This easy and flavorful turkey brine recipe from Nigella Lawson is the perfect way to make your holiday bird juicy and aromatic. With simple ingredients like citrus, garlic, and fresh herbs, this brine gives your turkey a deliciously tender texture. It’s an easy step to elevate any festive meal!
Ingredients Needed:
- 1 (12- to 20-pound) turkey (5.4 to 9 kg), not kosher or pre-salted
- 3 oranges
- 3 lemons
- 1/2 cup (120 ml) fresh sage leaves
- 2 bay leaves
- 1 tablespoon (15 g) whole peppercorns
- 5 large garlic cloves, peeled and smashed
- 4 quarts (3.8 liters) water
- 250 g (1 cup Morton or 1 3/4 cups Diamond Crystal kosher salt, or 3/4 cup table salt), plus more if needed
How To Make Turkey Brine Recipe?
- Prepare the turkey: Remove the turkey from its packaging, pat it dry, and remove the giblets (keep them for gravy). Place the turkey in a large container or brining bag big enough to keep it submerged.
- Prepare the brine ingredients: Peel the oranges and lemons, avoiding the bitter white pith. Roughly chop the sage leaves. Set the bay leaves, peppercorns, and garlic aside.
- Make the brine concentrate: In a large pot, bring 1 quart (1 liter) of water to a boil. Add the salt and stir until dissolved. Add the citrus peels, sage, bay leaves, peppercorns, and garlic. Let it boil again, then remove from heat.
- Cool and dilute the concentrate: Let the brine cool to room temperature. Once cooled, stir in the remaining 3 quarts (2.8 liters) of water.
- Submerge the turkey: Pour the brine over the turkey, ensuring it is fully submerged. If needed, weigh it down with a plate. If extra brine is required for larger turkeys, make more by dissolving 1/4 cup salt in 4 cups of warm water.
- Brine for 12 to 24 hours: Cover the turkey and refrigerate it while it brines for 12 to 24 hours.
- Rinse the turkey: When ready to roast, remove the turkey from the brine and rinse it under cool water. Pat dry.
- Roast as usual: Roast your turkey as you normally would. There’s no need to salt it before roasting. Optionally, stuff the cavity with leftover citrus and sage. Check the internal temperature halfway through roasting.
Recipe Tips:
- Choose the Right Container: Make sure your container or brining bag is big enough to fully submerge the turkey. A cramped container won’t allow the brine to reach every part of the bird, which affects flavor.
- Avoid the Pith on Citrus Peels: When peeling the oranges and lemons, be careful to avoid the bitter white part (the pith). Just use the outer zest; this gives the best flavor to your brine without bitterness.
- Use Cold Water for the Final Brine: After making the brine concentrate, let it cool completely before adding the remaining cold water. Hot brine can start cooking the turkey too early and affect the texture.
- Refrigerate Properly: Ensure the brining turkey stays at a safe temperature (below 40°F/4°C). If your fridge is full, consider placing it in a cooler with ice packs to keep it cold.
- Don’t Skip the Rinse Step: Rinsing off the brine before roasting is essential to avoid an overly salty turkey. Pat it dry well for a crisp, golden skin when roasting.
How To Store & Reheat Leftovers?
- Refrigerate: Let the brine cool to room temperature before putting it in an airtight container. Store it in the fridge for up to 3 days.
- Reheat: Place the turkey in a skillet with a small amount of broth or water over medium heat. Cover and warm for about 5-10 minutes, stirring occasionally to heat evenly.
Nutrition Facts:
- Calories: 55kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1,080mg
- Potassium: 90mg
- Total Carbohydrate: 9g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella Turkey Brine Recipe
Description
This easy and flavorful turkey brine recipe from Nigella Lawson is the perfect way to make your holiday bird juicy and aromatic. With simple ingredients like citrus, garlic, and fresh herbs, this brine gives your turkey a deliciously tender texture. It’s an easy step to elevate any festive meal!
Ingredients
Instructions
- Prepare the turkey: Remove the turkey from its packaging, pat it dry, and remove the giblets (keep them for gravy). Place the turkey in a large container or brining bag big enough to keep it submerged.
- Prepare the brine ingredients: Peel the oranges and lemons, avoiding the bitter white pith. Roughly chop the sage leaves. Set the bay leaves, peppercorns, and garlic aside.
- Make the brine concentrate: In a large pot, bring 1 quart (1 liter) of water to a boil. Add the salt and stir until dissolved. Add the citrus peels, sage, bay leaves, peppercorns, and garlic. Let it boil again, then remove from heat.
- Cool and dilute the concentrate: Let the brine cool to room temperature. Once cooled, stir in the remaining 3 quarts (2.8 liters) of water.
- Submerge the turkey: Pour the brine over the turkey, ensuring it is fully submerged. If needed, weigh it down with a plate. If extra brine is required for larger turkeys, make more by dissolving 1/4 cup salt in 4 cups of warm water.
- Brine for 12 to 24 hours: Cover the turkey and refrigerate it while it brines for 12 to 24 hours.
- Rinse the turkey: When ready to roast, remove the turkey from the brine and rinse it under cool water. Pat dry.
- Roast as usual: Roast your turkey as you normally would. There’s no need to salt it before roasting. Optionally, stuff the cavity with leftover citrus and sage. Check the internal temperature halfway through roasting.
Notes
- Choose the Right Container: Make sure your container or brining bag is big enough to fully submerge the turkey. A cramped container won’t allow the brine to reach every part of the bird, which affects flavor.
- Avoid the Pith on Citrus Peels: When peeling the oranges and lemons, be careful to avoid the bitter white part (the pith). Just use the outer zest; this gives the best flavor to your brine without bitterness.
- Use Cold Water for the Final Brine: After making the brine concentrate, let it cool completely before adding the remaining cold water. Hot brine can start cooking the turkey too early and affect the texture.
- Refrigerate Properly: Ensure the brining turkey stays at a safe temperature (below 40°F/4°C). If your fridge is full, consider placing it in a cooler with ice packs to keep it cold.
- Don’t Skip the Rinse Step: Rinsing off the brine before roasting is essential to avoid an overly salty turkey. Pat it dry well for a crisp, golden skin when roasting.
Nigella Turkey Brine Recipe