How to Brine and Roast a Turkey

Recipe by Aroostook
READY IN: 8hrs




  • Mix in a plastic container or stockpot until dissolved.
  • Makes 1 gallon of brining solution.
  • Salinity differs!
  • Determine the amount of brine needed to cover a 12-14 pound whole turkey.
  • Tips: Start brining method the day before you plan to cook the turkey.
  • Use a fresh or completely thawed turkey.
  • Wash the bird inside and out and remove the giblet bag and neck.
  • (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.
  • Place the turkey in the brine solution, breast down.
  • Cover and chill for 6 to 8 hours.
  • If you brine overnight reduce the salt and sugar by half so the turkey does not retain too much salt.
  • Remove the turkey from brine, rinse inside and out under cold running water.
  • Pat dry with paper towels.
  • Preheat oven to 350 degrees.
  • Place turkey on shallow roasting pan.
  • Tie legs together and tuck wings underneath the bird.
  • Coat the skin with butter or olive oil.
  • Cover the breast loosely with aluminum foil.
  • Add 1 cup water to bottom of pan.
  • Cooking time will vary depending on the size of the turkey.
  • Check the wrapper to see how much the turkey weighs and determine the approximately.
  • 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.
  • 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.
  • When the turkey is done, (180 F), allow it to set 20 minutes before carving to allow juices to saturate the meat evenly.
  • Cooking time: A 12-pound turkey will take about 3 hours and 15 minutes to roast.
  • Add 15 minutes for each additional pound.