Orange Turkey Brine

Orange Turkey Brine

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"Adding this twist to your Thanksgiving turkey will 'ooh' and 'aah' your guests."

Ingredients 2 h 25 m {{adjustedServings}} servings 697 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 697 kcal
  • 35%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 176.7g
  • 57%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 91282 mg
  • 3651%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.
  2. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry.
  3. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.
Tips & Tricks
White Chip Orange Cookies

These 5-star Christmas cookies have tantalizing vanilla and orange flavors.

Orange Crème Anglaise

Make a simple custard sauce with cream, egg yolks, and Grand Marnier.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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Reviews 37

  1. 44 Ratings

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DEAHA
4/15/2008

I've used Alton Brown's turkey brine recipe for 3 years. While his is great, this one is better! Easy to put together, much more economical and the taste was fabulous. I brine turkeys in a 5 gallon bucket with a lid. I reduce the liquid in the recipe and put ice in the bucket after placing the turkey in it. I set the bucket in the garage and in the cooler months the ice stays frozen overnight and well into the next day. In the warmer months I add ice as needed.

Kristen
9/3/2008

WOW. I used a 7 pound chicken instead of a turkey for this recipe, roasted it in a roasting bag according to the instructions, then served it with some Brazilian-style black beans and rice with traditional fixings. Everyone said it was the best chicken they had ever had! Incredibly moist and great flavor. I also put the fruit and bay leaves in the cavity when I roasted it for maximum flavor. This recipe is a MUST try.

Debra
12/15/2008

I have brined in the past but this recipe was fantastic this Thanksgiving. I will use this again. The turkey was so moist. I stuffed the turkey with an orange, lemon and an onion. I massaged melted butter all over and salt & peppered inside and out. Go easy on the salt. Make sure you rinse the turkey real well before and after brining. Debra