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–+ servings
Citrus Poultry Brine

Citrus Poultry Brine

A zesty, citrusy brine for poultry.
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Prep Time 30 minutes
Cook Time 1 hour
Brine Time 1 day
Total Time 1 day 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 1 turkey
Calories 337 kcal

Equipment

  • 1 large sauce pan
  • 1 vegetable peeler
  • 1 kitchen knife

Ingredients
 
 

  • 3 oranges
  • 3 lemons
  • ½ cup sage leaves - fresh
  • 2 bay leaves
  • 1 tbsp peppercorns - whole
  • 5 cloves garlic - large, peeled and smashed
  • 4 quarts water
  • 1 cup kosher salt
  • 2 sprigs rosemary

Instructions
 

  • Strip the peels from the oranges and lemons using a vegetable peeler. Try to remove just the peel, leaving behind as much of the bitter white pith as possible. Roughly chop the sage leaves. Make sure the bay leaves, peppercorns, and garlic cloves, and rosemary are measured out and ready to go.
    3 oranges, 3 lemons, 1/2 cup sage leaves, 2 bay leaves, 1 tbsp peppercorns, 5 cloves garlic, 2 sprigs rosemary
    Collect ingredients, orange and lemon peels, sage, pepper corns, garlic, bay leaves, and rosemary.
  • Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop.
    4 quarts water
    Add 1 quart of water to a large stock pot, bring to a boil.
  • Once boiling, add the salt and stir until dissolved.
    1 cup kosher salt
    Add 1 cup kosher salt to the boiling water.
  • Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, rosemary, and garlic. Let the water return to a boil, then remove from heat. 
    Remove from the heat, and allow the solution to cool.
  • Let the brine concentrate cool until no longer steaming, then stir in the remaining 3 quarts of water. Check the temperature of the brine; it should be room temperature or lukewarm. 
    Add 3 more quarts of water to dilute the solution.
  • Add 4 cups of ice to the solution to cool it even further.
    Add 4 cups of water to lower the temperature of the brine solution.
  • Remove the poultry from its package and pat dry. Remove the giblets and save for making gravy. Place the poultry in a large pot, brining bag, or other container large enough to keep it submerged. Pour the brine over the poultry. Make sure the poultry is submerged, though it's ok if the boney tips of the legs stick out the top. If needed for larger turkeys, prepare additional brine solution (1/4 cup of salt dissolved in 4 cups of warm water) in order to cover the turkey. If the poultry is floating, weight it down with a plate or other heavy object. 
    Add poultry to brine. Weigh down to completely submerge in the brining solution.
  • Brine for 12 to 24 hours. Cover the poultry and keep refrigerated during the brining process.
    Brine covered in refrigerator for 12-24 hours.

Notes

  • Save the leftover oranges and lemons for stuffing the poultry during roasting!

Nutrition

Calories: 337kcal | Carbohydrates: 89g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 113374mg | Potassium: 1406mg | Fiber: 22g | Sugar: 45g | Vitamin A: 1030IU | Vitamin C: 386mg | Calcium: 543mg | Iron: 5mg
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