Are you tired of dry, bland turkey that disappoints your family every holiday? Prepare to revolutionize your Thanksgiving feast with this game-changing Brined Roast Turkey recipe that guarantees a mouthwatering, perfectly seasoned bird that will have everyone asking for seconds! By using a simple yet magical brining technique, you'll transform an ordinary turkey into a culinary masterpiece that's incredibly moist, infused with herb-rich flavors, and golden brown to perfection.
Prep Time: 12 hrs
Cook Time: 3 hrs
Total Time: 15 hrs
Cuisine: American
Serves: 1 turkey
Ingredients
- 1 whole turkey (12-14 lbs)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon allspice berries
- 1 gallon vegetable broth
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh sage
- 1/2 cup unsalted butter, softened
Instructions
- Remove giblets and neck from turkey cavity, rinse turkey inside and out with cold water, and pat dry completely with paper towels.
- In a large stock pot, combine vegetable broth, kosher salt, brown sugar, black peppercorns, and allspice berries. Heat mixture until salt and sugar dissolve completely, then allow to cool to room temperature.
- Place turkey in a large brining bag or non-reactive container. Pour cooled brine over turkey, ensuring it is fully submerged. If needed, add additional cold water to cover.
- Refrigerate turkey in brine for 12 hours, turning occasionally to ensure even brining. Keep turkey at a consistent temperature between 35-40°F.
- Remove turkey from brine 1 hour before roasting. Rinse thoroughly under cold water and pat completely dry with paper towels.
- Preheat oven to 425°F. Place oven rack in lowest position to accommodate turkey.
- Finely chop fresh thyme, rosemary, and sage. Mix herbs with softened butter to create an herbed compound butter.
- Gently separate turkey skin from breast meat and spread herbed butter underneath, ensuring even distribution.
- Place turkey breast-side up on a roasting rack inside a large roasting pan. Tuck wing tips under body and tie legs together with kitchen twine.
- Roast turkey at 425°F for 30 minutes to develop initial golden brown skin.
- Reduce oven temperature to 350°F and continue roasting. Use a meat thermometer to monitor internal temperature.
- Roast until turkey breast reaches 165°F and thigh meat reaches 175°F, approximately
- 5-3 hours for a 12-14 pound turkey.
- Remove from oven and tent loosely with aluminum foil. Let turkey rest for 20-30 minutes before carving to allow juices to redistribute.
- Carve turkey and serve with your favorite holiday sides.
Tips
- Temperature is Key: Always keep your turkey between 35-40°F during brining to prevent bacterial growth and ensure food safety.
- Pat Dry Thoroughly: After brining, meticulously dry the turkey with paper towels. This helps create that crispy, golden skin everyone loves.
- Herb Butter Technique: Gently separating the skin and spreading herbed butter underneath ensures maximum flavor penetration and moisture.
- Invest in a Reliable Meat Thermometer: Don't guess about doneness - precise temperature checking is crucial for a perfectly cooked turkey.
- Resting Time Matters: Allow your turkey to rest after cooking. This helps redistribute juices, making every slice incredibly tender and succulent.
- Choose Fresh Herbs: If possible, use fresh thyme, rosemary, and sage for the most vibrant flavor profile.
- Brine Size Matters: Ensure your turkey is fully submerged in the brine, using additional cold water if needed.
Nutrition Facts
Calories: 284kcal
Carbohydrates: g
Protein: 42g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 125mg
