Citrus Turkey Brine

Citrus Turkey Brine


"A great citrus brine recipe. This will leave your Turkey very moist. You could also use it on other poultry in smaller amounts."

Ingredients 20 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 15 servings


On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.
Tips & Tricks
Chef John's Boneless Whole Turkey

Watch Chef John bone, stuff, roll, and tie up a turkey.

How to Prep and Roast Turkey

Watch a very simple method for prepping and roasting turkey.

Rate recipe

Your rating


Reviews 181

  1. 216 Ratings


I have always used a plain salt brine for my poultry and decided it was time to try some flavours in the brine...This ia a great recipe! I doubled the recipe and added 1/2 C of brown sugar and used some whole peppercorns instead of ground pepper. I also added a bit of baking soda to the mixture to neutralize the acidity of the oranges and lemons; this helps the brine absorb into the meat better. I dry the bird after removing from the brine and get it into the oven right away; this ensures the brine stays in the meat. The weight of the food on itself begins to squeeze the brine out within minutes of leaving the bath. I've used this brine many times and I'm never disappointed. Works well for whole birds or pieces. Thanks!


I have been brining my turkeys for several years now using a different recipe, but was not quite happy with it. So I tried this one and give it 10 stars. Incredibly moist, very flavorful the citrus flavor is subtle but there and yet it is still good with traditional sides. I added a sliced orange, lemon, onion, and some garlic gloves to the cavity as it baked. Great recipe!


I used orange juice and RealLemon instead of fresh fruit because that's what I had available. Also, used less than a gallon of water. Brined two turkeys, and they were both great. Easily the best turkeys I have ever made. The turkeys themselves were bargain basement frozen birds, not fancy high dollar fresh turkeys.