Cranberry Turkey Brine

Cranberry Turkey Brine

🦃 Cranberry Turkey Brine Recipe

Ingredients (For a 12–18 lb Turkey)

• 8 cups (2 liters) cranberry juice, unsweetened preferred

• 8 cups (2 liters) water

• 1 ½ cups kosher salt (or 1 cup table salt)

• 1 cup brown sugar (light or dark)

• 2 medium onions, quartered

• 6–8 garlic cloves, smashed

• 3–4 bay leaves

• 1 tbsp whole black peppercorns

• 1 tbsp whole allspice berries (optional)

• 4–6 sprigs fresh thyme or rosemary

• 1 orange, sliced (optional but recommended)

• 2 cups fresh or frozen cranberries

• ICE (3–4 cups)

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Instructions

1. Make the Brine Base

   • In a large stockpot, combine cranberry juice, water, salt, and brown sugar.

   • Heat over medium-high heat, stirring until salt and sugar fully dissolve.

   • Do not boil — just heat enough to dissolve.

2. Add Aromatics

   • Add onions, garlic, bay leaves, peppercorns, allspice, cranberries, herbs, and orange slices.

   • Remove from heat and allow to cool to room temperature.

3. Chill Completely

   • When cooled, add ice to bring brine to a cold temperature.

   • Never place raw poultry in warm brine.

4. Submerge the Turkey

   • Place cleaned, thawed turkey in a large food-safe container or brining bag.

   • Pour brine over turkey until fully submerged. Add extra cold water if needed.

5. Refrigerate

   • Brine 12–18 hours (up to 24 for large birds), turning occasionally.

6. Before Roasting

   • Remove turkey, rinse lightly under cold water.

   • Pat dry very well with paper towels.

   • Let it air dry uncovered in the refrigerator 1–2 hours for crispier skin.

   • Season lightly since the brine already adds salt.

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Tips & Flavor Variations

✔ Add apple cider instead of water for deeper sweetness
✔ Use maple syrup or honey instead of brown sugar
✔ Add cinnamon sticks + star anise for holiday spice
✔ Add ginger slices for brightness

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What This Brine Does

• Cranberry juice adds tartness and color

• Sugar balances flavor and assists browning

• Salt tenderizes meat + enhances juiciness

• Herbs and spices give aromatic depth

OTHER RECIPES

Ingredients:

• 2 quarts cranberry juice
• 1 quart water
• 1 cup salt (1 1/2 cups Kosher or coarse salt)
• 1/2 cup apple juice
• 1/2 cup orange juice
• 12 cloves garlic, unpeeled and lightly smashed
• 4 springs fresh thyme
• 4 sprigs fresh rosemary
• 6-8 bay leaves

Preparation:

Combine ingredients and place in a large pot. Add turkey to pot, making sure that brine covers turkey. If not, add more water to mixture. Brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey, inside and out, before cooking. Otherwise there will be a salty flavor to the turkey. Enjoy it!

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