Learn how to make this delicious orange juice and herb brine recipe!
127 per serving
- 4 cup orange juice
- 3 cup water
- 2 cup kosher salt
- 1 cup brown sugar
- 1 tablespoons black peppercorns
- herb sprigs, rosemary, thyme, parsley
To brine the turkey, start with a large, clean bucket. Make room for the bucket in your refrigerator -- adjusting shelves if necessary. Remove the neck and giblets from the turkey, and reserve them for another use. In the large bucket, stir the juice, water, salt and sugar until dissolved. Add herb sprigs. Place the turkey in the brine, breast side down. Add more water if the turkey isn't completely submerged in the liquid. Place the bucket in the refrigerator for at least 10 to 12 hours or overnight.