Orange Sage Turkey Brine Recipe
Orange Sage Turkey Brine is the easiest way to get juicy turkey this Thanksgiving. Sweet orange flavor with herbaceous sage will tenderize your bird overnight in a salty brine.
How to Make the Best Orange Sage Turkey Brine
There’s nothing quite like a perfectly brined turkey for the holiday table. This orange sage turkey brine combines the bright citrus notes of fresh orange juice with the earthy, herbaceous flavor of sage to create a marinade that tenderizes and flavors turkey from the inside out. The secret to a juicy bird isn’t just about the meat—it’s about preparing it right, and a good brine is essential.
The beauty of this brining recipe lies in its simplicity and effectiveness. By dissolving salt and sugar in a fragrant spice mixture, you create the perfect environment for the turkey to absorb moisture and flavor. The fennel and mustard seeds add subtle depth, while the orange juice and fresh sage bring brightness and freshness that pairs beautifully with roasted poultry. This is the kind of preparation technique that separates a dry, disappointing turkey from one that’s moist, tender, and bursting with flavor.
Best of all, this brine works virtually overnight, meaning you can prepare it the day before your big cooking day. Simply brine your turkey for 12 to 24 hours, pat it dry, let it come to room temperature, and you’re ready to roast. Your guests will wonder what your secret is when they bite into that perfectly juicy, flavorfully seasoned meat. Whether you’re a Thanksgiving veteran or cooking your first turkey, this orange sage turkey brine is your ticket to a showstopping main course.
Orange Sage Turkey Brine
Orange Sage Turkey Brine is the easiest way to get juicy turkey this Thanksgiving. Sweet orange flavor with herbaceous sage will tenderize your bird overnight in a salty brine.
Ingredients
Spices
Brine Base
To Brine
Instructions
Prepare the Brine
- Toast the spices. In a large saucepan, add the fennel seeds and mustard seeds, heat over medium heat about 2 minutes or until fragrant. Add pepper flakes and peppercorns, bay leaves and sage and toast for 30 to 60 seconds (sage will crackle).
- Dissolve the salt and sugar. Add the salt and sugar to the pan, followed by the 1 quart of warm water. Bring to high heat and stir until salt and sugar are completely dissolved. Remove from heat and add the orange juice.
Brine the Turkey
- Prepare the brining vessel. If using a 5 gallon bucket, clean it well before adding your turkey. If using the brining bag, place the turkey in breast side down.
- Add the brining liquid with the spices and herbs and the cold water. Slice up 3 large oranges and add to the brining container.
- Allow the turkey to brine overnight up to 24 hours. Remove from the brine and pat dry. Let sit at room temperature for 1 to 2 hours before baking.
Notes
- Brining overnight yields the juiciest results, but 12 hours minimum is recommended.
- The brine can be made ahead and stored in the refrigerator until ready to use.
- Pat the turkey dry before cooking to ensure crispy skin.