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Simple Turkey Brine

Juicy slices of brined roast turkey breast with golden skin, orange and rosemary
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Apple cider, brown sugar, orange peel and fresh herbs make a simple overnight brine for a whole turkey. The bird is dried, buttered and roasted until juicy, seasoned to the bone and wrapped in golden skin.

Ingredients

Scale

For the Brine

  • 4 cups hot water
  • 1 1/2 cups kosher salt (about 210 g)
  • 1/2 cup packed light brown sugar
  • 4 cups apple cider
  • 4 quarts cold water and ice

For the Aromatics

  • 2 tbsp black peppercorns
  • 4 bay leaves
  • 1 head garlic, halved crosswise
  • peel of 1 orange in wide strips (fruit reserved)
  • 3 sprigs fresh rosemary
  • 6 sprigs fresh thyme

For the Turkey

  • 1 whole turkey (12 to 14 lb), thawed, neck and giblets removed
  • 4 tbsp unsalted butter, melted
  • 1 yellow onion, quartered
  • the peeled orange, quartered
  • 2 cups low-sodium chicken broth

Instructions

  1. In a large pot, combine the hot water, salt, brown sugar, peppercorns, bay leaves, garlic, orange peel, rosemary and thyme. Bring to a simmer, stirring until the salt and sugar dissolve, then remove from the heat and steep for 15 minutes.
  2. Stir in the apple cider and the cold water and ice. Check with a thermometer that the brine is 40°F (4°C) or colder before using it.
  3. Place the turkey in a brining bag set inside a large pot or bowl, pour in the cold brine, press out the air and seal so the turkey is submerged. Refrigerate for 12 to 18 hours.
  4. Remove the turkey and discard the brine; do not rinse the turkey. Pat it very dry inside and out and refrigerate uncovered on a rack for at least 4 hours or overnight.
  5. Heat the oven to 425°F (220°C) with a rack in the lower third. Fill the cavity with the onion and orange quarters, tie the legs, tuck the wing tips and brush the skin with the melted butter.
  6. Set the turkey on a rack in a roasting pan and pour the broth into the pan. Roast for 30 minutes, then reduce the oven to 325°F (165°C) and roast about 2 hours 15 minutes more, tenting the breast with foil if it darkens too quickly.
  7. The turkey is done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh, without touching bone.
  8. Rest the turkey uncovered for 45 minutes before carving. Taste the drippings before seasoning any gravy, as they will already be salty.

Notes

Refrigerate carved turkey for up to 4 days or freeze for up to 3 months. Reheat covered with a splash of broth at 325°F (165°C) until it reaches 165°F (74°C). Never reuse brine that has held raw turkey.

Nutrition

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Find it online: https://gordonramsayeats.com/simple-turkey-brine/