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 !
VIDEO:

Clove and Honey Brine for Turkey

Clove and Honey Brine for Turkey

Here is a rich, aromatic Clove & Honey Turkey Brine that delivers warm holiday spice, gentle sweetness, and deep moisture to your turkey. Perfect for roasted, smoked, or fried turkey.

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🦃 Clove & Honey Turkey Brine

Ingredients (for a 12–18 lb turkey)

• 12 cups (3 quarts) water

• 4 cups apple cider or apple juice (optional but recommended)

• 1 cup kosher salt (or ⅔ cup table salt)

• ¾–1 cup honey, preferably floral or wildflower

• 1 tbsp whole cloves

• 2 cinnamon sticks

• 1 tbsp whole black peppercorns

• 2 bay leaves

• 1 large onion, quartered

• 6–8 garlic cloves, crushed

• 1 orange, sliced (optional)

• Fresh herbs (pick one or mix): rosemary, thyme, or sage

• 3–4 cups ice (to chill after heating)

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Instructions

1️⃣ Make the Brine Base

• In a large stockpot, combine water, apple cider, salt, and honey.

• Heat over medium until salt and honey dissolve, stirring occasionally.
  (Do not boil — just warm enough to dissolve.)

2️⃣ Add Spices & Aromatics

• Stir in cloves, cinnamon sticks, peppercorns, bay leaves, onion, garlic, herbs, and optional orange slices.

• Remove from heat and let cool to room temperature.

3️⃣ Chill Completely

• Add ice to rapidly cool the liquid.

• Ensure the brine is fully chilled before adding turkey.

4️⃣ Brine the Turkey

• Place thawed turkey in a brining bag, stockpot, or food-safe bucket.

• Pour the cooled brine over turkey until submerged (add cold water if needed).

• Refrigerate 12–18 hours (up to 24 for very large birds).

5️⃣ Prepare for Cooking

• Remove turkey from brine, rinse lightly, and pat very dry.

• For crispier skin, refrigerate uncovered 1–2 hours before cooking.

• Season lightly — brine already adds salt.

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⭐ Flavor Add-In Ideas

Choose one direction or mix and match:

Profile	Additions
Citrus-Bright	Lemon slices + fresh thyme
Spicy-Warm	Star anise + crushed red chili
Herbal-Savory	Extra sage + bay + rosemary
Deep-Sweet	Replace cider with pear nectar or add molasses

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🍯 Why Clove & Honey Works

• Honey helps with browning and adds mellow sweetness

• Cloves give warm holiday aroma and richer flavor depth

• Salt improves tenderness and juiciness

• Apple cider enhances natural turkey flavor

Ingredients:

* 1 large bag of ice
* 1 gallon hot water
* 2 quarts chicken broth
* 1 pound table salt (non-iodine)
* 1 pound honey
* 2 tablespoons whole cloves

Preparation:
Combine salt and hot water until it dissolves. Add honey, broth, and cloves to mixture. Once thoroughly mixed, add ice. Brine for 1 hour per pound. Enjoy !

VIDEO: