Perfect Brined Turkey for a Crowd-Pleasing Feast
A step-by-step guide to brining a turkey for exceptional tenderness and flavor. This recipe ensures a juicy, flavorful turkey, perfect for any holiday or special occasion.
Equipment Needed
- Large Pot
- Meat Thermometer
- Roasting Pan
Ingredients
- 1.50 tablespoonsKosher Salt(Use non-iodized salt for best results.)
- 2.00 teaspoonsFresh Herbs (e.g., Thyme, Rosemary)(Chopped fresh or 1 teaspoon dried.)
- 0.50 gallonsApple Juice(For a sweeter brine.)
- 1.00 gallonsWater(For the wet brine.)
- 2.00 tablespoonsDried Sage(Adds depth of flavor.)
- 2.00 tablespoonsDried Rosemary(Adds depth of flavor.)
- 5.00 clovesMinced Garlic(For extra flavor.)
- 1.50 cupsKosher Salt(For dry brining.)
- 1.50 cupsBrown Sugar(For sweetness and flavor.)
- 2.00 mediumYellow Onions(Peeled and quartered.)
Instructions
Prepare the Turkey: Remove giblets and pat the turkey dry. If spatchcocking, do so now.
Estimated time: 5 minutes
Dry Brine (optional): Combine salt and herbs. Rub mixture all over the turkey, inside and out.
Estimated time: 10 minutes
Dry Brine (cont.): Refrigerate uncovered for 24 hours.
Estimated time: 24 minutes
Wet Brine: Combine all wet brine ingredients in a large pot. Bring to a boil, then simmer for 15-20 minutes.
Estimated time: 20 minutes
Wet Brine (cont.): Let the brine cool completely.
Estimated time: 15 minutes
Wet Brine (cont.): Seal the turkey in a bag or cover the pot and refrigerate for 24 hours.
Estimated time: 24 minutes
Remove from Refrigerator: Take the turkey out 2 hours before roasting.
Estimated time: 2 minutes
Preheat Oven: Preheat oven to 325°F (165°C).
Estimated time: 5 minutes
Roast: Place the turkey in a roasting pan and roast for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
Estimated time: 180 minutes
Rest: Let the turkey rest for 20 minutes before carving.
Estimated time: 20 minutes