This simple turkey brine is infused with citrus, bay leaves, rosemary, thyme, crushed garlic, brown sugar and herbs. With this turkey brine recipe, you are promised a perfectly moist turkey that won’t only just be good for Thanksgiving or Christmas, but at any needed time. This brined turkey remained moist even for leftover recipes.
½cupcooking salt substitute for kosher salt or any other coarse salt
Few thyme springs
4rosemary springs
2Bay leaves
1large orange sliced
2lemons sliced
½cupbrown sugar substitute with honey or caster sugar.
1teaspoonground black pepper
4garlic cloves crushed
Water 2 litre or more
Instructions
Place the salt, sugar, citrus, crushed garlic and herbs into a pan cover with 500l of water and simmer on medium heat stirring continuously until salt and sugar totally dissolve.
Take the pan off the heat and leave to cool completely. Transfer the brine mixture to a larger pot then add another 1.5 litres of cold water (total of 2 litres of water) mix to combine.
Place the turkey in the brine solution cover the pan with its lid or cling film and store in the fridge between 6 to 24 hours.
Notes
Tips for best brined turkey ever
Check that your turkey is not pre salted before brining.
Don’t over brine, depending on the size of the bird, you can brine the turkey between 12 to 72 hours, in my opinion, I think 72 hours is a long time to leave the turkey soaked in brine solution. Also, to be on a safe side, keep it between 6 to 24 hours.
Let the size of the turkey guide you, if using small turkey brine for a shorter time than you would with bigger bird.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.