Recipe by Joanie Grow
Turkey is so tender and moist. I got the recipe from Morton Salt.
Top Review by riffraff
This was fabulous. I had a 13 lb turkey and the times and instructions were right on. Roasting it at such a high temperature initially really produceds a crispy brown skin. The breast is juicy and tender. Great recipe. Would work for a whole chicken too with some adjustments to the times involved.
- 2 cups kosher salt
- 2 cups sugar
- 2 -3 gallons of cool water
- 12 -15 lbs fresh whole bone-in skin-on turkey, rinsed and patted dry
- 8 tablespoons unsalted butter, divided (5 TB softened; 3 TB melted)
- 1⁄2 teaspoon ground black pepper
- 1 cup white wine or 1 cup chicken broth or 1 cup water
Directions See How It's Made
- To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved.
- Place the whole turkey in the brine until completely submerged.
- Cover and refrigerate for 4 to 5 hours.
- Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
- To Roast: Mix the softened butter with the pepper.
- Place turkey on rack in roasting pan.
- Rub the seasoned butter under the skin.
- Brush the skin with the melted butter.
- Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.
- Roast turkey at 450° F.
- ,for 25 minutes, baste and then rotate the roasting pan.
- Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again.
- Reduce oven temperature to 325° F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170° F.
- ,for turkey breast meat and 180° F.
- ,for turkey thigh meat.
- Remove the turkey from the oven.
- Let stand 20 minutes before carving.
- Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts.
- Do NOT brine turkey if it includes?
- liquids that contain salt.
- If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
- If you purchase a turkey with a pop-up timer, leave it in place and ignore it.
- If removed, the timer will leave a gaping hole for juices to escape.
- Serves: 10 to 12.
- Preparation Time: 5 hours.
- Recipe by Morton Salt.