Most everyone loves the taste of a salty sweet flavor. I have been using brine for years when making my turkey and chicken. I've tried this one or that one, but finally settled on taking the best elements of my 3 favorite ones to create my own with all the wonderful flavors of Thanksgiving.

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
12
Yield:
6 cups of brine
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stockpot, mix together the kosher salt, orange juice concentrate, cranberry juice concentrate, water, brown sugar, cinnamon stick, lemon wedges, orange wedges, onion wedges, garlic cloves, bay leaves, thyme, and black pepper; stir until the salt and brown sugar have dissolved. To use, place a whole turkey into the brine, cover, and refrigerate 14 to 16 hours before roasting. Discard used brine.

    Advertisement

Cook's Note

Before roasting, stuff the brined turkey with a smashed garlic clove and 2 lemons, 2 oranges, and 2 red onions, all cut into wedges. For juicier turkey meat, roast breast side down.

Nutrition Facts

156 calories; protein 0.8g 2% DV; carbohydrates 39.2g 13% DV; fat 0.1g; cholesterolmg; sodium 7605.8mg 317% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2011
This was my first try at brining a turkey and I researched it for hours! This brine was something a little different and it turned out great. We have a new tradition for turkey! Read More
(8)

Most helpful critical review

Rating: 3 stars
11/23/2011
I'm truly not sure how to rate this recipe. I'll start by saying that the turkey tasted great but I didn't really taste the flavors from the brine and the ingredients are too expensive to waste on something I'm not tasting. I've used other brines before and I don't feel the other ingredients added anything special. The cranberry juice dyed the bird an unappetizing pink and it browned way too quickly. I covered with foil but the skin was almost black by the time it was done. So in the future I think I'll pass on the frozen juices but use other features from this recipe. Read More
(14)
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/23/2011
I'm truly not sure how to rate this recipe. I'll start by saying that the turkey tasted great but I didn't really taste the flavors from the brine and the ingredients are too expensive to waste on something I'm not tasting. I've used other brines before and I don't feel the other ingredients added anything special. The cranberry juice dyed the bird an unappetizing pink and it browned way too quickly. I covered with foil but the skin was almost black by the time it was done. So in the future I think I'll pass on the frozen juices but use other features from this recipe. Read More
(14)
Rating: 5 stars
01/21/2011
This was my first try at brining a turkey and I researched it for hours! This brine was something a little different and it turned out great. We have a new tradition for turkey! Read More
(8)
Rating: 5 stars
12/17/2010
I've never had my turkey get stained...Only thing I have ever had was praise for how good tasty and moist it is. Read More
(7)
Advertisement
Rating: 5 stars
11/15/2011
I made it for a work potluck and I am being asked for the recepie! It was a hit! It had alot of flavor. I was afraid to try something different but now I am glad I did. Read More
(4)
Rating: 5 stars
12/26/2012
I used this for Christmas dinner. I used some cranberry apple cider too. I then made a cranberry injectate to add some more citrus flavor. I used my ninja and ground up fresh cranberries 2 oranges (peeled) a lemon (peeled) 3 cloves garlic lemon pepper and some more cranberry-apple cider. I then strained it and used the thin liquid to inject in the bird. I also kept the solid and used that as a rub for the outside. There were a lot of compliments on the flavor and moisture. This is my 2nd time brining and I won't ever cook a turkey without it again! Read More
(1)
Rating: 5 stars
11/23/2016
I have used this recipe at least five times and it consistently turns out a moist turkey. I follow the recipe as is. Does to need any tweaking. Read More
Advertisement
Rating: 5 stars
11/21/2012
#1 Bring stock pot to a boil then let cool to help infuse the flavors. #2 debone Turkey with the exception leg's. thigh's and wing's this will expose more of the breast to the brine. #3 Layout Turkey breast down and spread out stuffing then secure the back of turkey together rollover oil and season. Read More
Rating: 5 stars
03/29/2013
I use this with Turkey breast and then I smoke them. Great! Read More
Rating: 5 stars
12/28/2014
This year was my first time brining my meat. I used this as the base brine on my Christmas cornish hens. I added a few other spices a little smoked paprika and red pepper for a kick. The hens baked and the flavor was throughout the meat. They baked evenly and we're moist. My family loved them. I can't wait to try it this summer with other meats and cooking methods. Read More