Citrus Turkey Brine with an Orange Juice Glaze

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Citrus Turkey Brine with an Orange Juice Glaze
Citrus Turkey Brine with an Orange Juice Glaze

Citrus Turkey Brine with an Orange Juice Glaze

This Citrus Turkey Brine with an Orange Juice Glaze
5 from 1 vote
Prep Time 1 d 20 mins
Cook Time 4 hrs 30 mins
Total Time 1 d 4 hrs 50 mins
Course Main Course
Cuisine American
Servings 10 servings
Calories 745 kcal


For the turkey:

  • 2 gal cold water
  • 3 cups apple cider
  • 2 cups packed brown sugar
  • 3/4 cup kosher salt
  • 3 Tbsp tricolor peppercorns
  • 5 whole bay leaves
  • 5 cloves garlic minced
  • Peel of 3 large oranges cut into large strips
  • 4 sprigs fresh rosemary leaves stripped
  • 1 uncooked fresh turkey *see notes

For the glaze:

  • 1 cup of orange-tangerine juice
  • 1/4 cup sugar
  • 1/4 teaspoon crushed sage


For the turkey:

  • Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary leaves in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, and then turn off the heat and cover. Allow to cool completely, and then place into the fridge to chill.
  • Place an uncooked, fresh turkey in the chilled brine solution, and then refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
  • When you’re ready to roast the turkey, remove the turkey from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
  • Remove the turkey from the water, and then rinse again, pat dry and cook according to your normal roasting method.

For the glaze:

  • Reduced the juice and sugar down till it is syrupy then add 1/4 tsp. crushed sage. Brush it on your turkey when it is almost done baking


Cook’s Notes: Only brine fresh turkeys. Brining a frozen turkey is never a good idea, because frozen turkeys are most typically injected with a sodium solution. There are some organic frozen turkeys that have a much lower concentration of the sodium solution. Generally speaking, though, you’ll want to brine fresh, not frozen, turkeys. Making gravy from the drippings of a brined turkey can result in a really salty gravy if you’re not careful. Don’t add salt to your gravy without tasting first; it may not need it.
Recipe and notes from Food Network.


Calories: 745kcalCarbohydrates: 62gProtein: 78gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 256mgSodium: 8902mgPotassium: 1032mgFiber: 1gSugar: 57gVitamin A: 310IUVitamin C: 18mgCalcium: 114mgIron: 4mg
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