orange juice brined turkey

Making the Most Flavorful Bird Why Orange Juice Turkey Brine is a Game ChangerCome Thanksgiving everyone wants a turkey that is moist full of flavor, and has crispy golden skin. Achieving this perfection is tricky, but brining the turkey in a flavorful liquid before roasting can help immensely. While many opt for a simple saltwater brine, orange juice takes the flavor up a notch. The tangy, bright citrus infuses the meat with incredible taste. After hours soaking in an orange brine, your holiday bird will be the star of the show.

Brining is essentially marinating the turkey in a saltwater solution. The salt allows the turkey to retain more moisture during cooking. Flavorings like orange juice provide a major boost of taste. The acidic citrus tenderizes the meat while imparting juiciness. When roasted after an orange brine, the turkey turns out incredibly succulent and full of bright, refreshing flavor.

Making an orange brine is easy. Simply whisk together orange juice, water, salt, sugar, and some aromatics like garlic, pepper, bay leaves, and citrus peels. Bring it to a boil to dissolve the salt and sugar then let cool. Submerge the rinsed turkey and refrigerate for 8-24 hours. The longer it soaks, the more flavor infuses into the meat.

I recommend using 100% orange juice with no added sugars or preservatives. Freshly squeezed is ideal, but store-bought natural OJ works too. Figure on 1 cup of juice per quart of water as a good ratio. Add 1/2 to 1 cup of kosher salt and 1/2 cup of brown sugar per gallon of brine. Throw in some peppercorns, bay leaves, sliced citrus fruits/peels, and minced garlic for extra punch.

Once the turkey has brined sufficiently remove it and pat dry. Roasted low and slow, the orange-infused meat will be incredibly moist and packed with bright tangy citrus flavor. I like to rub the skin with herbs, salt, pepper, and orange zest before roasting for even more citrus essence. The turkey fills your kitchen with amazing aroma as it cooks to golden perfection.

Slice into that first juicy slice on Thanksgiving and you’ll savor the orange brine’s effects The meat is so succulent and flavored right down to the bone. Combined with the crispy herbed skin, your orange juice brined bird will be the star of the holiday table Even leftovers retain moisture and taste delicious after an orange brine.

Here are some tips for flawless orange juice turkey brining:

• Make the brine 1-2 days before roasting the turkey. This gives time for the flavor to really penetrate deep.

• Look for 100% pure orange juice with no added sugars. Freshly squeezed is best but natural bottled OJ works too.

• Use 1 cup orange juice and 1/2 to 1 cup kosher salt per gallon of brine. Add brown sugar, peppercorns, citrus peels, garlic, and bay leaves.

• Submerge the rinsed turkey in the cooled brine. Use a container big enough to cover the bird completely.

• Refrigerate 8-24 hours. The longer it brines, the more flavor infused into the meat.

• Pat the turkey dry before roasting. Rub the skin with olive oil, herbs, salt, pepper, and orange zest.

• Roast 15-20 minutes per pound at 325°F until the thigh meat hits 165°F. Baste with pan drippings every 30 minutes.

• Let rest 30 minutes before slicing. The orange brined turkey will be super juicy, flavorful and delicious!

Of course, there are plenty of variations you can try with an orange juice turkey brine:

• Add warm spices like cinnamon, allspice, cardamom or cloves. They complement the orange flavor nicely.

• Use other citrus like Meyer lemon, lime, grapefruit or tangerine juice too. Mix and match for a medley of citrus.

• Infuse botanicals like rosemary, sage, oregano, parsley, fennel or ginger in the brine.

• Sweeten with honey or maple syrup instead of brown sugar. The options are endless.

• Stuff the turkey cavity with orange and herb halves, onion, celery and garlic.

Citrus brining helps any roasted turkey turn out juicy and packed with bright flavor. But orange juice in particular adds the most amazing sweet, tangy taste that your guests will rave about. This Thanksgiving, skip the plain saltwater and go for an orange juice turkey brine instead. You’ll never cook an unbrined bird again after enjoying the incredibly moist, flavorful results. With this easy technique, your holiday turkey will be the best you’ve ever tasted!