Jamie Oliver Turkey Brine

This easy turkey brine recipe from Jamie Oliver ensures a juicy, flavorful bird with a hint of festive spices and citrus. Perfect for holiday feasts, this simple brine locks in moisture and enhances taste. You can customize it with your favorite herbs and aromatics for a unique touch. A foolproof way to achieve the most succulent roast turkey!

Ingredients Needed

• 4 litres / 1 gallon water
• 200g / 7oz sea salt
• 100g / 3.5oz brown sugar
• 1 cinnamon stick
• 1 tbsp black peppercorns
• 4 cloves
• 4 bay leaves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 1 orange (zested & juiced)
• 1 tangerine (sliced)
• 1 lemon (sliced)
• 2 fresh chilies (optional, for mild heat)
• 4 garlic cloves (crushed)
• 1 onion (quartered)

How To Make Turkey Brine

1. Prepare the Brine: In a large pot, bring 2 litres / 2 quarts of water to a gentle boil. Stir in the salt and sugar until dissolved. Add the cinnamon, peppercorns, cloves, bay leaves, rosemary, thyme, sage, citrus zest & juice, chilies, garlic, and onion. Remove from heat and allow to cool completely.
2. Brining the Turkey: Pour the cooled brine into a large food-safe container or brining bag. Add the remaining 2 litres / 2 quarts of cold water and mix well. Submerge the turkey completely, adding more water if needed. Cover and refrigerate for at least 12 hours (up to 24 hours for extra flavor).
3. Preparing for Roasting: Remove the turkey from the brine and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels and let it air-dry in the fridge for at least 1 hour (this helps crisp up the skin). Roast as desired.

Recipe Tips

• Use Cold Water for Brining: Always let the brine cool completely before adding the turkey. Warm brine can start cooking the meat and ruin the texture.
• Don’t Skip the Rinse: After brining, rinse the turkey well under cold water to remove extra salt. This prevents the turkey from being too salty.
• Let the Turkey Dry Before Roasting: Pat the turkey dry and let it rest in the fridge for at least 1 hour. This helps the skin crisp up in the oven.
• Brine in a Large Food-Safe Bag or Container: Make sure the turkey is fully covered in the brine. If needed, place a heavy plate on top to keep it submerged.
• Plan Ahead for Time: Brining needs at least 12 hours (or up to 24 hours for best flavor), so start a day before roasting to get the best results.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover turkey cool to room temperature. Store it in an airtight container or wrap it tightly in foil. Keep it in the fridge for up to 3 days.
• Freeze: Once cooled, place the turkey in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, transfer it to the fridge and let it defrost overnight before reheating.
• Reheat: Preheat the oven to 175°C (350°F). Place the turkey in a baking dish with a little broth or water to keep it moist. Cover with foil and heat for 15–20 minutes, or until warm.

Nutrition Facts

Serving Size: 4 oz (112g)

• Calories: 150
• Total Fat: 6g
• Saturated Fat: 2g
• Total Carbohydrate: 2g
• Sugars: 2g
• Protein: 22g

Try More Jamie Oliver Recipes:

• Jamie Oliver Sausage And Apple Pie
• Jamie Oliver Thai Green Curry Aubergine
• Jamie Oliver Aubergine Cannelloni
• Jamie Oliver Aubergine Pasta Bake