Imagine serving a turkey so incredibly moist and delicious that your guests will be talking about it for years to come. This brined and roasted whole turkey is not just a meal, it's a culinary masterpiece that transforms an ordinary holiday centerpiece into an extraordinary dining experience. By using a carefully crafted brine and a precise roasting technique, you'll create a bird that's impossibly tender, bursting with flavor, and guaranteed to make your Thanksgiving unforgettable.
Prep Time: 12 hrs
Cook Time: 3 hrs
Total Time: 15 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water
- 1 tbsp black peppercorns
- 2 bay leaves
- 1 tbsp thyme
- 1/2 cup melted butter
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- Remove giblets and neck from turkey cavity, rinse turkey inside and out with cold water, and pat dry thoroughly with paper towels.
- In a large pot, combine water, kosher salt, brown sugar, black peppercorns, bay leaves, and thyme. Heat and stir until salt and sugar completely dissolve, then cool brine to room temperature.
- Place turkey in a large brining bag or non-reactive container. Pour cooled brine over turkey, ensuring it is completely submerged. Refrigerate for 12 hours or overnight.
- Remove turkey from brine 1 hour before roasting. Rinse turkey thoroughly under cold water and pat completely dry with paper towels.
- Preheat oven to 425°F (218°C). Place oven rack in the lowest position.
- Stuff turkey cavity with quartered onion, chopped carrots, and celery stalks to add aromatics during roasting.
- Brush entire turkey surface with melted butter, ensuring even coverage. Season generously with additional salt and pepper.
- Place turkey breast-side up on a roasting rack inside a large roasting pan. Tent loosely with aluminum foil.
- Roast turkey for 30 minutes at 425°F, then reduce temperature to 350°F (177°C).
- Continue roasting approximately
- 5-3 hours, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove foil during the last 30-45 minutes of cooking to allow skin to brown and crisp.
- Remove turkey from oven and let rest 20-30 minutes before carving to allow juices to redistribute.
- Carve turkey and serve with pan drippings or gravy.
Tips
- Always use a fresh or completely thawed turkey for the best results.
- Ensure your turkey is thoroughly patted dry before roasting to achieve crispy, golden skin.
- Use a reliable meat thermometer to check internal temperature - 165°F is the magic number for food safety.
- Don't skip the brining step! It's the secret to incredibly juicy meat.
- Let the turkey rest after cooking to allow juices to redistribute, ensuring each slice is succulent.
- If the turkey browns too quickly, loosely tent with foil to prevent burning.
- For extra flavor, consider adding herbs like rosemary or sage to your brine or butter rub.
- Choose a roasting pan with a rack to allow air circulation and even cooking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 2g
Protein: 45g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 135mg
