Are you tired of dry, bland turkey that leaves your guests reaching for extra gravy? Prepare to revolutionize your holiday cooking with the ultimate brined turkey recipe that will have everyone asking for your culinary secrets! This foolproof method transforms an ordinary turkey into a mouthwatering, incredibly tender centerpiece that will make your Thanksgiving legendary. With just a few simple steps and some patience, you'll create a bird so succulent and flavorful, it'll be the talk of the holiday season.
Prep Time: 24 hrs
Cook Time: 3 hrs
Total Time: 27 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 4 cloves garlic, smashed
- 1 onion, quartered
- 4 cups chicken broth
- 1/4 cup flour for gravy
Instructions
- Begin by preparing the brine for the turkey. In a large pot, combine 1 cup of kosher salt, 1/2 cup of brown sugar, 1 tablespoon of black peppercorns, 4 smashed cloves of garlic, and 1 quartered onion.
- Add 2 quarts (8 cups) of water to the pot and bring the mixture to a boil over medium-high heat. Stir occasionally until the salt and sugar are fully dissolved.
- Once the brine is boiling, remove it from heat and let it cool to room temperature. You can speed up the cooling process by adding ice cubes or cold water.
- Once the brine has cooled, place the whole turkey in a large, food-safe container or a brining bag. Pour the cooled brine over the turkey, ensuring it is fully submerged. If necessary, add additional water to cover the turkey completely.
- Seal the container or bag and refrigerate for 24 hours to allow the turkey to brine. If using a brining bag, you may want to place it in a bowl to catch any leaks.
- After the brining period, remove the turkey from the brine and rinse it thoroughly under cold water to remove excess salt. Pat the turkey dry with paper towels.
- Preheat your oven to 325°F (165°C). Place the turkey on a roasting rack in a roasting pan, breast side up.
- To prepare for roasting, you can optionally season the turkey with additional spices or herbs of your choice. You can also tuck the wings under the body for even cooking.
- Roast the turkey in the preheated oven for about 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh. Baste the turkey with its own juices every 30-45 minutes for a golden, crispy skin.
- Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This helps to keep the meat juicy.
- While the turkey is resting, you can prepare the gravy. In a saucepan, combine 4 cups of chicken broth with any drippings from the roasting pan. Bring to a simmer over medium heat.
- In a separate bowl, whisk together 1/4 cup of flour with a small amount of water to create a slurry. Slowly add this mixture to the simmering broth, whisking constantly to prevent lumps from forming.
- Continue to cook the gravy, stirring frequently, until it thickens to your desired consistency. Season with salt and pepper to taste.
- Carve the turkey and serve it with the homemade gravy. Enjoy your delicious brined turkey with family and friends!
Tips
- Temperature is Key: Always use a meat thermometer to ensure your turkey reaches the safe internal temperature of 165°F (74°C).
- Brine Preparation: Use kosher salt for brining, as it dissolves more easily and provides better flavor distribution.
- Timing Matters: Don't brine for longer than 24 hours, or the meat can become too salty.
- Pat Dry Thoroughly: After brining, make sure to dry the turkey completely. This helps achieve that crispy, golden-brown skin.
- Resting is Crucial: Let the turkey rest for at least 20-30 minutes after roasting to allow juices to redistribute.
- Gravy Tip: Whisk your flour slurry carefully to prevent lumps in the gravy.
- Equipment Recommendation: Use a large, food-safe container or specialized brining bag to ensure even brining.
- Make Ahead: You can prepare the brine a day in advance to save time on cooking day.
Nutrition Facts
Calories: 183kcal
Carbohydrates: g
Protein: 24g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 72mg
