Jamie Oliver Turkey Brine

The Jamie Oliver Turkey Brine is a total game-changer for anyone looking to serve the juiciest, most flavorful turkey this holiday season. With a festive blend of citrus, herbs, and warming spices, this brine transforms a plain bird into a celebration centerpiece. I made it for a Friendsgiving last year and couldn’t believe how moist and aromatic the turkey turned out. (inspired by Jamie Oliver)

Ingredients Needed

For the Brine:

• 4 litres / 1 gallon water (divided)
• 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 Jamie Oliver Turkey Brine

Prepare the Brine:

Start by heating 2 litres of water in a large pot until it’s just about to boil. Stir in the sea salt and brown sugar until they dissolve completely. Now add in all the aromatics—cinnamon, peppercorns, cloves, bay leaves, fresh herbs, citrus zest and juice, chilies (if using), garlic, and onion. As the ingredients infuse the water, your kitchen will start to smell absolutely incredible. Turn off the heat and let the brine cool completely—this step is crucial.

Brining the Turkey:

Once your brine is fully cooled, transfer it to a large food-safe container or brining bag. Stir in the remaining 2 litres of cold water to balance out the temperature. Place your turkey into the brine, making sure it’s completely submerged. If it floats, you can weigh it down with a plate. Cover and refrigerate for at least 12 hours—24 hours if you want maximum flavor.

Preparing for Roasting:

When you’re ready to roast, take the turkey out of the brine and rinse it thoroughly under cold water. This helps remove any excess salt. Pat it dry with paper towels and then let it rest in the fridge, uncovered, for at least an hour. This extra step really helps get that golden, crispy skin we all crave.

Why I Love This Recipe

I used this brine for my holiday turkey last year, and everyone at the table noticed the difference. It was juicy from the inside out, with hints of citrus and herbs in every bite. I love how adaptable it is—if I’m out of tangerines or chilies, I just swap in what I’ve got. It’s now my go-to for any special roast.

Recipe Tips

• Use Cold Water for Brining: Never add the turkey to warm brine—it could start cooking the bird early.
• Don’t Skip the Rinse: A good rinse ensures your turkey won’t taste overly salty.
• Let the Turkey Dry Before Roasting: This helps the skin turn beautifully golden and crisp.
• Substitute the Citrus: No tangerines? Try mandarins or just use extra orange.
• Add Your Own Twist: Think juniper berries, star anise, or even apple slices for different flavor profiles.

How To Store This Jamie Oliver Turkey Brine

In the Fridge

Leftover turkey should be cooled, wrapped, and stored in the fridge within two hours. It will keep fresh for up to 3 days.

In the Freezer

Once cooled, turkey freezes beautifully in airtight containers or bags. Label it and use within 3 months for best flavor.

Reheating

To keep it moist, reheat the turkey in a covered baking dish with a splash of broth or water at 175°C (350°F) for 15–20 minutes.

Nutrition Facts (per serving)

• Calories: 150
• Carbs: 2g
• Protein: 22g
• Fat: 6g
• Sugar: 2g
• Fibre: 0g
• Sodium: Moderate (varies depending on rinse effectiveness)

Let’s Answer a Few Questions!

Can I use this brine on turkey breasts or other poultry?
Totally! This brine works brilliantly on turkey parts, chicken, or even duck.

Do I have to use all the herbs listed?
Not at all. Use what you have—parsley, oregano, or even bay leaf alone adds great flavor.

What if I don’t have a big enough pot or bag?
A clean cooler or roasting pan can work—just make sure it fits in your fridge and that the turkey is submerged.

Can I skip the sugar?
You can, but it helps balance the salt and adds subtle flavor. Honey or maple syrup are good swaps.

How far in advance can I make the brine?
You can prep it 2–3 days ahead and store it in the fridge until ready to use.

Try More Recipes:

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