Learn to make a simple brine that is a GAME CHANGER for your roast turkey!
One of the most challenging things about the Thanksgiving supper for many is how to make the turkey.
Many times I have had people over for Thanksgiving dinner and they’ve told me they “don’t usually like turkey”, but they love mine. Or they will ask how I make my turkey so juicy!
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There are two tricks to my perfect turkey.
One trick is how I roast it. You can read about that here: Roasting the Perfect Turkey
The second trick is how it starts- with a simple brine.
To Brine Your Turkey You Will Need:
- apple juice
- water
- kosher salt
- brown sugar
- whole peppercorns
- fresh or dry crushed rosemary leaves
- bay leaves
- oranges
- onion
- a large pot
- food safe bucket
- large tub with ice
You May Also Like: How to Thaw a Frozen Turkey
Watch me make this recipe in the video below:
To begin, combine apple juice, kosher salt, brown sugar, whole peppercorns, rosemary, bay leaves, and an onion in a stock pot or other large pot.
Using a microplaner (or zester), zest the oranges into the pot to release all of the flavorful oils.
Cut the oranges in half. Squeeze the juice into the pot, then toss the orange pieces into the pot as well.
If your pot is big enough, add 2 gallons of water. If it isn’t just add one gallon at this time.
Bring everything up to a boil, stirring occasionally to make sure the salt is completely dissolved.
Reduce the heat and simmer for 15 minutes. Remove from the heat and allow to cool to room temperature.
I generally make this the day before I will need it so that it is completely cooled.
To brine your turkey, place the thawed turkey neck-side down in a food safe bucket.
Pour the cooled brine mixture all over the top.
Add the additional gallon of cold water at this time if your pot wasn’t big enough to hold it all.
If any of the turkey is out of the water (usually the ends of the legs), add enough additional cold water to completely submerge it.
Cover the bucket with the lid or with foil if you don’t have a lid for your bucket.
Place the bucket inside a tub, or large cooler, and fill tub/cooler with ice. Let this chill overnight, or up to 24 hours.
This is VERY important:
You MUST monitor the ice!
Make sure that your turkey continues to have plenty of ice in the tub/cooler so that it is kept at a safe temperature.
If you have a refrigerator big enough that you could set the whole bucket in there, that would be even better. But most people don’t have one big enough, or certainly don’t have the room for it.
When you are ready to bake your turkey, carefully pull it out of the bucket and rinse it under cold water in the sink (inside and out).
Set it in the sink over a rack to allow any excess liquid to drain out. Pat it dry with paper towels and then place it in your roasting pan.
Your turkey is now perfectly brined and ready to roast!
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How to Brine a Turkey
Ingredients
- 3 c apple juice
- 1 1/2 c kosher salt
- 1/2 c brown sugar
- 1 Tb whole peppercorns
- 1 Tb rosemary, dry, crushed, or 3 sprigs fresh rosemary
- 5 bay leaves
- 1 onion, peeled and cut into chunks
- 3 oranges
- water, see instructions
Instructions
- To begin, combine the first 7 ingredients in a stockpot or other large pot.
- Using a microplaner (or zester), zest the oranges into the pot to release all of the flavorful oils.
- Cut the oranges in half. Squeeze the juice into the pot, then toss the orange pieces into the pot as well.
- If your pot is big enough, add 2 gallons of water. If it isn't just add one gallon at this time.
- Bring everything up to a boil, stirring occasionally to make sure the salt is completely dissolved.
- Reduce the heat and simmer for 15 minutes. Remove from the heat and allow to cool to room temperature. I generally make this the day before I will need it so that it is completely cooled.
- To brine your turkey, place the thawed turkey neck-side down in a food safe bucket.
- Pour the cooled brine mixture all over the top.
- Add the additional gallon of cold water at this time if your pot wasn't big enough to hold it all.
- If any of the turkey is out of the water (usually the ends of the legs), add enough additional cold water to completely submerge it.
- Cover the bucket with the lid or with foil if you don't have a lid for your bucket.
- Place the bucket inside a tub, or large cooler, and fill tub/cooler with ice. Let this chill overnight or up to 24 hours.
- YOU MUST MONITOR THE ICE. Make sure that your turkey continues to have plenty of ice in the tub/cooler so that it is kept at a safe temperature. If you have a refrigerator big enough that you could set the whole bucket in there, that would be even better. But most people don't have one big enough, or certainly don't have the room for it.
- When you are ready to bake your turkey, carefully pull it out of the bucket and rinse it under cold water in the sink (inside and out). Set it in the sink over a rack to allow any excess liquid to drain out. Pat it dry with paper towels and then place it in your roasting pan.
- Your turkey is now perfectly brined and ready to roast!
Equipment Used
- food safe bucket 5 gallon
- large tub with ice
- stockpot or other large pot
- microplaner tool or zester
- paper towels
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
This was so easy and the Turkey smelled amazing when I took it out.