Orange Turkey Brine Recipe - Allrecipes.com
Orange Turkey Brine Recipe
  • READY IN ABOUT hrs

Orange Turkey Brine

Recipe by  

"Adding this twist to your Thanksgiving turkey will 'ooh' and 'aah' your guests."

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Ingredients Edit and Save

Original recipe makes 1 1/2 gallon Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    2 hrs 25 mins

Directions

  1. Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.
  2. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry.
  3. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2008

I've used Alton Brown's turkey brine recipe for 3 years. While his is great, this one is better! Easy to put together, much more economical and the taste was fabulous. I brine turkeys in a 5 gallon bucket with a lid. I reduce the liquid in the recipe and put ice in the bucket after placing the turkey in it. I set the bucket in the garage and in the cooler months the ice stays frozen overnight and well into the next day. In the warmer months I add ice as needed.

 
Most Helpful Critical Review
Dec 02, 2009

I was a little disappointed with this recipe. I quess I was expecting a little more flavor in the meat than what I got. I even added an extra orange inside the bird with some fresh thyme and parsley, but this was not what I was looking for. Yes, the bird was a little moist but not that moist. This was a bit of a dissapointment. Sorry

 
Sep 03, 2008

WOW. I used a 7 pound chicken instead of a turkey for this recipe, roasted it in a roasting bag according to the instructions, then served it with some Brazilian-style black beans and rice with traditional fixings. Everyone said it was the best chicken they had ever had! Incredibly moist and great flavor. I also put the fruit and bay leaves in the cavity when I roasted it for maximum flavor. This recipe is a MUST try.

 
Dec 15, 2008

I have brined in the past but this recipe was fantastic this Thanksgiving. I will use this again. The turkey was so moist. I stuffed the turkey with an orange, lemon and an onion. I massaged melted butter all over and salt & peppered inside and out. Go easy on the salt. Make sure you rinse the turkey real well before and after brining. Debra

 
Nov 29, 2008

Amazing! I was an absolute hit at the dinner table all thanks to this recipe. I brined the turkey for 48hrs, washed it out and let it sit for an hour while preparing the stuffing. Then I put my Martha Stuart reading materials to use and stuffed the bird with help of a cheese cloth. Shortly after I lathered my hands up with butter and went to work on the bird. We squeezed a bunch of lemon on it when all was buttered & ready to cook. Then, I based it a few times while cooking, but not all that frequently. The brining really kept the bird sufficiently moist and tender without the nuisance of constant basting. Both the dark and white meat was extremely moist and tender. My family were truly amazed and we will definitely do this again next year! (now that they know what brining is)*

 
Dec 03, 2008

i used this recipe on a grocery store brand of 13# turkey that I paid $3.27 for! The turkey was moist and had a delicous flavor. I only brined it for 14 hours because I started late. I'll never hesitate again to purchase a "store brand" turkey knowing that brining really works!

 
Feb 01, 2010

This is a very forgiving recipe. It allows for a slight(and I mean slight) citrus taste but what it really does is help to keep the bird nice a moist while cooking. I made it once and all I had was pink lemonade concentrate and my family loved it(my husband is a chef mind you) So go ahead and brine!!!!! It makes meat that can tend to be dry much, much juicier. Enjoy and play with the flavors...any kind of juice is nice

 
Oct 12, 2008

Delish! Turkey was juicy and had a lot of flavor without be too citrusy.

 

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Nutrition

  • Calories
  • 697 kcal
  • 35%
  • Carbohydrates
  • 176.7 g
  • 57%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 17.2 g
  • 69%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 91282 mg
  • 3651%

* Percent Daily Values are based on a 2,000 calorie diet.

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