Citrus-Scented Brined Turkey Recipe
Citrus-Scented Brined Turkey Recipe photo by Taste of Home

Citrus-Scented Brined Turkey Recipe

Publisher Photo
Our home economists marinate this turkey to keep it deliciously moist while roasting.
TOTAL TIME: Prep: 30 min. + marinating Bake: 4 hours + standing
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. + marinating Bake: 4 hours + standing
MAKES: 12-14 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

This recipe pairs well with a medium white wine.

Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now

Reviews for Citrus-Scented Brined Turkey

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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3 Star
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MY REVIEW
Reviewed Nov. 26, 2013

This is a great recipe. Makes a very moist and tender turkey. Do not use the juices for your gravy tho. It's too salty. I usually simmer the neck and use the juices and meat from that for gravy.

MY REVIEW
Reviewed Nov. 20, 2013

I have used this recipe for years since it came out in Taste of Home. I would never make my turkey a different way. It always turns out perfect, so very moist and tastes so good!

MY REVIEW
Reviewed Nov. 19, 2012

I have used this brine recipe since it came out several years ago! My family thinks it bakes the best, most moist turkey ever!

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