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Brined and Roasted Whole Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 64 reviews
  • Author: admin
  • Prep Time: 30 minutes plus 12 to 24 hours brining
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes plus 12 to 24 hours brining
  • Yield: 10 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Brined and Roasted Whole Turkey recipe delivers a moist, flavorful bird perfect for holiday gatherings. The turkey is first soaked in a well-seasoned brine to enhance juiciness and tenderness, then rubbed with a savory herb butter and roasted until golden brown. The stuffing of citrus and onion inside the cavity adds fragrant aroma and depth to the meat, making it an irresistible centerpiece for Thanksgiving or festive dinners.

Ingredients

Scale

Brine Ingredients

  • 1 gallon water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon black peppercorns
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary

Turkey and Seasoning

  • 1 whole turkey, 12 to 14 pounds
  • 1 orange, quartered
  • 1 onion, quartered
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder

Instructions

  1. Prepare the brine: In a large pot, combine water, kosher salt, brown sugar, peppercorns, smashed garlic, bay leaves, fresh thyme, and rosemary. Heat gently while stirring until the salt and sugar fully dissolve. Remove from heat and allow the brine to cool completely before use to ensure food safety.
  2. Brine the turkey: Fully submerge the turkey in the cooled brine using a food-safe container or brining bag. Refrigerate for 12 to 24 hours to let the flavors penetrate and the meat to stay juicy during roasting.
  3. Prepare the turkey for roasting: Remove the turkey from the brine. Rinse it lightly under cold water and pat thoroughly dry with paper towels. Allow the turkey to rest at room temperature for 30 to 45 minutes to ensure even cooking.
  4. Preheat and stuff: Preheat your oven to 325°F (163°C). Place the turkey on a rack inside a roasting pan. Stuff the cavity with the quartered orange and onion to impart aromatics while roasting.
  5. Season the turkey: In a small bowl, blend the softened unsalted butter with salt, black pepper, paprika, and garlic powder. Rub this seasoned butter generously all over the turkey’s skin and beneath the skin where accessible for enhanced flavor and browning.
  6. Roast the turkey: Roast the turkey uncovered for approximately 13 to 15 minutes per pound, basting occasionally to maintain moisture. Monitor the skin; if it browns too quickly, loosely cover the bird with aluminum foil to prevent burning. The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Rest and serve: Remove the turkey from the oven and let it rest for at least 20 to 30 minutes before carving. Resting allows the juices to redistribute for a moist and flavorful serving.

Notes

  • Ensure the brine is fully cooled before adding the turkey to avoid unsafe temperature exposure.
  • Use a container or brining bag large enough to completely submerge the turkey.
  • Allow the turkey to rest after roasting to retain its juices, resulting in a moist texture.

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Find it online: https://comfortkitcheneats.com/brined-and-roasted-whole-turkey-recipe/