Video
Brined Roast Turkey
A moist, juicy brined roast turkey for Thanksgiving or Christmas. Brine it for 12–24 hours, roast at 325°F, and pull it at 165°F for perfect results.
Equipment
Ingredients
- 1 (12–14 lb) Whole Turkey fully thawed, neck and giblets removed
- 1 batch Apple Cider Turkey Brine fully cooled
- 2 tablespoons olive oil or melted butter
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- ½ teaspoon black pepper
- 1 onion quartered (optional)
- 1 apple or orange quartered (optional)
- A few fresh rosemary sage or thyme sprigs (optional)
Instructions
- Thaw: Thaw the turkey in the refrigerator, allowing 24 hours for every 4–5 pounds.
- Brine: Place the turkey in a brining bag set inside a large pot or cooler. Pour the completely cooled brine over it, seal, and refrigerate for 12–24 hours.
- Prep: Preheat the oven to 325°F. Remove the turkey from the brine and discard the brine. Rinse the turkey gently inside and out with cold water, then sanitize the sink. Pat it completely dry and set it breast side up in a roasting pan.
- Season: Rub the skin all over with oil or butter. Sprinkle with rosemary, sage and pepper. Place the onion, fruit and herb sprigs in the cavity, if using. Tuck the wing tips under.
- Roast: Roast uncovered for about 3 to 3¾ hours for a 12–14 lb turkey. When the breast is golden, tent it loosely with foil.
- Check for doneness: Begin checking 30 minutes early. The turkey is done when an instant-read thermometer reads 165°F in the thickest part of the breast, the innermost thigh, and the wing.
- Rest and carve: Tent the turkey with foil and rest 20–30 minutes before carving.
Notes
- Here's the link to my Apple Cider Turkey Brine - super popular at Thanksgiving, and hundreds of people come back to it every year (including myself) to make their Thanksgiving Turkey!
- Cooking times by weight (325°F, unstuffed): 8–12 lb, 2¾–3 hrs · 12–14 lb, 3–3¾ hrs · 14–18 lb, 3¾–4¼ hrs · 18–20 lb, 4¼–4½ hrs · 20–24 lb, 4½–5 hrs.
- Don't brine in an oven bag. It isn't strong enough and will likely leak.
- Go light on salt in the seasoning and gravy. The brine already seasons the meat.
- Oven bag roasting: follow the package timing, which is usually shorter, and still check for 165°F.
- Other brines: this method works with my Citrus Turkey Brine or Dry Brine Turkey. With a dry brine, follow the rinsing directions in that post.
Nutrition
Serving: 1gCalories: 170kcalCarbohydrates: 1gProtein: 24gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 1mgPotassium: 15mgFiber: 1gSugar: 0.4gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 0.05mg
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