Brines Christmas Courses Recipes Sauces - Mops - Brines - Marinades Thanksgiving Turkey

Lemon-Rosemary Turkey Brine

Name: Lemon-Rosemary Turkey Brine
Prep time: 10 min
Total time: 10 min
Ingredients: 1 gallon cold water; 3/4 cup coarse salt; 3/4 cup white wine; 3 lemons, halved; 2 oranges, quartered; 4 sprigs rosemary; 3 bay leaves; 2 sprigs fresh thyme; 6 garlic cloves, smashed

September 6, 2017March 8, 2022 Derrick Riches

Our lemon-rosemary turkey brine is an excellent way to infuse extra flavor and plumping action to your baked or smoked turkey!

Jump to Recipe Print Recipe

Want your holiday turkey to take on a light citrus-herb flavor? This lemon-rosemary turkey brine is the way to go. All you’ll need are a few pantry ingredients, a large stockpot, a good-sized baking bag, and you’ll be ready to brine your bird in no time!

Why do you need to brine a turkey?

Brining helps the turkey absorb liquid, which keeps it moist and juicy during the cooking process. The salt will season the turkey, while the additional ingredients add extra flavor. It is important not to add any more salt to the turkey once it has brined. Apply a salt-free rub before cooking.

Lemon-rosemary turkey brine ingredients:

Cold water
Coarse salt
White wine (any white wine will do)
Lemons
Oranges
Sprigs of rosemary
Bay leaves
Sprigs of thyme
Garlic

How to make a wet brine:

Heat water, sugar, and salt in a large stockpot over high heat.
Stir the mixture until the sugar and salt have dissolved. Remove from heat and let the water cool completely (about 2 hours).
Once cooled, add remaining ingredients to the brine and stir through.
Place the large baking bag into a second stockpot or large container, and place the turkey inside. Pour the lemon-rosemary turkey brine over the bird.
Seal or tie bag and place into the refrigerator for 24 hours.
Remove turkey from brine and blot dry with paper towels.
Season turkey with a salt-free rub, and cook as directed.
For turkeys 20 pounds or more: If you have a very large turkey, place it in a cooler. Add the lemon-rosemary turkey brine and 4 cups of ice, cover tightly, and store in a cool place. You can also fill resealable bags with ice and pack them on top and around the cooler.

Lemon-Rosemary Turkey Brine

This wet brine infuses a light citrus and herbal note to poultry. This will help to brighten up the flavor and provide a tender juicy holiday turkey.

5 from 1 vote

Print Pin

Course: Marinades/Brines

Cuisine: American BBQ

Keyword: lemon-rosemary turkey brine, turkey brine

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: Gallon

Calories: 303kcal

Ingredients

1 gallon cold water
3/4 cup coarse salt
3/4 cup white wine
3 lemons, halved
2 oranges, quartered
4 sprigs rosemary
3 bay leaves
2 sprigs fresh thyme
6 garlic cloves, smashed

Instructions

Heat water, sugar and salt in a large stockpot over high heat. Stir mixture until the sugar and salt have dissolved. Remove from heat and let the water cool completely (about 2 hours).
Once cooled, add remaining ingredients to the brine and stir through.
Place the large baking bag into a second stockpot or large container, and place the turkey inside. Pour the brine over the turkey. Seal or tie bag and place into the refrigerator for 24 hours.
Remove turkey from brine and blot dry with paper towels.
Season turkey with a salt-free rub, and cook as directed.
If you have a very large turkey, place into a cooler. Add the brine and 4 cups of ice, cover tightly and store in a cool place. You can also fill resealable bags with ice and pack it on top and around the cooler.