This Citrus Turkey Brine is the secret to a Thanksgiving turkey so juicy and flavorful, your guests will be asking for seconds! After wet brining countless birds over 10+ years, I've perfected the balance of salt, fresh citrus, and herbs. This guide covers everything you need: brine ingredients, container options, safe refrigeration, submerging time, and prep for roasting.
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The Best Turkey Brine, Seriously!
Let's be honest, how many of us love everything about Thanksgiving dinner except the turkey? Inspired by Thomas Keller's legendary poultry brine, I created this recipe to change that. The result? Tender, juicy, perfectly seasoned turkey every single time.
The challenge with roasting a whole turkey is that the breast meat cooks faster than the legs and thighs. By the time the dark meat reaches a safe temperature, the breast is often dry and overcooked.
A turkey brine solves that by locking in moisture and seasoning the meat from the inside out.
Want to take it up a notch? Use this citrus brine with my Sous Vide Turkey for next-level tenderness. You can use this brine with any poultry like my Air Fryer Whole Chicken for an easy weeknight meal.
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Why You'll Love This Turkey Brine
- Seasons the meat from the inside out. Unlike dry seasoning that only flavors the skin, a wet brine penetrates deep into the meat so every bite has so much flavor.
- Keeps the turkey juicy and tender. A brined bird has a built in insurance-policy that if you slightly overcook your turkey, the brine prevents it from drying out.
- Easy and hands-off. You're already thawing your turkey overnight in the fridge, so let it soak in a brine at the same time!
- Perfect for any size bird. Whether you're cooking a small turkey breast or a whole Thanksgiving bird, this brine will keep it moist and delicious.
What is Brining?
Brining is a simple way to make your turkey juicy and flavorful. It involves soaking the bird in a solution of water and salt. The salt helps the meat absorb and retain moisture, so it stays tender while cooking.
Basic Salt-to-Water Ratio for Turkey
- Use 1 cup of kosher salt per gallon of water.
- For a sweeter brine, you can also add ½ cup of sugar or honey per gallon.
- Make sure the turkey is fully submerged, and refrigerated while it brines (usually 12-24 hours for a whole turkey).
Wet Brine vs Dry Brine
Wet Brine: A wet brine is a technique we use in this recipe and the one that's most popular. A wet brine is a saltwater solution that creates a flavorful and juicy chicken or turkey. The ratio is 1 cup of salt for every 1 gallon of water. For a whole turkey, you will want to brine it for 24 hours since it's a large bird. Brine 1 pound of meat for 1 hour is a good rule of thumb.
Dry Brine: If you don't want to take up real estate in your refrigerator, try dry brining. You utilize the same ingredients salt, sugar, herbs, and spices. Rub the exterior of the turkey with the dry rub and marinate for 8-24 hours in the refrigerator. Dry brining helps develop a crispy skin that is delicious. Before cooking, rinse off the brine and pat dry.
Ingredients and Substitutions
Here's what you'll need to make this flavorful Citrus Turkey Brine:
- Water - The base of your brine. Use enough to fully submerge your turkey (about 1 gallon for a smaller bird, 2 gallons for a large one).
- Kosher salt - Avoid table salt or sea salt, I like to use Dimond Crystal kosher salt because it dissolves the best.
- Fresh oranges and lemons - Add bright, zesty flavor to the turkey. Try adding lime or grapefruit for a different citrus twist.
- Honey - Balances the saltiness and enhances the caramelization during roasting. You can swap with brown sugar or maple syrup.
- Garlic - For savory depth. Lightly crush them to release more flavor.
- Fresh herbs - A mix of rosemary, thyme, and sage gives the brine a classic holiday aroma.
- Cinnamon sticks and ginger - Add warm spice notes that's perfect for the holidays. You can use fresh ginger or crystalized ginger.
- Bay leaves - For aromatics!
- Peppercorns
Optional Add-Ins
- Apple cider - Replace part of the water with apple cider for those Fall vibes and sweetness.
- Star anise or cloves - For more aromatic, warming spices.
See recipe card for quantities.
How To Make Citrus Turkey Brine
Step 1. Make the brine. Combine all the ingredients into a large stainless-steel stock pot.
Step 2. Heat gently just until the salt and sugar dissolve. Bring to a low boil and simmer for about 1 minute.
Step 3: Place turkey in a food-safe container large enough to submerge the turkey.
Step 4: Cool the brine to refrigerator temperature (under 40°F/4°C) before adding the turkey. Pour the brine over the turkey until submerged.
Step 5. Refrigerate Turkey
Brine a whole turkey for 24 hours in the refrigerator ( 12 hours for a bird broken down into pieces).
Don't brine for much longer than 24 hours or the meat will be overly salty and start to change texture.
Step 6. Remove, rinse, and dry
Remove the turkey from the brine, and rinse under cold running water to remove the excess salt. Pat the turkey dry with paper towels.
Tip: For a crispy skin, let the turkey sit uncovered in the refrigerator for 1-2 hours after patting dry to air-dry the skin.
Step 7. Finish and cook
Truss or prepare the turkey the way your recipe instructs. Monitor the internal temperature (165°F in the thickest part of the thigh).
Equipment
Let's chat about some equipment that will make brining a turkey a whole lot easier.
- A Brining Bucket - You'll need a container large enough to fully submerge your turkey, with extra space at the top if you need to weigh it down. For a hassle-free wet brine, consider a dedicated brining bucket-its special inner lid keeps the turkey completely submerged, eliminating the need for a brining bag.
- Big Stockpot - A container 8 quarts or larger will easily hold all of the brine.
- A Brining Bag - A brining bag is a large, heavy-duty, food-safe plastic bag designed to hold meat and liquid for the purpose of brining or marinating.
Chef Tips
- Dry turkey for crispy skin. Pat turkey dry with paper towels after removing it from the brine. I like to place it undercover in the refrigerator for 2 hours to dry out the skin.
- Only use the right salt. This recipe was inspired by Thomas Kellers poultry brine recipe and he recommends using Diamond Crystal kosher salt.
- Season your turkey very lightly. After taking a bath in saltwater, your turkey is already seasoned all the way through.
- Purchase an unbrined turkey. It will say kosher, enhanced, or self-basting on the packaging if the turkey is pre-brined. I find that organic or natural turkeys are a safe bet.
- Heating citrus turkey brine. No need for a rolling boil, you just want the salt dissolved and aromatics warmed.
- Use ice to quickly chill brine down. Replace part of the water with ice. (Use ½ gallon of water to make the brine, after the brine is brought to a boil, cut off heat and add in ½ gallon of ice cubes).
How to Serve a Brined Turkey
Pair your brined turkey with my Sweet Potato Soufflé with Pecans, and a Whole Berry Cranberry Sauce. Don't forget to save those delicious turkey dripping to make my Homemade Turkey Stock, and Turkey Gravy.
FAQ
I will brine a whole turkey anywhere from 12-24 hours. The rule of thumb is 1 hour per pound of meat. You can cut a turkey up into pieces and the brining process will go faster.
Don't skip this step! Rinse your turkey under cold running water to wash away extra salt to prevent a salty bird.
Make sure your container is non-reactive and roomy enough for the turkey and brine. Stainless steel is the best, but glass or food-safe plastic works great. No big pot? No worries, zip-top bags or clean coolers will do the trick.
Yes! You can thaw and brine your turkey in the fridge at the same time. Just make sure the bird is fully submerged and stays below 40°F (4°C). For a whole turkey, allow 24-36 hours so it's fully thawed and brined.
Great holiday recipes to try...
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
Ultimate Citrus Turkey Brine
Ingredients
- 2 lemons sliced
- 2 oranges sliced
- 12 leaves fresh sage cut
- ½ cup honey
- 4 cloves garlic peeled and smashed
- 1 tablespoon black peppercorns
- 1 tablespoon crystalized ginger
- 1 cinnamon stick
- 2 bay leaves
- 1 cup kosher salt diamond crystal
- 1 gallons water
Instructions
- Combine all ingredients in a large pot, and bring to a boil.
- Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and allow to cool.
- Place the turkey into a large plastic container or bag and pour cold brine over the top. Let brine for 24 hours.
- Remove turkey from the brine and rinse under cold running water and pat dry.
Notes
- By cutting turkey into pieces the brining process will take much less time.
- Rinse turkey before cooking so it doesn't taste salty.
- For every 1 pound of meat brine for 1 hours. A 12 pound turkey will take 12 hours to brine.
- To make any brine follow this ratio. For every 1 cup of salt add 1 gallon of water.
Nutrition
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Jessica says
How long does the brine take to cool and how do you cool the brine? Do you leave it on the counter for an hour or so? Do you put the brine in the fridge before putting the turkey in and for how long?
Mike Cleavenger says
Hi Jessica, the brine will take 3-4 hours to completely cool down. You can also decrease the volume of water and chill it down with the other half volume of ice. (1/2 gallon of water and 1/2 gallon of ice). Brine the Turkey for 12 hours and no longer than 24 hours. Hope that helps.
Michael Owen says
Hey can I leave in the fridge uncovered for up to 10 hours?
Mike Cleavenger says
Yes, you can!
Christina says
Hi there, I have a very citrus forward brine as well and I'm looking for a gravy recipe that would merry well with this turkey. Any thoughts??
Mike Cleavenger says
Hi Christina,
Here is my check out my turkey gravy recipe on my site.
mikecleavenger says
This is the only way to make a turkey. No more dry and boring turkey breast, this recipe is delicious. I like to cut my turkey into pieces so the brining process is a lot faster.