How to Brine and Roast a Turkey
Transform your holiday table centerpiece with this foolproof guide on how to brine and roast a turkey. This recipe combines the magic of a flavorful brine infused with oranges, fresh herbs, and garlic, ensuring a moist and tender bird every time. The brining process locks in juiciness while layering your turkey with vibrant, aromatic notes. After brining, butter rubs under and over the skin create a golden, crispy finish, while simple roasting techniques keep the cooking stress-free. Whether you’re hosting Thanksgiving or a festive dinner, this step-by-step turkey recipe is your key to impressing guests with a show-stopping, perfectly seasoned roast. Prepare for compliments and clean plates!
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Recipe Information
Ingredients
- 12 lbs Whole turkey
- 1 cup Kosher salt
- 0.5 cup Brown sugar
- 16 cups Water (cold)
- 4 cups Ice
- 2 Oranges (quartered)
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 4 sprigs Fresh sage
- 4 cloves Garlic (smashed)
- 0.5 cup Unsalted butter (softened)
- 1 tsp Black pepper
- 2 tbsp Vegetable oil
Instructions
Make sure the turkey is completely thawed before starting. Remove any giblets and neck from the cavity. Rinse the turkey well and pat it dry.
In a large pot, combine 1 cup kosher salt, 1/2 cup brown sugar, and 16 cups cold water. Stir until the salt and sugar are completely dissolved.
Add 2 quartered oranges, 4 sprigs fresh rosemary, 4 sprigs fresh thyme, 4 sprigs fresh sage, and 4 smashed garlic cloves to the brine.
Submerge the turkey in the brine. If using a container, ensure the turkey is fully covered. Add 4 cups of ice to keep it cold. Alternatively, brine in a sealed bag or cooler. Refrigerate or keep in a cool area for 12-24 hours.
After brining, remove the turkey from the brine and discard the liquid. Rinse the turkey under cool water and pat it completely dry with paper towels.
Preheat the oven to 325°F (165°C). Place a roasting rack inside a large roasting pan.
In a small bowl, mix 1/2 cup softened butter with 1 tsp black pepper. Carefully loosen the skin of the turkey breast and rub half of the butter mixture directly under the skin. Rub the remaining butter over the outside of the turkey.
Fill the turkey cavity with a few sprigs of rosemary, thyme, and sage, as well as any residual orange quarters from the brine, if available.
Lightly brush 2 tbsp of vegetable oil over the turkey. This will help to crisp and brown the skin.
Place the turkey, breast-side up, on the roasting rack. Tuck the wings underneath the bird and tie the legs together with kitchen twine.
Roast the turkey in the preheated oven for approximately 15 minutes per pound (about 3-3.5 hours for a 12-pound turkey), or until the thickest part of the breast and thigh reads 165°F (74°C) on a meat thermometer.
If the turkey skin is browning too quickly, tent it loosely with aluminum foil halfway through cooking.
Once the turkey reaches the correct internal temperature, remove it from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute.
Nutrition Facts
Calories |
8834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.4 g | 402% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 4068 mg | 1356% | |
| Sodium | 110691 mg | 4813% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 89.3 g | ||
| Protein | 1310.8 g | 2622% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 860 mg | 66% | |
| Iron | 63.1 mg | 351% | |
| Potassium | 13635 mg | 290% | |
*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.
