Thanksgiving Brined Roasted Turkey
Make your Thanksgiving feast unforgettable with this perfectly brined and roasted turkey recipe! Our Thanksgiving Brined Roasted Turkey combines the magic of a flavorful brine infused with apple cider, fresh herbs, garlic, and lemon for unparalleled juiciness and depth of flavor. The turkey is then roasted to golden perfection, with sage-infused butter tucked under its skin for a moist and aromatic finish. Paired with a medley of classic aromatics like onion, carrot, and celery, this centerpiece is as impressive as it is delicious. Follow this step-by-step guide to achieve a moist, succulent turkey with crispy skin that will steal the spotlight on your holiday table. Perfect for serving a crowd, this recipe will make you the hero of Thanksgiving dinner!
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Recipe Information
Ingredients
- 1 whole turkey (14-16 lbs)
- 1 cup kosher salt
- 1 cup brown sugar
- 4 cups apple cider
- 16 cups water
- 6 fresh rosemary sprigs
- 6 fresh thyme sprigs
- 2 tablespoons whole peppercorns
- 6 garlic cloves, smashed
- 1 lemon, sliced
- 1 cup unsalted butter, softened
- 2 tablespoons fresh sage leaves, chopped
- 1 onion, quartered
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 2 tablespoons olive oil
- 0.5 teaspoons salt (for seasoning)
- 0.5 teaspoons black pepper (for seasoning)
Instructions
In a large stockpot, combine kosher salt, brown sugar, apple cider, and 4 cups of water. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and let cool completely.
Add the remaining water to the cooled brine along with rosemary, thyme, peppercorns, garlic, and lemon slices.
Remove any giblets or neck from the turkey cavity. Submerge the turkey in the brine, ensuring it is fully covered. Refrigerate for 12-16 hours.
After brining, rinse the turkey thoroughly under cold water and pat it dry with paper towels. Allow it to rest at room temperature for 1 hour prior to roasting.
Preheat your oven to 325°F (165°C).
In a small bowl, mix the softened butter with chopped sage. Gently loosen the turkey’s skin over the breast and rub the sage butter directly onto the turkey meat under the skin. Spread a little over the skin as well.
Stuff the turkey cavity with the quartered onion, carrot, celery, and any leftover rosemary or thyme sprigs.
Place the turkey on a roasting rack in a large roasting pan. Drizzle the olive oil over the turkey and season lightly with salt and pepper.
Tent the turkey loosely with aluminum foil and roast in the preheated oven. Estimate 13-15 minutes of cooking time per pound. Remove the foil during the last hour to allow the skin to brown.
Check the turkey’s internal temperature with a meat thermometer. The breast should register 165°F (75°C), and the thickest part of the thigh should reach 180°F (82°C).
Once the turkey is done, remove it from the oven and tent it loosely with foil again. Let it rest for 30 minutes before carving.
Serve with your favorite Thanksgiving sides and enjoy!
Nutrition Facts
Calories |
15049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.7 g | 398% | |
| Saturated Fat | 150.3 g | 752% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 4997 mg | 1666% | |
| Sodium | 120058 mg | 5220% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 245.3 g | ||
| Protein | 1549.5 g | 3099% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1841 mg | 142% | |
| Iron | 63.4 mg | 352% | |
| Potassium | 19032 mg | 405% | |
*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.
