Salty and Sweet Cranberry Citrus Brine Recipe -
Salty and Sweet Cranberry Citrus Brine Recipe
  • READY IN 10 mins

Salty and Sweet Cranberry Citrus Brine

Recipe by  

"Most everyone loves the taste of a salty sweet flavor. I have been using brine for years when making my turkey and chicken. I've tried this one or that one, but finally settled on taking the best elements of my 3 favorite ones to create my own with all the wonderful flavors of Thanksgiving."

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Ingredients Edit and Save

Original recipe makes 6 cups of brine Change Servings
  • PREP

    10 mins

    10 mins


  1. In a large stockpot, mix together the kosher salt, orange juice concentrate, cranberry juice concentrate, water, brown sugar, cinnamon stick, lemon wedges, orange wedges, onion wedges, garlic cloves, bay leaves, thyme, and black pepper; stir until the salt and brown sugar have dissolved. To use, place a whole turkey into the brine, cover, and refrigerate 14 to 16 hours before roasting. Discard used brine.
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  • Cook's Note
  • Before roasting, stuff the brined turkey with a smashed garlic clove and 2 lemons, 2 oranges, and 2 red onions, all cut into wedges. For juicier turkey meat, roast breast side down.

Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2011

This was my first try at brining a turkey and I researched it for hours! This brine was something a little different and it turned out great. We have a new tradition for turkey!

Most Helpful Critical Review
Nov 23, 2011

I'm truly not sure how to rate this recipe. I'll start by saying that the turkey tasted great but I didn't really taste the flavors from the brine and the ingredients are too expensive to waste on something I'm not tasting. I've used other brines before and I don't feel the other ingredients added anything special. The cranberry juice dyed the bird an unappetizing pink and it browned way too quickly. I covered with foil but the skin was almost black by the time it was done. So in the future I think I'll pass on the frozen juices but use other features from this recipe.


8 Ratings

Dec 17, 2010

I've never had my turkey get stained...Only thing I have ever had was praise for how good, tasty, and moist it is.

Nov 15, 2011

I made it for a work potluck and I am being asked for the recepie! It was a hit! It had alot of flavor. I was afraid to try something different, but now I am glad I did.

Dec 28, 2014

This year was my first time brining my meat. I used this as the base brine on my Christmas cornish hens. I added a few other spices, a little smoked paprika and red pepper for a kick. The hens baked and the flavor was throughout the meat. They baked evenly and we're moist. My family loved them. I can't wait to try it this summer with other meats and cooking methods.

Mar 29, 2013

I use this with Turkey breast and then I smoke them. Great!

Dec 26, 2012

I used this for Christmas dinner. I used some cranberry apple cider, too. I then made a cranberry injectate to add some more citrus flavor. I used my ninja and ground up fresh cranberries, 2 oranges (peeled), a lemon (peeled), 3 cloves garlic, lemon pepper and some more cranberry-apple cider. I then strained it and used the thin liquid to inject in the bird. I also kept the solid and used that as a rub for the outside. There were a lot of compliments on the flavor and moisture. This is my 2nd time brining and I won't ever cook a turkey without it again!

Nov 21, 2012

#1 Bring stock pot to a boil then let cool to help infuse the flavors. #2 debone Turkey with the exception leg's. thigh's and wing's this will expose more of the breast to the brine. #3 Layout Turkey breast down and spread out stuffing then secure the back of turkey together rollover oil and season.


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