Citrus-Scented Brined Turkey Recipe

Citrus-Scented Brined Turkey Recipe photo by Taste of Home

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

[X]

Rate Citrus-Scented Brined Turkey Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Citrus-Scented Brined Turkey Recipe

Yield: 12-14 Servings

30 240 270

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