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A Roasted Turkey Seasoned In A Brine on a platter.

Brined And Roasted Turkey

Soaking a turkey for hours in a brine mixture of water, seasonings, and herbs brings excellent results. It may take a little pre-planning, but it’s simple in order to get tender, juicy, flavorful meat.

  • Total Time: 43 minute
  • Yield: 10 servings 1x

Ingredients

Scale
 

1 TURKEY (10 TO 12 POUNDS), rinsed, and giblets removed

Brine

  • 4 cups boiling water
  • 1 cup salt
  • 1 cup brown sugar, not packed
  • 2 tablespoon cayenne pepper
  • 6 cloves garlic, smashed and peeled
  • 6 sprigs of fresh rosemary
  • 12 sprigs of fresh thyme
  • 3 cups ice 
  • 89 cups cold water

To Roast

  • 1 apple, quartered
  • 1 onion, quartered
  • 2 celery ribs, cut into chunks
  • 2 carrots, cut into chunks
  • 1 stick butter, softened

Instructions

Place the turkey in a large plastic bag or container that will submerge the whole turkey in the brine solution.

Making Brine And Soaking Turkey

  1. Add salt to boiled water and stir until all of the salt is dissolved.
  2. Stir in the brown sugar, cayenne pepper, garlic cloves, rosemary, and thyme.
  3. Add ice to cool down the solution and stir until the ice melts.
  4. Add cold water to the solution to make 1 gallon of brine.
  5. Pour brine over the turkey, ensuring the liquid covers the whole bird.
  6. Close the bag or container and let it marinate in the refrigerator for 24 – 48 hours.
  7. Remove the turkey from the brine, discard the brine, and rinse the turkey well.
  8. Place in a strainer to drain and pat dry inside and out using paper towels.

Move the bird to a pan and place it in the refrigerator to allow for more drying before cooking; this causes the skin to brown well. 

Roasting Turkey

  1. Preheat oven to 450°, reducing the temperature to 350° before you add the bird.
  2. Remove the turkey from the refrigerator and stuff it with a cut apple, onion, celery sticks, and carrots.
  3. Tie the legs together to hold the stuffing and cover the turkey’s skin with the softened butter.
  4. Place the prepared turkey in the oven and roast for 13 minutes per pound.
  5. Cover the cooked turkey loosely with aluminum foil and let it rest for 30 – 45 minutes before carving.

Notes

  • I place my bird in a large plastic Tupperware container with a secure top and use a small pot lid to weigh it down in the liquid. The container’s plastic top holds the cover in place when securely closed.
  • A large pot can soak the bird instead of a plastic container.
  • When using a large plastic bag to brine, secure it with a wire tie, even if the bag has a ziplock top, to help keep the bird submerged in the brine.
  • An electric roaster cooks a perfect turkey and saves oven space for side dishes.
  • Allowing the turkey to rest causes the juices to reabsorb into the meat, so when it’s carved, the meat stays moist.
  • Increase the brine recipe when using a larger bird.
  • You may baste the bird when cooking in the oven, but it’s unnecessary when using the electric roaster.
  • Author: Louisiana Woman
  • Prep Time: 24 to 48 hours
  • Cook Time: 2 1/2 hours
  • Category: Main Dishes
  • Method: Roast
  • Cuisine: American

Keywords: roasted turkey, roasted seasoned turkey in a brine, roasted turkey, brining, turkey in a brine, brined roasted turkey

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