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Roast Turkey - Brine

This is a favorite preparation method for turkey inspired by my favorite Test Kitchen. I suggest using a medium size cooler for keeping the turkey cool in the cold water during the brining process. Ice bags could be used to keep the temperature stable.
Author: Christopher Kosovich

Ingredients

  • 1 cup salt per gallon of water
  • 1 12- to 14-pound turkey with the trimmed, neck, giblets, and tailpiece removed
  • 2 tbsp fresh thyme
  • 2 white onions chopped coarse
  • 2 carrots peeled and chopped coarse
  • 2 celery ribs chopped coarse
  • 4 tablespoons unsalted butter melted
  • 1 cup water plus extra as needed

Instructions

  • Dissolve salt in cold water in large container with enough to completely cover the turkey.
  • Submerge turkey in brine, cover, and refrigerate or store in very cool spot (40 degrees or less) for 6 to 12 hours.
  • Set wire rack in rimmed baking sheet.
  • Remove turkey from brine and pat dry, inside and out, with paper towels.
  • Place turkey on prepared wire rack.
  • Refrigerate, uncovered, for at least 8 hours or overnight.
  • Adjust oven rack to lowest position and heat oven to 400 degrees.
  • Line V-rack with heavy-duty aluminum foil and poke several holes in foil.
  • Set V-rack in roasting pan and spray foil with vegetable oil spray.
  • Toss thyme and half of vegetables with 2 tablespoon melted butter in bowl and place inside turkey.
  • Tie legs together with kitchen twine and tuck wings behind back.
  • Scatter remaining vegetables in pan.
  • Pour water over vegetable mixture in pan.
  • Brush turkey breast with 1 tablespoon melted butter, then place turkey breast side down on V-rack. Brush with remaining 1 tablespoon butter.
  • Roast turkey for 45 minutes.
  • Remove pan from oven; baste turkey with juices from pan.
  • Using 2 large wads of paper towels, turn turkey wing side up.
  • If liquid in pan has totally evaporated, add another 1/2 cup water.
  • Return turkey to oven and roast for 15 minutes.
  • Remove turkey from oven again, baste, and rotate so that other wing side is up; roast for another 15 minutes.
  • Remove turkey from oven again, baste, and turn it breast side up; roast until breast registers 160 degrees and thighs register 175 degrees, 30 to 45 minutes.
  • Remove turkey from oven.
  • Gently tip turkey so that any accumulated juices in cavity run into pan.
  • Transfer turkey to carving board and let rest, uncovered, for 30 minutes.
  • Carve turkey and serve.