How to Brine and Roast a Turkey

Submitted by Aroostook

"Turkey brine is not created equal...Different salt has different salinity. Use this info before using your favorite brine or use this simple one. Other turkey tips included...=)"

 

• Ready In: 8hrs
• Ingredients: 4
• Serves: 10

ingredients

• 1 gallon cool water
• 3⁄4 1 cup diamond crystal kosher salt or 1/2 cup table salt
• 1⁄2 cup brown sugar
• 1 (12 -14 lb) whole turkey

directions

1. Mix in a plastic container or stockpot until dissolved.
2. Makes 1 gallon of brining solution.
3. Salinity differs!
4. Determine the amount of brine needed to cover a 12-14 pound whole turkey.
5. Tips: Start brining method the day before you plan to cook the turkey.
6. Use a fresh or completely thawed turkey.
7. Wash the bird inside and out and remove the giblet bag and neck.
8. (Save for Giblet Gravy) In a large stockpot, plastic tub or cooler mix up brine and stir until the salt and sugar are completely dissolved.
9. Place the turkey in the brine solution, breast down.
10. Cover and chill for 6 to 8 hours.
11. If you brine overnight reduce the salt and sugar by half so the turkey does not retain too much salt.
12. Remove the turkey from brine, rinse inside and out under cold running water.
13. Pat dry with paper towels.
14. Preheat oven to 350 degrees.
15. Place turkey on shallow roasting pan.
16. Tie legs together and tuck wings underneath the bird.
17. Coat the skin with butter or olive oil.
18. Cover the breast loosely with aluminum foil.
19. Add 1 cup water to bottom of pan.
20. Cooking time will vary depending on the size of the turkey.
21. Check the wrapper to see how much the turkey weighs and determine the approximately.
22. cooking time Roast the turkey until temperature in the thickest part of the thigh reaches 180 degrees or thigh juices run clear when pierced with a fork.
23. During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices to encourage browning.
24. When the turkey is done, (180 F), allow it to set 20 minutes before carving to allow juices to saturate the meat evenly.
25. Cooking time: A 12-pound turkey will take about 3 hours and 15 minutes to roast.
26. Add 15 minutes for each additional pound.

Reviews

[cleeo2]

Thank you! This recipe is saved to my cookbook. I will always brine now.

 

[55tbird]

Best turkey ever!!! Will do this again.

 

[Dia]

I give this recipe 5 stars because not only is the brine fabulous, making a moist and tender bird, but also for the roasting method. These are simple and helpful instructions, especially for first timers. Thanks!

 

[JeannaLW]

Perfect every time. I brine overnight. I use a roaster, and don't put any water in the bottom. I also smear some butter under the skin before cheating and using a real olive oil nonstick spray (yep, you heard that right) to mist the skin of the turkey before throwing it in the roaster. Rave reviews -- the perfect turkey! I've made this twice now!

 

[Chefcrystal]

Thanks for posting this recipe. i had never roasted a whole turkey before this Thanksgiving. I followed your directions and the turkey was moist and wonderful. Thanks for the tip on salinity. and for giving an option other than kosher salt (which I did not have on hand). This was really helpful for a first-time turkey roaster..Thanks again!