.
  7. Cover and place in fridge to brine for at least 12 hours.
  8. Remove turkey from brine. Pat it dry. Discard brine after removing turkey.
  9. Preheat oven to 350°F and roast turkey as desired.

Tips

Recipe adapted from Manitoba Turkey Producers.

Similar recipes