Brine for Turkey

By AM Northwest Staff

Brine for Turkey:

  •  1 cup lemon juice 
  •  3/4 cup fresh orange juice 
  • 1 cup Kosher salt
  • 1 cup packed light brown sugar
  • 1  yellow onion, peeled and chopped 
  •  2 oranges, cut in quarters
  • 3 cinnamon  sticks (1-2")
  • 2 tablespoons whole cloves 
  •  2 tablespoons whole allspice berries
  • 1 cup brandy
  • One 6 to 6 and 1/2 pound whole turkey breast
  • 1 tablespoon vegetable oil
  • 1 gallon of water
  • 1 tsp dry thyme

    This brine recipe is ideal for a 6lb turkey breast. I would double the recipe for a 15# whole turkey. Use a plastic, lidded cambro or non-reactive pot (stainless steel or non-aluminum) and make sure you have room to fit it in your refrigerator for up to 3 days. (It's recommended that a 15# bird be brined at least 3 days). Rinse the bird before placing it in the Brine. When you are ready to cook the bird, remove it from the brine and roast it based on your bird's weight and the seller's recommended cooking time.


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