Brined and Roasted Whole Turkey
Transform your holiday feast with this irresistible Brined and Roasted Whole Turkey recipe, perfect for creating a tender, juicy centerpiece that's full of flavor. This foolproof method begins with a savory brine infused with fresh rosemary, thyme, garlic, and bay leaves, ensuring every bite is moist and aromatic. After soaking in the brine overnight, the turkey is rubbed with a buttery herb mixture and roasted alongside a medley of carrots, celery, and onions for a golden, crisp skin and rich, flavorful drippings. Ideal for Thanksgiving or any celebratory gathering, this turkey recipe promises perfectly seasoned poultry that’s roasted to perfection—guaranteed to impress your guests. Cooking tips, basting instructions, and ideal serving suggestions make this your go-to guide for the ultimate roasted turkey experience!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Kosher salt
- 0.5 cup Brown sugar
- 16 cups Water
- 1 tablespoon Black peppercorns
- 2 leaves Bay leaves
- 4 cloves Garlic cloves, smashed
- 4 sprigs Fresh rosemary sprigs
- 4 sprigs Fresh thyme sprigs
- 0.5 cup Unsalted butter, softened
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 large Carrots, chopped
- 2 stalks Celery stalks, chopped
- 2 large Onions, quartered
- 2 cups Chicken or turkey stock
Instructions
In a large stockpot, combine 1 cup kosher salt, 1/2 cup brown sugar, 16 cups water, 1 tablespoon black peppercorns, 2 bay leaves, 4 smashed garlic cloves, 4 rosemary sprigs, and 4 thyme sprigs. Bring to a simmer over medium heat, stirring occasionally, until the salt and sugar dissolve.
Remove the brine from heat and let it cool completely to room temperature. Refrigerate until fully chilled.
Remove giblets and neck from the turkey. Rinse the turkey under cold running water and place it into a large container or brining bag.
Pour the chilled brine over the turkey, making sure it is fully submerged. Refrigerate for 12 to 24 hours.
After brining, remove the turkey from the brine and rinse thoroughly inside and out with cold water. Pat the turkey dry with paper towels.
Preheat your oven to 325°F (165°C).
In a small bowl, mix 1/2 cup softened unsalted butter with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon ground black pepper.
Rub the butter mixture all over the turkey, including under the skin on the breast and thighs, being careful not to tear the skin.
Stuff the cavity of the bird with half of the chopped carrots, celery, and onions. Scatter the remaining vegetables in the bottom of a large roasting pan and pour in 2 cups of chicken or turkey stock.
Place the turkey, breast-side up, on a roasting rack set inside the roasting pan.
Roast the turkey in the preheated oven for 3 to 3.5 hours, or until the thickest part of the breast and thigh registers 165°F (74°C) on a meat thermometer. Baste the turkey with pan drippings every 30 minutes.
If the turkey skin is browning too quickly, tent it loosely with aluminum foil during the last hour of cooking.
Once fully cooked, remove the turkey from the oven and let it rest, tented with aluminum foil, for 20 to 30 minutes before carving.
Serve and enjoy your brined and roasted turkey with your favorite sides!
Nutrition Facts
Calories |
8999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.7 g | 406% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4068 mg | 1356% | |
| Sodium | 7680 mg | 334% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 92.4 g | ||
| Protein | 1317.6 g | 2635% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1157 mg | 89% | |
| Iron | 64.6 mg | 359% | |
| Potassium | 14542 mg | 309% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
