Citrus Turkey Brine

Cooking.Outdoors's picture

Apr. 02, 2014

Holiday Turkey time at the Cooking Outdoors house. A perfect primer for the new griller or smoker at home looking to smoke their first turkey. Part 1 covers how to brine a small Turkey using my "Citrus Brine" recipe.


Turkey 10 Pound
For brine
Water 1 Gallon
Salt 1 Cup (16 tbs)
Sugar 1/2 Cup (8 tbs)
Pickling spices 1 1/2 Cup (24 tbs)
Citrus 2 Cup (32 tbs) , washed and quartered (Lime, Lemon, Tangerines, Oranges etc)
Ice 1 Bag (1 kg)



1. Preheat the Camp Shift Grill.


2. Heat the pot on the grill. Add water, sugar, salt and pickling spices.

3. When the sugar and salt dissolves, let the liquid simmer for 20 minutes, then add the citrus mix. Let it simmer for another 10 minutes.

4. Dump in a bag of ice to cool the brine down.

5. Place the turkey in the bag and pour in as much brine as possible over it.

6. Seal and place it in a tray and then in the refrigerator for maximum 6 to 7 hours.

7. Take it out, wash and pat it dry. Rest it overnight in the refrigerator.

8. Smoke the turkey the following day.


9. Slice it and enjoy.

Recipe Summary

Difficulty Level: Easy
Servings: 20

Nutrition Facts

Serving size

Calories 424Calories from Fat 165

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 4821 mg200.88%

Total Carbohydrates 20 g6.7%

Dietary Fiber 4 g16%

Sugars 6 g

Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet