Thanksgiving Turkey Brine

Amy Cross

Elevate your next holiday turkey by using this Thanksgiving Turkey Brine recipe featuring fresh fruits and herbs.

5 from 2 votes

Prep Time 10

Cook Time 10

Total Time 20

Course Brine

Cuisine European

Servings Turkey

Calories 18 kcal

1 Gallon Apple Cider (not sparkling)
¼ c. Apple Cider Vinegar
2 Qts. Chicken Stock
1 c. Celtic Sea Salt
1 c. Brown Sugar (see my Monk Fruit Brown Sugar Recipe if you are watching your sugar intake)
2-3 Oranges
2 Lemons
1 Apple
2 c. Fresh Cranberries
3-4 Sprigs Rosemary, fresh
3-4 Sprigs Sage, fresh
3-4 Sprigs Thyme, fresh
2 T. Black Peppercorns
2 T. Star Anise
2 T. Whole Allspice
2 T. Whole Cloves
2 Ceylon Cinnamon Sticks

Add all liquid ingredients to a large pot.
Cut Oranges in half and squeeze juice into the liquid. Place remaining orange and peel in the liquid.
Add spices, salt, and sugar.
Simmer for 10 minutes to dissolve the salt and sugar.
Allow liquid to cool in the refrigerator or add ice to cool.
Put the turkey in a cooler or 5 gallon cooler/bucket and pour in the brine.
Add ½ a bag of ice.
* see notes section below
Let the turkey sit in the brine overnight.
In the morning, remove the turkey from the brine.
Prepare and cook your turkey according to weight and oven temperature.

Depending on the size of your turkey, you may need to add more chicken stock to your recipe.
The turkey should be completely covered when you put it in the cooler or bucket.
The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

Calories: 18kcal

Keyword Brine, Holidays, Thanksgiving, Turkey Stock