Prep 5 hrs
Cook 4 hrs
Turkey is so tender and moist. I got the recipe from Morton Salt.
- 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
- 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.
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.
This was a wonderful recipe. I actually brined it overnight since I had to work early in the morning, and my hubby took it out around noon. We then prepared it by rubbing butter both inside and out of the skin (hey - it's thanksgiving - who's counting calories :0) ) We also rubbed fresh minced garlic under the skin and stuffed it with fresh thyme and sage as well as a 1/2 an orange and 1/2 a lemon. Thanks for the brine! It really made a difference in the juicy texture. We plan on making this for years to come.
My brother shared this recipe with me last year. I've used it for fried and grilled chicken and roasted turkedy. It's excellent I wouldn't use anything else. The meat comes out tender and moist.