FRUITY TURKEY BRINE

FRUITY TURKEY BRINE

FRUITY TURKEY BRINE (Perfect for Roasting or Smoking)

For a 12–16 lb (5.5–7.25 kg) turkey

Ingredients

Base

• 1 gallon (3.8 L) water

• 1 cup kosher salt

• ½ cup brown sugar (light or dark)

Fruit & Citrus

• 1 large orange, sliced

• 1 large lemon, sliced

• 1 apple, sliced (Honeycrisp, Fuji, or Gala recommended)

• 1 cup pineapple juice or apple juice

• 1 cup fresh or frozen cranberries

• ½ cup dried apricots or dried cherries (optional for deeper fruitiness)

Aromatics & Herbs

• 6 garlic cloves, smashed

• 1 large onion, quartered

• 3–4 bay leaves

• 1 tbsp whole peppercorns

• 1 tbsp whole allspice berries

• 1 tsp cloves (optional — adds holiday warmth)

• 3–4 sprigs rosemary

• 4–6 sprigs thyme

• 2 cinnamon sticks (optional, for a warm spice note)

Cooling Additions

• 2–3 cups ice (to rapidly chill brine before adding turkey)

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Instructions

1. Make the Brine Base

1. In a large pot, combine:

   • water

   • salt

   • sugar

2. Bring to a gentle simmer, stirring until the salt and sugar dissolve.

2. Add Fruits & Aromatics

Stir in:

• the citrus slices

• apple

• cranberries

• pineapple or apple juice

• herbs, garlic, onion, spices

Simmer 3–4 minutes just to wake up the flavors — do not boil the fruit to mush.

3. Chill Completely

• Remove from heat.

• Add the ice to rapidly cool the brine.

• Ensure the brine is completely cold before adding the turkey.

4. Brine the Turkey

• Submerge the turkey fully in the cold brine.

• Refrigerate 12–18 hours for a 12–16 lb turkey.

  • Do not exceed 24 hours or the meat may become too salty or mushy.

5. Before Cooking

• Remove turkey from brine.

• Rinse lightly and pat completely dry.

• Let sit uncovered in fridge 1–2 hours for crispier skin (optional but recommended).

• Season lightly (the brine adds plenty of salt).

• Roast or smoke as desired.

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Flavor Variations

🍑 Peach–Citrus Brine

Add sliced peaches + substitute ½ cup white sugar.

🍍 Tropical Brine

Use pineapple juice entirely, add lime slices + fresh ginger.

🍎 Fall Harvest Brine

Use all apple juice, extra cinnamon, and cloves.

OTHER RECIPES

Ingredients:

• 1 gallon water
• 1 cup salt (1 1/2 cups Kosher or coarse salt)
• 1 lemon
• 1 orange
• 1 onion, cut into thick slices
• 4 cloves garlic, crushed
• 4 bay leaves
• 1 tablespoon dried thyme

Preparation:

Take two cups of the water and place in a saucepan. Bring to a low boil. Add salt and stir to dissolve. Pour into a large pot. Cut lemon and orange into 1/8ths. Squeeze juice into pot and drop in citrus pieces. Add all remaining ingredients. Keep refrigerated until you are ready to use.
Place poultry and brine in a large plastic container. Keep refrigerated. Brine for 1 hour per pound. Enjoy !
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