Basic Turkey Brine with Bourbon and Citrus
A savory-sweet brine combining kosher salt, brown sugar, citrus, and warm spices to deeply flavor turkey. Optional bourbon adds complexity. Designed for 12-16 pound birds brined 24-30 hours for maximum tenderness and seasoning penetration.
Ingredients
- 8 quarts water
- 1 ½ cups kosher salt
- ½ cup dark brown sugar
- 2 whole oranges, quartered
- 2 whole lemons, quartered
- 1 whole red onion, quartered
- ¼ cup whole peppercorns
- 4 whole dry bay leaves
- 5 whole dried cloves(optional)allspice berries0.75:1spice
similar warm profile slightly different flavor
- 1 cup bourbon or whiskey(optional)apple cider or chicken stock1:1liquid
removes alcohol adds fruity or savory depth
Instructions
- 1
In a large stock pot, combine water, salt, and sugar. Stir until salt and sugar dissolve completely.
- 2
Add oranges, lemons, red onion, peppercorns, and bay leaves. Squeeze citrus into the brine and stir.
- 3
Add optional dried cloves and bourbon if using.
- 4
Submerge turkey in the brine and cover the pot.
- 5
Brine for 24-30 hours.
Tips
Squeeze citrus into the brine after adding for increased flavor extraction.
Ensure turkey is fully submerged during brining to cure evenly.
Good to Know
Refrigerate brining turkey in covered pot up to 30 hours. Drain before roasting.
Prepare brine up to 2 days ahead; refrigerate covered. Add turkey and begin brining up to 30 hours before cooking.
Common Mistakes
Do not brine longer than 30 hours to avoid overly salty turkey.
Do not skip dissolving salt and sugar fully to avoid uneven seasoning.
Do not use iodized table salt to avoid metallic flavor; kosher salt is essential.
Substitutions
similar warm profile slightly different flavor
removes alcohol adds fruity or savory depth