Brined Roasted Turkey
Elevate your Thanksgiving or holiday feast with this succulent Brined Roasted Turkey, a showstopping centerpiece that's bursting with flavor and tenderness. The secret lies in the overnight brining process, where the turkey is immersed in a savory solution of kosher salt, brown sugar, fresh herbs, garlic, and citrus, infusing it with incredible moisture and deep aromatics. Roasted to golden perfection with a luscious blend of butter, olive oil, and freshly ground black pepper, this 14-pound turkey boasts a crisp, golden skin and juicy, beautifully seasoned meat in every bite. Ideal for serving up to 12 guests, this recipe transforms your turkey into an unforgettable crowd-pleaser. Whether you're hosting a classic Thanksgiving dinner or a celebratory gathering, this perfectly seasoned and meticulously roasted turkey will have everyone craving seconds.
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Recipe Information
Ingredients
- 14 pounds Whole turkey
- 1 gallon Cold water
- 1 cup Kosher salt
- 1 cup Brown sugar
- 1 tablespoon Black peppercorns
- 3 Bay leaves
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 6 Garlic cloves, smashed
- 2 Lemon, quartered
- 1 cup Unsalted butter, softened
- 2 tablespoons Olive oil
- 1 teaspoon Black pepper, freshly ground
Instructions
Remove giblets and neck from the turkey and set aside if using for gravy. Rinse the turkey inside and out under cold water, then pat dry with paper towels.
In a large container or clean bucket, combine 1 gallon of cold water, kosher salt, brown sugar, black peppercorns, bay leaves, rosemary, thyme, smashed garlic cloves, and lemon quarters. Stir until the salt and sugar are completely dissolved.
Place the turkey in the brine, breast side down. If necessary, weigh it down with a plate to fully submerge. Cover and refrigerate for 12-24 hours.
Remove the turkey from the brine and rinse thoroughly under cold water to remove excess salt. Pat completely dry with paper towels.
Preheat the oven to 325°F (165°C). Place a roasting rack inside a roasting pan.
In a small bowl, mix softened butter, olive oil, and freshly ground black pepper. Gently loosen the turkey's skin by sliding your hands under it, being careful not to tear it. Rub half of the butter mixture underneath the skin and the other half over the outside of the turkey.
Truss the turkey by tying the legs together with kitchen twine and tucking the wing tips under the bird. Place the turkey breast-side up on the roasting rack.
Roast the turkey in the preheated oven, basting with the pan drippings every 30 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C). This should take about 3-3.5 hours for a 14-pound turkey.
If the skin begins to brown too quickly, tent the turkey with aluminum foil to prevent over-browning.
Remove the turkey from the oven and let it rest, tented loosely with foil, for 30 minutes before carving.
Serve and enjoy your perfectly brined and roasted turkey!
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 9220 mg | 401% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 20.2 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1303 mg | 28% | |
*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.
