Ingredients
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup packed brown sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole allspice berries
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary, lightly crushed
- 1 orange, sliced
- 1 lemon, sliced
- 1 onion, sliced
- 4 garlic cloves, smashed
Instructions
- In a large pot, combine cold water, kosher salt, and brown sugar. Stir until completely dissolved.
- Add peppercorns, allspice, thyme, rosemary, orange, lemon, onion, and garlic. Bring just to a gentle boil, then turn off the heat.
- Let the brine cool completely to room temperature.
- Place the turkey in a large container or brining bag. Pour the cooled brine over the turkey, ensuring it is fully submerged.
- Refrigerate and brine for 12 to 24 hours.
- Remove turkey from the brine, rinse thoroughly under cold water, and pat dry.
- Discard the brine and roast the turkey as desired.
Notes
- Add cinnamon stick or coriander seeds for warm spice.
- Use grapefruit instead of orange for a bolder citrus note.
- Swap brown sugar with honey or maple syrup for a deeper sweetness.
- Use fresh herbs like sage or bay leaves if available.
- Always rinse the turkey after brining to avoid excess salt.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Brine
- Method: No-Cook (Brining)
- Cuisine: American
- Diet: Kosher
Nutrition
- Serving Size: 1 portion of brine (non-consumed)
- Calories: 25
- Sugar: 5g
- Sodium: 3500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
