This tequila lime turkey brine uses LALO Tequila Blanco, fresh lime juice, and agave nectar to create exceptionally moist, flavorful turkey. Brine for 12-24 hours before roasting (see Turkey Size & Brine Time Chart below for specific timing), and you'll get perfectly seasoned meat with subtle citrus brightness and depth that transforms an ordinary bird into the star of your Thanksgiving table.

Recipe Quick Facts

Prep Time: 15 minutes

Brine Time: 12-24 hours (see timing chart below)

Total Time: 12 hours 15 minutes - 24 hours 15 minutes

Servings: 1 turkey (12-14 lbs)

Difficulty: Easy

Why This Brine Works

Brining changes the protein structure of turkey meat, allowing it to retain moisture during the long roasting process. The result: breast meat that stays juicy instead of drying out, and dark meat that's exceptionally tender.

This isn't just any brine. The combination of premium tequila, fresh citrus, and agave creates layers of flavor:

• Salt restructures proteins to lock in moisture

• Lime adds brightness and acidity

• Agave nectar balances salt and helps with browning

• LALO Tequila Blanco acts as a flavor carrier, helping aromatics penetrate deeper into the meat (learn more in the Why LALO Tequila Blanco section)

The tequila doesn't make your turkey taste like margaritas—it adds subtle complexity and depth that guests notice but can't quite identify.

Ingredients

• 1 gallon cold water

• 1 cup kosher salt (see Pro Tips section for salt type guidance)

• ½ cup agave nectar

• ½ cup LALO Tequila Blanco (find a store near you)

• 4 limes (quartered and squeezed, rinds added to brine)

• 1 tablespoon black peppercorns

• 4 bay leaves

• 1 bunch fresh cilantro (optional)

• 1 turkey (12-14 lbs, thawed completely)

Instructions

Step 1: Make the Brine Base

In a large pot, combine 1 quart of water with kosher salt and agave nectar. Bring to a boil over medium-high heat, stirring constantly until salt completely dissolves (about 3-4 minutes).

Step 2: Cool the Brine

Remove from heat and add remaining 3 quarts of cold water. This rapidly drops the temperature. Let cool to room temperature (about 30 minutes), then refrigerate until completely cold—at least 1 hour. Never add turkey to warm brine.

Step 3: Add Flavorings

Once brine is cold (below 40°F), stir in LALO Tequila Blanco, squeezed lime juice, lime rinds, black peppercorns, bay leaves, and cilantro if using.

Step 4: Brine the Turkey

Place turkey in a 5-gallon food-safe bucket or extra-large brining bag. Pour cold brine over turkey, ensuring it's completely submerged. If needed, add additional cold water to cover. Weigh down with a plate if turkey floats. Check the Turkey Size & Brine Time Chart below for exact timing based on your turkey's weight.

Step 5: Refrigerate

Keep turkey at 40°F or below for 12-24 hours (see chart below for specific timing). Use your refrigerator if possible. If using a cooler, add ice packs and monitor temperature, refreshing ice as needed.

Step 6: Rinse Thoroughly

Remove turkey from brine and rinse under cold running water for 2-3 minutes, making sure to rinse the cavity. Pat completely dry inside and out with paper towels. See the Frequently Asked Questions section for why rinsing is essential.

Step 7: Air-Dry for Crispy Skin

Place dried turkey on a rack over a sheet pan. Refrigerate uncovered for 2-4 hours. This drying step is crucial for achieving golden, crispy skin—see the Pro Tips for Perfect Results section for detailed guidance on this critical step.

Step 8: Roast as Usual

Cook turkey using your preferred method. A 12-14 lb brined turkey typically takes 2.5-3 hours at 325°F. Use a meat thermometer—breast should reach 165°F, thighs 175°F. If your breast meat is still dry, see the Troubleshooting section below.

Turkey Size & Brine Time Chart

Important: Do not exceed 24 hours. Over-brining results in overly salty, mushy meat—see the Frequently Asked Questions and Troubleshooting sections for more details.

Why LALO Tequila Blanco?

LALO Tequila is crafted in Los Altos de Jalisco, Mexico, using 100% Blue Weber Agave, Champagne yeast, and deep well water—just three ingredients. Founded by childhood friends, LALO focuses on pure, clean agave flavor with nothing added during processing.

For brining, LALO Tequila Blanco is ideal because:

• Crystal-clear profile complements citrus without competing flavors

• No barrel aging means no oak or vanilla notes that could clash with turkey

• Smooth, pure agave character enhances rather than overpowers

• When you're infusing a whole turkey, ingredient quality shows. LALO brings clean brightness and subtle complexity that elevates the entire dish. Find LALO near you or shop online. Once you've used LALO for your turkey brine, explore the cocktail recipes in the LALO Tequila Cocktails for Thanksgiving section below to complete your holiday menu.

Pro Tips for Perfect Results

Keep It Cold

Turkey must stay below 40°F during the entire brining process. Bacteria multiply rapidly between 40-140°F (the "danger zone"). Check temperature periodically if using a cooler method.

Don't Skip the Rinse

Rinsing removes excess salt from the surface and prevents overly salty skin. Be thorough but quick—you don't want to soak the turkey, just rinse it. See the Frequently Asked Questions section for more on why this step is essential.

Air-Drying is Non-Negotiable

That 2-4 hour uncovered rest in the fridge allows surface moisture to evaporate. Dry skin crisps beautifully; wet skin steams and stays rubbery. This step makes the difference between good and great turkey skin. If your skin isn't crisping properly, check the Troubleshooting section below.

Use Kosher Salt, Not Table Salt

Table salt is denser than kosher salt. If substituting, use only ½ cup table salt per gallon of water, or your turkey will be inedibly salty. See the Troubleshooting section if you accidentally used the wrong salt type.

Scale the Recipe for Larger Birds

For a 16-20 lb turkey, make 1.5x the brine: 1.5 gallons water, 1.5 cups salt, ¾ cup agave, ¾ cup LALO Tequila Blanco, and 6 limes. Refer to the Turkey Size & Brine Time Chart above for exact timing.

Don't Brine Pre-Brined or "Enhanced" Turkey

Check the label. If your turkey has been injected with solution or says "basted" or "self-basting," skip brining—it's already salted and will become too salty.

Troubleshooting Common Brine Problems

Q: My turkey skin isn't crispy.

A: You didn't dry the turkey long enough before roasting. The 2-4 hour uncovered rest is essential—review the Pro Tips for Perfect Results section above for detailed air-drying guidance. Also ensure you're roasting at high enough temperature (at least 325°F).

Q: The turkey tastes too salty.

A: You brined too long (over 24 hours—check the timing chart above) or used table salt instead of kosher salt (see Pro Tips section). Unfortunately, there's no fix once it's cooked—use this as a learning experience for next year.

Q: The breast meat is still dry.

A: This is a cooking issue, not a brining issue. You overcooked the turkey. Use a meat thermometer and remove from oven when breast reaches 165°F, even if thighs aren't at 175°F yet. Let turkey rest 20 minutes; carryover cooking will finish the thighs.

Q: Can I reuse the brine?

A: Absolutely not. Once raw turkey has been in the brine, it's contaminated with bacteria. Discard all used brine.

Frequently Asked Questions

How long should I brine a turkey?

Brine turkey for 12-24 hours depending on size. Smaller birds (8-12 lbs) need 12-16 hours. Larger birds (16-20 lbs) can go up to 24 hours. Never exceed 24 hours or meat becomes too salty and texture suffers. See the Turkey Size & Brine Time Chart above for specific guidance.

Can I brine a turkey for too long?

Yes. Over-brining (more than 24 hours) causes two problems: the meat becomes unpleasantly salty, and the texture turns mushy as proteins break down too much. Set a timer and stick to the recommended windows in the timing chart above.

Do I need to rinse turkey after brining?

Absolutely. Rinsing removes excess salt from the surface that would otherwise create overly salty, tough skin. Rinse under cold running water for 2-3 minutes, then pat completely dry. See Step 6 in the Instructions section above.

What does tequila do in a brine?

Tequila acts as a flavor carrier, helping citrus and aromatics penetrate deeper into the meat. Alcohol is a solvent that dissolves and distributes fat-soluble flavor compounds. Premium tequila like LALO Tequila Blanco also adds subtle agave sweetness and complexity without making the turkey taste "boozy." Learn more in the Why This Brine Works section above.

Can I use a different type of tequila?

Yes, but stick with tequila blanco (unaged). Reposado and añejo have oak and vanilla notes from barrel aging that can create off-flavors in poultry. LALO Tequila Blanco's clean profile is specifically suited for cooking applications—see the Why LALO Tequila Blanco section above for detailed explanation.

Do I need special equipment?

You need a container large enough to fully submerge your turkey: a 5-gallon food-safe bucket ($10-15 at hardware stores), a large brining bag, or a thoroughly cleaned cooler. You also need refrigerator space or a cooler with ice packs to keep the turkey cold.

Where can I buy LALO Tequila Blanco?

LALO Tequila Blanco is available at premium liquor stores and online. Use the LALO store locator to find a retailer near you, or shop online for delivery.

LALO Tequila Cocktails for Thanksgiving

Once you've used LALO Tequila Blanco for your turkey brine (see the recipe and instructions above), bring that same premium tequila to your Thanksgiving bar. Here are three official LALO cocktail recipes perfect for the holiday. Find more LALO cocktails here.

Jalisco Old Fashioned

A tequila twist on the classic Old Fashioned with fall-appropriate bitters.

Ingredients:

• 2 oz LALO Tequila Blanco

• 0.5 oz Demerara syrup

• 2 dashes mole bitters

• 2 dashes Angostura bitters

• Orange twist (garnish)

Instructions:

1. Combine all ingredients in an ice-filled mixing glass

2. Stir until well-chilled (about 30 seconds)

3. Strain over a large ice block in a rocks glass

4. Garnish with orange twist

Demerara syrup: Combine 2 parts demerara sugar with 1 part water. Simmer until dissolved, cool, and refrigerate up to one month. View full recipe on LALO website →

Piñata Sour

A citrus-forward sour with an unexpected peanut oil garnish that adds aromatic depth.

Ingredients:

• 1½ oz LALO Tequila Blanco

• 1 oz fresh mandarin juice

• ½ oz lime juice

• ½ oz cane syrup

• ½ oz egg white

• Peanut oil (garnish)

Instructions:

1. Combine tequila, mandarin juice, lime juice, cane syrup, and egg white in a shaker

2. Dry shake (without ice) for 10 seconds to emulsify egg white

3. Add ice and shake vigorously until well-chilled

4. Strain into coupe or rocks glass

5. Garnish with a few drops of peanut oil on the foam

View full recipe on LALO website →

Mexican Cadillac

A decadent, dessert-like cocktail perfect for after-dinner sipping.

Ingredients:

• 1 oz LALO Tequila Blanco

• ½ oz Yellow Chartreuse

• 1 oz Rompope (Mexican eggnog liqueur)

• 1 oz heavy cream

• Finely shaved chocolate (garnish)

Instructions:

1. Combine tequila, Yellow Chartreuse, Rompope, and heavy cream in a shaker

2. Fill with ice and shake vigorously until well-chilled

3. Strain into a coupe glass

4. Top with finely shaved chocolate

View full recipe on LALO website → | Browse all LALO cocktail recipes →

Make This Turkey Your Own

Once you've mastered the basic brine (see the Instructions section above), experiment with these variations:

Herbal: Add fresh rosemary, thyme, and sage to the brine

Spicy: Include 2-3 dried chiles de árbol or jalapeño slices

Citrus-forward: Use a combination of lime, orange, and grapefruit

Aromatic: Add smashed garlic cloves, fresh ginger slices, and star anise

The core ratio—1 cup kosher salt per gallon of water—stays constant (see Pro Tips section for salt guidance). Everything else is flexible. For more recipe inspiration, visit LALO's recipe collection.

The Bottom Line

Brining a turkey requires planning ahead, but the technique itself is simple: salt water plus time equals juicy turkey. Refer to the Turkey Size & Brine Time Chart above to plan your timing.

Using premium ingredients like LALO Tequila Blanco (see Why LALO Tequila Blanco section) elevates the method from functional to exceptional. You're not just preventing dry meat—you're creating layers of flavor that make people remember your turkey.

This Thanksgiving, give your bird a tequila-lime bath. Let it soak up those bright, complex flavors for 12-24 hours. Dry it thoroughly (see Pro Tips), roast it to golden perfection, and watch it become the dish everyone talks about.

The secret won't be secret for long—they'll definitely ask for the recipe.

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