Recipe by Simply Whimsy
"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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1 (12 fluid ounce) can
frozen orange juice concentrate
1 (12 fluid ounce) can
frozen cranberry juice concentrate
lemon, cut into wedges
orange, cut into wedges
red onion, cut into wedges
dried thyme leaves
freshly ground black pepper
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!
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.
I've never had my turkey get stained...Only thing I have ever had was praise for how good, tasty, and moist it is.
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.
I use this with Turkey breast and then I smoke them. Great!
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!
#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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