Only the Best Turkey Brine should be used to make a roast turkey or chicken, or used on individual pieces like breasts or thighs for a delicious weekday dinner.
Using a medium bowl or jar, add salt, sugar, citrus peel, rosemary, thyme, peppercorns, and sage. Whisk together, or shake in a jar. Add bay leaves.**
To Brine Turkey
In a large pot, add 4 cups water and the brine spice mixture. Bring to a boil and boil for 5 minutes. Remove from heat and add 1 gallon water. Refrigerate to cool completely.
Place turkey in a brining bag breast side down. Pour cooled brine over the turkey. Add cold water until turkey is fully covered. Seal bag and refrigerate for 8 hours, up to 18 hours.
Remove turkey from brine and discard remaining brine. Pat turkey dry with paper towels.
Cook turkey per usual. A brined turkey may cook slightly quicker, so use a thermometer to watch the cooking temperature closely.
Notes
*to substitute with fresh orange: add one orange, zested and sliced, or the zest of 3 oranges.**Brine spice mixture can be prepared in advance and stored for future use. Make a double batch for quick and easy work next time!For a smaller turkey (10-12 pounds), use half of the brine spice mixture and water amounts.For turkey breasts, use one quarter of the brine spice mixture and water amounts.Note: Nutrition information is calculated per cup of diluted brine. When brining the turkey, only a small amount of the ingredients are absorbed into the turkey. They are not fully absorbed, so the nutrition information does not reflect the nutrition of the turkey.