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Citrus-Scented Brined Turkey Recipe

Citrus-Scented Brined Turkey Recipe photo by Taste of Home

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Our home economists marinate this turkey to keep it deliciously moist while roasting.

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Citrus-Scented Brined Turkey Recipe

Prep: 30 min. + marinating Bake: 4 hours + standing

Yield: 12-14 Servings

30 240 270

Ingredients

11 garlic cloves, peeled
6 cups unsweetened apple juice
1 cup kosher salt
3/4 cup packed brown sugar
1/3 cup soy sauce
3 tablespoons minced fresh gingerroot
4 bay leaves
6 cups cold water
1 turkey (12 to 14 pounds)
1 medium lemon, cut into wedges
1 medium orange, cut into wedges
1 medium onion, cut into wedges
4 sprigs fresh thyme
1 tablespoon canola oil

Directions

Mince five garlic cloves; halve the remaining garlic cloves and set aside. In a large saucepan, combine the apple juice, salt, brown sugar, soy sauce, ginger, bay leaves and minced garlic. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat. Add cold water to cool the brine to room temperature.
Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning several times.
Drain and discard brine. Rinse turkey under cold water; pat dry. Place the lemon, orange, onion, thyme and reserved garlic in both cavities. Rub oil over skin. Skewer turkey openings; tie drumsticks together.
Place turkey breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 160° (cover loosely with foil if turkey browns too quickly). Let stand for 15 minutes before removing contents from cavities and carving the turkey. Yield: 12-14 servings.

Editor’s Note: This recipe was tested with Morton brand kosher salt. It is best not to use a prebasted turkey for this recipe.

Originally published as Citrus-Scented Brined Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p112

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Citrus-Scented Brined Turkey

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Reviewed on Nov. 23, 2009 by hembree

This has to be my favorite turkey ever! We have grilled our holiday turkeys for quite a few years now and last year we did this brine method but still grilled it. It is my favorite. I had to search for this recipe so we could have it again this year.

Reviewed on Nov. 14, 2009 by akgirl76

For Thanksgiving 2008 I had the honor of hosting the family gathering at my house for the first time. I wanted a fantastic recipe, and this was worth every hour. The family buzzed about my turkey, and asked for it AGAIN this year. I have never been so proud to serve a recipe. Thank you.