This bright citrus and herb-infused turkey brine recipe guarantees juicy turkey every time. It’ll easily become your holiday go-to!.
My response to your message was blocked for potentially violating safety policies. I apologize for any inconvenience.
How to Brine a Turkey
It’s very simple to brine a turkey; all you need to do is have the correct ingredients in the right amounts.
Here’s a breakdown on how to brine a turkey.
- Choose a good container. A large, non-corrosive container that can hold your turkey and still fit in your refrigerator is what you need. I like to use a large stainless steel stock pot. An enormous plastic container or brining bag would also work well.
- Make your brining solution. The crucial ratio for your brining solution is one cup of coarse salt to one gallon of water (1:1). Once the salt has dissolved completely, bring the water or cider and salt to a boil and simmer. Once completely cooled, move the turkey to the brine. By adding ice to the brine, you can expedite the cooling process.
- Refrigerate the turkey. Put a lid on your container and refrigerate it for the recommended amount of time (one hour per pound). To stop the brine from spilling on any other food, I advise setting the container on the lowest shelf. Once the raw poultry hits that brine, it’s contaminated.
- Remove the turkey and dry it. The turkey should be carefully taken out of the brine and given a quick rinse under cold water about thirty minutes before cooking. After placing it on a plate or roasting pan, carefully pat dry with paper towels. Since draining my brine into the sink is the simplest method of getting rid of it, I carefully drain it into the sink. However, I make sure to disinfect the sink and its surroundings to prevent cross-contamination. afterward.
How to Make Turkey Brine for a 12-16 Pound Turkey
- Fill a large stock pot with two gallons of apple cider (or water, if you prefer).
- To the liquid, add two cups of salt and one cup of brown sugar. Once the sugar and salt are dissolved, bring it to a rolling boil and then reduce the heat to a simmer.
- Take the stock pot off the heat source and allow it to cool fully before placing the turkey in the brine. Include some ice to expedite the cooling process!
- After the turkey has cooled, move it to the brining container and carefully lower it into the liquid to prevent spills. Squeeze the citrus juice and then add the citrus halves to the brine along with the herbs, spices, and smashed garlic cloves.
- Cover, and pop the container in the fridge.
Citrus Turkey Brine
FAQ
Is it OK to stuff a brined turkey?
What should I brine a turkey in?
Why does brining a turkey make it juicer?
Do you rinse off a turkey after brining?
How to marinate a Turkey in orange juice?
Season the orange juice brine if you want to add more depth of flavor to it and the turkey. Possible complementary additions include black pepper, clove, bay leaves, garlic, thyme or dill. Give everything a final stir and place the turkey in the brine. Refrigerate the turkey in the brine for about 24 hours.
How do you submerge a Turkey in orange juice?
Fill a clean bucket or cooler with cold water and orange juice. Use whatever ratio you like; the more juice, the stronger the imparted flavor. You need enough liquid to completely submerse the turkey. For the most cost-effective yet tasty combination, use containers of thawed orange juice concentrate for 1/4 to 1/2 of the liquid.
How do you make orange juice for a Thanksgiving turkey?
Adding this twist to your Thanksgiving turkey will ‘ooh’ and ‘aah’ your guests. Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature. Wash and dry your turkey.
What is citrus turkey brine?
SEND IT TO ME! Making this Citrus turkey brine will change how you make a turkey forever. It is actually science. That will enhance the flavor and it will season from the inside out. And it will change the meat’s membrane and muscle tissue. This is the best way to make a flavorful turkey.