Roasted Turkey with Bourbon Turkey Brine – Garlic & Zest
Roasted Turkey with Bourbon Turkey Brine – Garlic & Zest is a delicious way to enjoy a classic holiday meal with a little extra flavor kick. The turkey is soaked…
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Roasted Turkey with Bourbon Turkey Brine – Garlic & Zest is a delicious way to enjoy a classic holiday meal with a little extra flavor kick. The turkey is soaked in a brine infused with bourbon, garlic, and citrus zest, which helps keep the meat moist and adds a gentle smoky sweetness with bright, fresh notes. The roasting brings out a beautiful, crispy skin that makes the whole bird look as good as it tastes.
I love using this bourbon brine because it makes the turkey juicier and gives it a unique taste that really stands out. The garlic adds warmth, while the zest gives just the right hint of brightness to balance the richness of the meat. I usually brine the turkey overnight, which is an easy step that I think every home cook should try. It’s a small effort for a big flavor payoff!
When it’s time to serve, I like to arrange the turkey on a big platter with some roasted vegetables or fresh herbs around it. It makes the whole meal feel special and inviting. This roasted turkey always gets compliments from friends and family, and it’s great for any celebration where you want something comforting but a little different from the usual. I keep coming back to this recipe year after year because it just works every time.
Key Ingredients & Substitutions
Bourbon: This adds a smoky, slightly sweet depth to the brine. If you prefer no alcohol, you can swap it with apple juice for a sweet touch without the booze.
Garlic & Citrus Zest: Fresh garlic and lemon/orange zest brighten the turkey’s flavor. If you don’t have fresh zest, a teaspoon of good quality citrus peel can work, but fresh is best.
Kosher Salt: It dissolves well and seasons evenly in the brine. If you only have table salt, use less—about half the amount—since it’s saltier.
Turkey: Choose a fresh or fully thawed whole turkey. Brining works best with a raw bird for juiciness, so avoid pre-brined or pre-seasoned ones.
Butter: Rubbing softened butter under the skin keeps the meat tender and helps create crispy skin. You can add herbs or garlic to the butter for extra flavor.
How Can You Make Sure the Turkey Stay Moist and Flavorful?
The secret is the brine and proper roasting steps:
- Brining: Soak the turkey in the bourbon brine for 12-24 hours to let the flavors soak in and lock moisture into the meat.
- Rinsing and Drying: After brining, rinse the turkey well and dry it fully. This helps the skin roast up crispy instead of steaming.
- Butter Under the Skin: Gently slide the softened butter under the skin over the breast. It adds moisture and promotes even browning.
- Roasting Temperature: Roast at a steady 325°F (165°C) to cook the meat evenly without drying out.
- Basting: Halfway through roasting, baste with pan juices to keep the skin moist and flavorful.
- Resting: Let the turkey rest after roasting. This keeps juices locked in and makes carving easier.
Following these steps helps you achieve a juicy, tasty turkey with a beautiful golden skin and lively bourbon, garlic, and zest flavors throughout.
Equipment You’ll Need
- Large stockpot or container – big enough to hold the turkey submerged in the brine comfortably.
- Roasting pan with rack – helps cook the turkey evenly and keeps it out of the drippings for crisp skin.
- Meat thermometer – essential for checking when the turkey reaches a safe 165°F inside.
- Basting brush or spoon – makes it easy to baste the turkey with pan juices during roasting.
- Sharp carving knife – for slicing the turkey cleanly once it’s rested.
- Kitchen twine – useful to tuck the wing tips under and keep the bird’s shape.
Flavor Variations & Add-Ins
- Swap bourbon for apple cider in the brine for a milder, sweeter flavor that’s great with fall meals.
- Add fresh sage or thyme to the brine or under the skin for a woodsy, herbal note.
- Mix in crushed juniper berries to the brine for a unique piney flavor that pairs well with poultry.
- Use maple syrup instead of brown sugar to add a rich, caramel sweetness that complements the garlic and zest.
Roasted Turkey with Bourbon Turkey Brine – Garlic & Zest
Ingredients You’ll Need:
For the Bourbon Turkey Brine:
- 1 gallon (16 cups) water
- 1 cup kosher salt
- 3/4 cup brown sugar
- 1 cup bourbon whiskey
- 8 garlic cloves, smashed
- Zest of 2 lemons
- Zest of 2 oranges
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons black peppercorns
- 2 bay leaves
For the Turkey:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 4 tablespoons unsalted butter, softened
- Fresh rosemary and parsley sprigs, for garnish
- Salt and freshly ground black pepper, to taste
For Roasting:
- 1 onion, quartered
- 1 lemon, halved
- 1 head of garlic, halved horizontally
- 2 cups low sodium chicken broth or water (for pan)
Time Needed
Preparing and mixing the brine takes about 15 minutes. Brining the turkey requires 12 to 24 hours in the fridge. Roasting time is about 13-15 minutes per pound, plus 20-30 minutes resting time before carving.
Step-by-Step Instructions:
1. Make the Bourbon Brine:
In a large pot, mix water, kosher salt, and brown sugar. Heat gently, stirring until salt and sugar dissolve. Let the brine cool to room temperature. Then add bourbon, smashed garlic, lemon and orange zest, rosemary, thyme, peppercorns, and bay leaves. Stir well.
2. Brine the Turkey:
Remove giblets from the turkey and pat dry. Place the turkey in a large brining bag or container big enough to hold it submerged. Pour the cooled brine over the turkey and refrigerate for 12-24 hours.
3. Prepare for Roasting:
Take the turkey out of the brine, rinse inside and out under cold water. Dry completely with paper towels. Preheat your oven to 325°F (165°C). Put the turkey on a roasting rack in a pan.
Stuff the cavity with quartered onion, halved lemon, and garlic. Spread softened butter all over the turkey, including under the skin if you can. Season with salt and pepper. Tuck the wing tips underneath the bird to prevent burning. Pour chicken broth or water into the roasting pan.
4. Roast the Turkey:
Roast the turkey in the oven for about 13-15 minutes per pound. Halfway through, baste the turkey with pan juices to keep the skin moist. The turkey is done when the thickest part of the thigh reaches 165°F (74°C).
5. Rest and Serve:
Remove turkey from oven and let it rest 20-30 minutes before carving. This keeps the juices inside moist and tender. Carve the turkey and arrange on a platter with fresh rosemary and parsley. Serve with pan juices or your favorite gravy.
Can I Use Frozen Turkey for This Recipe?
Yes! Just make sure your turkey is completely thawed before brining. Thaw it safely in the refrigerator for several days depending on size—about 24 hours for every 4-5 pounds.
How Long Should I Brine the Turkey?
Brining the turkey for 12 to 24 hours is ideal. This gives the flavors time to penetrate and helps keep the meat juicy when roasting. Don’t brine longer than 24 hours to avoid an overly salty bird.
Can I Prepare the Brine Ahead of Time?
Absolutely! You can make the brine a day before and refrigerate it until ready to use. Just be sure it’s fully cooled before adding the turkey.
How Do I Store Leftover Turkey?
Store leftover turkey in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven or microwave to keep it moist and flavorful.
