Bojangles Turkey Brine Recipe
Turkey is often the star of holiday meals. A good brine can make all the difference. This Bojangles Turkey Brine Recipe is one of my favorite ways to prepare a juicy turkey.
Ingredients
- For the Brine:
- 1 gallon water
- 1 cup kosher salt
- ¾ cup brown sugar
- 2 tablespoons black peppercorns
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 2 oranges sliced
- 2 lemons sliced
- 4 bay leaves
- 4 cloves garlic crushed
- 1 gallon cold water
- 1 whole turkey 12–14 pounds
Instructions
Prepare the Brine Base
- Pour one gallon of water into a large stockpot. Add salt, brown sugar, peppercorns, garlic powder, onion powder, paprika, bay leaves and crushed garlic. Stir well. Heat gently until the salt and sugar dissolve completely.
Add the Citrus
- Remove the pot from the heat. Add the sliced oranges and lemons. Stir everything together. The citrus gives the turkey a fresh flavor that balances the richness of the meat.
Cool the Brine
- Allow the mixture to cool completely. Add one gallon of cold water. Never place a turkey into warm brine. Warm liquid can affect food safety and change the texture.
Prepare the Turkey
- Remove the turkey from its packaging. Take out the neck and giblets. Rinse lightly if preferred. Pat dry with paper towels. Make sure the turkey is fully thawed before brining.
Place Turkey in the Container
- Put the turkey into a large food-safe container. Carefully pour the cooled brine over the turkey. Make sure the entire bird stays submerged throughout the brining process.
Brine Overnight
- Cover the container and place it in the refrigerator. Let the turkey soak for 12 to 14 hours. During this time, the flavors move deep into the meat.
Remove and Dry
- Take the turkey out of the brine. Discard the used brine. Pat the turkey dry with paper towels. Dry skin helps create a beautiful golden color while roasting.
Roast the Turkey
- Place the turkey into a roasting pan. Cook according to the turkey's size. Roast until the internal temperature reaches 165°F in the thickest part of the breast.
Rest Before Serving
- Let the turkey rest for 20 minutes after cooking. This helps the juices stay inside the meat. Slice and serve while warm.
Notes
- Use apple cider for part of the water.
- Add fresh rosemary and thyme.
- Include cinnamon sticks for holiday flavor.
- Do not brine longer than 14 hours.
- Always cool the brine completely first.
- Pat the turkey very dry before roasting.
- Add crushed red pepper for mild heat.
- Use smoked paprika for deeper flavor.