High Roasted Turkey

Recipe by Steve_G
READY IN: 2hrs
YIELD: 1 turkey


  • 1 12
    cups kosher salt or 1 cup table salt
  • 1
    cup sugar
  • 1
    (12 -14 lb) gross weight whole turkey, butterflied, rinsed thoroughly, giblets, neck, and tail piece removed and reserved for gravy
  • 1
    tablespoon unsalted butter, melted


  • To brine the turkey: Dissolve salt and sugar in 2 gallons cold water in large stockpot or clean bucket.
  • Add turkey and refrigerate or set in very cool spot (not more than 40°F) for 8 hours.
  • Set slotted broiler pan top on top of roasting pan with foil-covered dressing and spray with nonstick cooking spray; set roasting pan on baking sheet to support bottom.
  • Remove turkey from brine and rinse well under cool running water.
  • Position turkey on broiler pan top; thoroughly pat surface of turkey dry with paper towels.
  • Refrigerate turkey and dressing, uncovered, 8 to 24 hours.
  • To roast turkey with dressing: Adjust oven rack to lower-middle position and heat oven to 450°F.
  • Remove broiler pan top with turkey and foil cover over roasting pan; replace broiler pan top with turkey.
  • Brush turkey with melted butter.
  • Place entire assembly with turkey in oven and roast until turkey skin is crisp and deep brown and instant-read thermometer reads 165 °F when inserted in thickest part of breast and 175°F in thickest part of thigh, 80 to 100 minutes, rotating pan from front to back after 40 minutes.
  • Transfer broiler pan top with turkey to cutting board, tent loosely with foil, and let rest 20 minutes.
  • Meanwhile, adjust oven rack to upper-middle position, place roasting pan with dressing back in oven, and bake until golden brown, about 10 minutes.
  • Cool dressing 5 minutes, then spoon into bowl or onto turkey serving platter.
  • Carve turkey.