Cranberry Orange Turkey Brine (Printable)

Cranberry, orange, and fresh herbs create a vibrant brine that delivers juicy, tender turkey for festive occasions.

# What you'll need:

→ Brine Base

01 - 16 cups cold water
02 - 4 cups apple cider
03 - 1 cup kosher salt
04 - 1/2 cup brown sugar
05 - 1 tablespoon black peppercorns
06 - 1 tablespoon whole allspice berries
07 - 2 bay leaves

→ Aromatics

08 - 2 cups cranberries, fresh or frozen
09 - 2 large oranges, sliced with peel on
10 - 6 garlic cloves, smashed
11 - 1 large onion, quartered
12 - 4 sprigs fresh rosemary
13 - 6 sprigs fresh thyme

→ For Brining

14 - 1 whole turkey (10–16 lbs), thawed if frozen
15 - Additional cold water and ice, as needed

# Method:

01 - In a large stockpot, combine cold water, apple cider, kosher salt, brown sugar, black peppercorns, allspice berries, and bay leaves. Bring to a boil, stirring until the salt and sugar are fully dissolved.
02 - Incorporate cranberries, orange slices, garlic, onion, rosemary, and thyme into the pot. Simmer for 5 minutes, then remove from heat.
03 - Allow the brine to return to room temperature. To expedite cooling, add 2–3 cups of ice if desired.
04 - Place the thawed turkey into a large brining bag or food-safe container. Pour the cooled brine over the turkey, adding additional cold water if required to fully submerge the bird.
05 - Seal or cover the container and refrigerate for 12–24 hours, turning the turkey once or twice during brining for even flavor absorption.
06 - Remove the turkey from the brine, discard the liquid, rinse the turkey thoroughly under cold water, and pat completely dry with paper towels. Continue with your preferred roasting method.

# Expert Advice:

01 -
  • Infuses turkey with holiday flavors that taste bright and balanced
  • Makes even big birds juicy and never dry
  • Works for a range of sizes or cuts not only whole turkeys
  • All ingredients are easy to find at any grocery store
02 -
  • Gives consistently moist meat even breast every time
  • Brining is naturally dairy and gluten free plus free of common allergens
  • This method can be adapted for chicken or even pork
03 -
  • Taste your brine base before adding the aromatics and turkey to ensure the balance of salty sweet and tangy is to your liking.
  • Try not to rush the cooling step so the turkey stays food safe. The best turkey I ever made was brined twenty four hours and air dried uncovered in the fridge overnight for perfectly crispy skin the next day.

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