Are you ready to elevate your holiday feast to a whole new level? Imagine a succulent, juicy turkey that’s bursting with flavor and perfectly tender—sounds dreamy, right? With our Turkey Brine Roast Turkey recipe, you’ll learn the secret to achieving that restaurant-quality taste right in your own kitchen! This American classic is not just a dish; it’s the centerpiece of your celebration, promising to impress your family and friends. Don’t miss out on the chance to create unforgettable memories around the dinner table. Dive into our step-by-step guide and discover how to make your turkey the star of the show this season!
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water
- 2 tbsp black peppercorns
- 4 cloves garlic, crushed
- Fresh herbs (thyme, rosemary, sage)
Instructions
- In a large pot, combine water, kosher salt, brown sugar, black peppercorns, and crushed garlic. Heat and stir until salt and sugar completely dissolve, creating the brine solution.
- Remove giblets and neck from turkey cavity. Rinse turkey thoroughly inside and outside with cold water. Pat dry completely with paper towels.
- Place turkey in a large food-safe brining bag or non-reactive container. Pour cooled brine solution over turkey, ensuring it's completely submerged. Add fresh herbs like thyme, rosemary, and sage to the brine.
- Seal the bag or cover the container and refrigerate for 12-24 hours. For optimal flavor, turn turkey occasionally to ensure even brining.
- Remove turkey from brine after brining period. Rinse thoroughly under cold water to remove excess salt. Pat completely dry with paper towels.
- Preheat oven to 325°F (165°C). Place turkey on a roasting rack inside a large roasting pan, breast side up.
- Brush turkey with melted butter or olive oil. Season with additional fresh herbs, salt, and pepper if desired.
- Cover turkey loosely with aluminum foil. Roast for approximately 15 minutes per pound, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove foil during the last hour of cooking to allow skin to brown and crisp. Use a meat thermometer to ensure proper doneness.
- Once cooked, remove turkey from oven and let rest for 20-30 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve turkey and serve with your favorite holiday sides and gravy.
Tips
- Brine for Flavor: For the best results, brine your turkey for at least 12 hours, but if you can, aim for 24 hours. This extended time allows the flavors to penetrate deeply, ensuring every bite is packed with deliciousness.
- Temperature Matters: Make sure your turkey is at room temperature before roasting. Taking it out of the fridge about an hour before cooking helps it cook more evenly.
- Monitor Your Oven: Ovens can vary in temperature, so keep an eye on your turkey as it roasts. Use a meat thermometer to check that the thickest part of the thigh reaches 165°F (74°C) for perfectly cooked meat.
- Rest Before Carving: Don’t rush the carving process! Letting your turkey rest for 20-30 minutes after roasting allows the juices to redistribute, resulting in moist and flavorful meat.
- Get Creative with Sides: While your turkey is the star, don’t forget about the sides! Pair it with classic stuffing, cranberry sauce, and a fresh salad to create a well-rounded meal that everyone will love.
Nutrition Facts
Calories: 168kcal
Carbohydrates: 0g
Protein: 28g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 84mg
