Turkey Brine

Seasonal flavors embody this turkey brine, producing a juicy and tender meat with a phenomenal flavor.

Turkey brine is put together in one huge pot so the turkey can sit in it for up to 24 hours.

Easy Turkey Brine

The holidays are here! Can you believe we are already planning a turkey dinner?! For years I thought brining turkeys was a useless extra step for an already stressful production. Boy was I wrong, and I’m here to tell you why!

Brining a turkey is a great way to ensure that your turkey will be juicy, tender, and flavorful. This is such a fail proof way to bring the best turkey to your Thanksgiving table!

For years, I have played around with the idea and different turkey brine recipes. I compiled all my favorite seasonal flavors to bring you the best turkey your table has ever been graced with- and with easy steps to follow.

Turkey brine ingredients include salt, peppercorns, apple cider vinegar, bay eaves, ginger, garlic, sage, and brown sugar.

Ingredients for an easy turkey brine

  • Orange
  • Lemon
  • Apple Cider Vinegar
  • Salt
  • Brown Sugar
  • Sage
  • Rosemary
  • Ginger
  • Garlic

Tips to make a turkey brine with apple cider vinegar

  • Make a brine concentrate. Add all the ingredients in a medium pan with roughly 4 cups of water. Allow the pot to come to boil, then simmer for 20 minutes to allow the flavors to be extracted from the ingredients. The orange and lemon will have time to allow their oils to be extracted from the peel. This will be a potent brine concentrate. This also allows time for the salt and sugar to disintegrate.
  • Allow the brine to cool to room temperature. This is important because you do not want to heat your turkey up, as it will grow bacteria.
  • Add the turkey to the pot first. Since I was working with a smaller 8 lb turkey, I was able to fit mine into a stock pot. If you cannot find a large enough stock pot to fir your turkey, you can use a 5 gallon food grade bucket to hold your turkey and the brine. Add the turkey to the bucket first.
  • Pour the brine over the turkey, then add ice water. This is the easiest way to ensure that your turkey is fully submerged in a turkey brine and water solution, without a mess.
  • Allow your turkey to rest in the brine for 24 hours maximum. Even if you brine a turkey for only two hours, it still allows time for the meat to absorb the flavor. I recommend brining the turkey overnight. Do not exceed over 24 hours as it can begin to grow bacteria.
Turkey brine is boiled into a concentrate in one pot, then added to a larger pot with more water.

How to make an easy turkey brine

  1. Allow all the turkey to thaw prior to making a brine. This way, you can remove the giblets and neck that is usually stuffed in the turkey cavity. When the turkey is thawed, it is easier for the meat to absorb the brine flavor.
  2. Make the brine concentrate. Combine all the ingredients in a medium pan with about 4 cups of water. Bring to a light boil and allow to cook for twenty minutes.
  3. Let the turkey brine come to room temperature. This is important a s you do not want to pour hot water over an uncooked temperature and alter the temperature. This can cause bacteria growth.
  4. Place the turkey in a large stock pot. Whether it’s a stock pot, a five gallon bucket, or even the vegetable/fruit bin in your fridge, make sure it’s a washable bin that can fit the whole turkey and plenty of fluid. make sure to put the turkey in the bucket breast down to allow the meatiest part to really be submerged into the brine mixture.
  5. Pour the brine over the turkey. Allow some of the brine to full the turkey cavity.
  6. Add ice water until the brining bucket is full.

More Holiday Recipes

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Turkey brine is put together in one huge pot so the turkey can sit in it for up to 24 hours.

Turkey Brine

Sea Salt Savorings
Seasonal flavors embody this turkey brine, producing a juicy and tender meat with a phenomenal flavor.
5 from 17 votes
Course Main Course
Cuisine American

Ingredients
  

  • 1 8-10 lb turkey
  • 1 orange
  • 1 lemon
  • 2 cups apple cider vinegar
  • 1 1/2 cup kosher salt
  • 1 cup brown sugar
  • 3 sprigs rosemary
  • 4 TBS fresh sage
  • 2 inches fresh ginger
  • 2 heads of garlic

Instructions
 

  • Allow all the turkey to thaw prior to making a brine. This way, you can remove the giblets and neck that is usually stuffed in the turkey cavity. When the turkey is thawed, it is easier for the meat to absorb the brine flavor.
  • Make the brine concentrate. Combine all the ingredients in a medium pan with about 4 cups of water. Bring to a light boil and allow to cook for twenty minutes.
  • Let the turkey brine come to room temperature. This is important a s you do not want to pour hot water over an uncooked temperature and alter the temperature. This can cause bacteria growth.
  • Place the turkey in a large stock pot. Whether it's a stock pot, a five gallon bucket, or even the vegetable/fruit bin in your fridge, make sure it's a washable bin that can fit the whole turkey and plenty of fluid. Make sure to put the turkey in the bucket breast down to allow the meatiest part to really be submerged into the brine mixture.
  • .Pour the brine over the turkey. Allow some of the brine to full the turkey cavity. Fill the pot with ice water until the turkey is submerged. Allow the turkey to brine for a minimum of 2 hours, and up to 24 hours.
  • Remove the turkey frrom the brine and discard the brine. Pat dry the turkey with paper towels and begin the process of cooking.

Nutrition values are estimates, for exact values consult a nutritionist.

Tried this recipe?Mention @seasaltsavorings or tag us #seasaltsavorings!

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5 from 34 votes (32 ratings without comment)

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5 Comments

  1. 5 stars
    Love this brine recipe. It has been my go to since finding it.

    1. sherry brubaker says:

      So excited to hear that! This brine really brings all the best flavors forward.