Best Orange Turkey Brine for a Juicy & Flavorful Bird

Whenever I make a turkey I always use my Orange Turkey Brine recipe! I think it’s the best turkey brine in all honesty. Serve a juicy and flavorful turkey every single time with this fail proof brine recipe. It works on whole turkeys, chickens, and you can even brine turkey legs if you’d like. It’s just so dang delicious, and once you’ve tried it, I doubt you’ll ever skip the brine!

Should I Brine My Turkey?

To brine or not to brine?

That is the question a lot of you may ask.  But, I’m telling you – brining is definitely the way to go if you want a moist and succulent bird!

This brine recipe makes the most amazing turkey, I know you’ll agree if you try it.

There are a lot of different recipes out there, but this is the one I use each and every time.  It’s passed the test of time – and the taste buds agree that it’s a winner!

You can use either a turkey or a chicken;  this brine works great for both!  The measurements in this recipe accommodate a 16-21 pound turkey – but it can be easily adjusted for a smaller turkey or a roasting chicken.

Why should I brine my turkey?

Brining a turkey helps to infuse your bird with moisture and flavor, resulting in a turkey that is out-of-this-world delicious!

The salt and apple cider vinegar in the brine solution breaks down the turkey’s muscle proteins, resulting in a super tender and moist bird. 

Why You’ll Love My Orange Turkey Brine

• Simple Ingredients: This brine recipe uses everyday items like oranges, apple cider vinegar, and fresh rosemary leaves. Easy to find at any grocery store.
• Versatile: Whether you’re preparing a whole turkey or just a turkey breast, this citrus turkey brine is perfect. It also works great with chicken!
• Flavorful: The combination of brown sugar, fresh herbs, and citrus from the oranges infuses the turkey with subtle hints of citrus and sweetness, making it the star of the show at your Thanksgiving table.
• Moist Turkey: The salt and water create a basic brine solution that helps keep the turkey meat juicy and prevents it from drying out during the cooking process. Say goodbye to dry turkey!
• Great for Beginners: Whether it’s your first time hosting Thanksgiving or you’re a seasoned pro, this brine is easy to make and guarantees a moist and flavorful turkey that everyone will enjoy.
• Special Touch for the Holiday: This turkey brine is sure to become your favorite turkey brine recipe, making your Thanksgiving dinner memorable with its delicious turkey and extra flavors.

Orange Turkey Brine Ingredients

• Apple Cider Vinegar: This adds a slight tanginess to your brine and tenderizes the meat, enhancing the turkey’s flavor. If you don’t have apple cider vinegar, white vinegar can work as a substitute, but the flavor profile will change slightly.
• Water: The base of your brine, water is essential to ensure the turkey is fully submerged. 
• Fresh Rosemary Leaves: Rosemary adds a woodsy, aromatic flavor to the brine, complementing the citrus. If fresh rosemary is hard to come by, dried rosemary can be used, but reduce the amount by half since it’s more concentrated.
• Salt: Kosher salt is preferred for brining because it dissolves easily and doesn’t contain additives found in table salt. Salt in the brine helps to season the turkey deeply and retain moisture, leading to a juicier Thanksgiving turkey.
• Brown Sugar: Brown sugar balances the saltiness and adds a hint of sweetness, contributing to the browning of the turkey during roasting. If you’re out of brown sugar, white sugar is an alternative, but you’ll miss the molasses flavor brown sugar provides.
• Minced Garlic Cloves: Garlic adds depth and a punch of flavor to the brine. Fresh garlic is best, but garlic powder can be used in a pinch—use 1/8 teaspoon of garlic powder for every clove.
• Black Pepper: Whole peppercorns or freshly ground black pepper adds a slight heat and complexity. 
• Bay Leaves: They impart a subtle herbal flavor to the brine. If you don’t have bay leaves, you might skip them, as there’s no perfect substitute, but the overall flavor profile will still be delicious without them.
• Oranges, Sliced: Orange slices infuse the brine with a citrusy sweetness, tenderizing the meat and adding a unique flavor. If oranges are not available, lemon slices or even a splash of orange juice can provide a similar citrus note.

Let’s take a closer look.  It’s just so pretty! And fragrant!  Seriously, you could get some aromatherapy with this stuff! 😉

Best Salt to Use for Brining

Kosher salt is the best choice for making a brine because it dissolves easily and has a pure, clean taste that enhances the flavors of the brine without adding any unwanted chemical flavors. It helps to ensure the turkey is well-seasoned and moist.

If you need a substitution for kosher salt, here are a few options:

1. Table Salt: It dissolves well but can make the brine saltier if used in the same quantity.
2. Sea Salt: Opt for coarse salt in a 1:1 ratio as it’s similar to kosher salt in terms of size and flavor. It adds a slight mineral taste to the brine.
3. Pickling Salt: It’s pure like kosher salt but finer, so ensure it’s fully dissolved in the brine. Use this in a 1:1 ratio.

How To Make Orange Turkey Brine

It’s really easy to make the brine, here are the step-by-step instructions:

Prepare the Brine Solution

Gather your ingredients: You’ll need kosher salt, brown sugar, fresh herbs, orange slices, lemon slices, bay leaves, whole peppercorns, cinnamon sticks, and a gallon of water.

1. In a large pot, mix all the ingredients together. Stir until the brown sugar and kosher salt are completely dissolved.
2. Heat the mixture on the stove. Bring it to a boil, then turn off the heat.
3. Let the brine cool to room temperature.

Brining the Turkey

1. Once the brine is at room temperature, it’s time to add your turkey. If you have a whole turkey or a large turkey breast, make sure it’s thawed.
2. If the turkey fits, lower it into the pot with the brine. For a larger turkey, use a 5-gallon food-safe bucket, a cooler, or a large brining bag.
3. Place the turkey in the refrigerator. Let it sit in the brine solution for 12-24 hours.

After Brining the Turkey

1. Remove the turkey from the brine. Discard the brine.
2. Rinse the turkey with cold water for 15 minutes. This step helps remove excess salt.
3. Dry the turkey with paper towels. Be sure to also get inside the cavity of the turkey.
4. Your turkey is now ready to roast. Preheat your oven, and follow the roasting instructions on the recipe card. 

Brining Tips

• Use Filtered Water: Use filtered water for brine to avoid impurities like chlorine from tap water, which can spoil the taste. If you can’t get filtered water, use spring or distilled water, as both are free from chemicals that could affect the brine’s flavor.
• Choose the Right Salt: Use kosher salt for your brine. It dissolves easily and doesn’t contain additives found in table salt, ensuring a smoother brine solution.
• Dissolve Salt and Sugar Completely: Before adding your turkey, make sure the salt and brown sugar are fully dissolved in the mixture. This is important for the brine to penetrate the turkey meat properly, making it juicy and flavorful. Stir the mixture well in a large pot over low heat to help everything dissolve.
• Cool the Brine to Room Temperature: After boiling, let the brine cool to room temperature before adding the turkey. Placing a turkey in hot brine can start the cooking process prematurely, affecting the texture of the meat. Cooling ensures the turkey remains safe to brine.
• Use a Large Enough Container: Whether it’s a whole turkey or just a turkey breast, ensure your container is large enough to submerge the bird fully in the brine. A 5-gallon food-safe bucket or a large brining bag works well. This helps the brine cover every part of the turkey for even seasoning.
• Brine for the Right Amount of Time: Leave the turkey in the brine for 12-24 hours, but not longer. This time frame allows the brine to work its magic, making the turkey moist and flavorful without turning the meat mushy. 

Isn’t that beautiful??  And it smells even better than it looks!

Turkey Roasting Tips

1. Place the turkey on a wire rack in a roasting pan.
2. Insert a meat thermometer into the thickest part of the breast. For a juicy turkey, roast until the internal temperature reaches the right degrees F.
3. Let the turkey rest before carving to ensure moist turkey meat.

Frequently Asked Questions About Brining a Turkey

Do you still have some questions when it comes to brining a turkey? Here are some common ones:

Why add apple cider vinegar to an orange brine for turkey?

Apple cider vinegar helps to create a tender and juicy turkey. Its acidity not only tenderizes the meat but also works with all the other ingredients to infuse the turkey with rich, balanced flavors.

How long should I brine the turkey, and what do I do after brining?

You should brine the turkey for 12-24 hours in the refrigerator. After brining, remove the turkey from the brine solution, discard the brine, and rinse the turkey with cold water for 15 minutes. Pat the turkey dry inside and out with paper towels. Now, it’s ready to roast!

Can I use this brine for both fresh and frozen turkeys?

Yes, this brine works well for both fresh turkeys and frozen turkey that has been fully thawed. Ensure the turkey is at room temperature before brining to help the brine penetrate more effectively. 

You May Also Like These Turkey Recipes

• Herb Roasted Turkey
• Crockpot Turkey Breast
• Homemade Cajun Butter Injection Marinade
• Best Turkey Leg Recipe

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My Favorite Brine

Ingredients

• ½ gallon apple cider vinegar
• 1 gallon plus ¾ of a gallon water
• 5 tablespoons fresh rosemary leaves
• 1.5 cups salt
• 2 heaping cups brown sugar
• 6 cloves garlic minced
• 2 tablespoons black pepper freshly ground is great!
• 5 bay leaves
• 3 large oranges sliced

Instructions

• Combine all the ingredients in a large pot. Stir until the sugar & salt dissolve. Bring the mixture to a boil, then turn off the heat & allow to cool.
• Once the brine has cooled completely or at least to room temperature, lower in your turkey (or chicken). Or, if your bird is too large to fit in your pot - pour the brine into a 5 gallon food safe bucket, a cooler, or a large brining bag. Refrigerate for 16-24 hours.
• Discard the brine, & soak the turkey in cold water for 15 minutes. Then, dry the turkey inside & out. Roast as normal.