Citrus Herb Brined Turkey

The holiday season calls for amazing food and plenty of it. I'm so thankful for good food and family to share it with. If you're in charge of dinner, the turkey needs to be the flavorful star of the evening. The best way I've found to get that amazing juicy flavor throughout is with a brine bath. According to Google...Brine (verb): to soak in or saturate with salty water

I didn't just make a salty soak for my turkey friend. I also added juiced oranges and apples, fresh herbs, garlic, and onions too. All the more flavor to marinade in, my dear. And, oh my goodness, this turkey turned out so juicy and delicious!



For this you'll need a big open spot in the fridge and a clean, unused five gallon bucket or a large canning pot may work as well, depending on how big your bird is. Mine was 8 lbs. so a pot worked fine. Also, because my turkey was smaller, I halved the brine recipe since I would need less water to cover it. I would half the recipe for turkey's 10 lbs. and under and use the full recipe for 12-24 lbs.

*Be sure to follow proper prep and cooking time for the size of your turkey.

Citrus Herb Brine


1 quart + 6 more quarts water (separated)

1 cup course sea salt

1 tbsp. Black pepper

6 cloves garlic, smashed

1-2 onions, quartered

6 bay leafs

1 bunch fresh thyme 

1 bunch fresh sage

1 bunch fresh parsley

1 pint orange juice and 1 pint apple cider or freshly juiced apples = 1 quart 

rinds from 2-4 oranges

Heat 1 quart water on the stove then add the salt, herbs, and seasoning. Once the salt has dissolved, pour it into the bucket or canning pot. Rinse the thawed turkey inside and out and pat dry with a paper towel. Add in the onions, garlic, cider/orange juice mix, and citrus rinds. Pour in remaining water or until the turkey is submerged in the brine. You may need to place something heavy on top to get it completely under the brine. Cover and set in the fridge for 24 hours. 



Oven Roasted Brined Turkey


Preheat the oven to 325 F.

Drain the brine, but reserve the herbs, and couple pieces each of the orange rind, onion, and garlic. Discard the rest and pat the turkey dry with a paper towel. Rub some olive oil all over the outside of the turkey, tuck the wings under, and tie the legs together with kitchen twine. Season with some Himalayan pink salt or sea salt and ground black pepper. Stuff the inside of the turkey with the salvaged herbs, onion, garlic, and orange rind. If using an oven bag, place the turkey in and poke holes in the oven bag with a knife or fork to allow steam to escape. Tie the end closed. Set the turkey, breast side up in the pan. If using a roasting pan with a lid in your oven you won't need the oven bag.  

Move the oven rack to the lowest position before putting the pan in. Remember, baking time depends on weight. If using a roasting pan without an oven bag, the last 30 minutes or so of baking remove the lid and allow the turkey to turn a golden brown on top. Be sure to time your turkey so that it will be done 30-40 minutes before you're ready to eat. This will give it time to rest and for the the juices to redistribute before carving.


Food Lamor by Melissa 

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Thursday, 16 July 2020

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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