Turkey with Cranberry Brine
Infuse your holiday meal with the vibrant, tangy flavors of this Turkey with Cranberry Brine, a show-stopping centerpiece guaranteed to impress. This juicy, tender turkey owes its succulence to a flavorful brine made with unsweetened cranberry juice, fresh herbs like rosemary and thyme, slices of orange, and warming spices like black peppercorns and bay leaves. The cranberry brine not only enhances the turkey's natural flavor but also keeps it moist during roasting. Finished with a golden, buttery exterior and seasoned to perfection, this recipe is perfect for festive gatherings. Pair this stunning turkey with classic sides to complete your holiday feast. Perfectly balanced in flavor and stunning in presentation, it’s a foolproof recipe for Thanksgiving or any celebratory occasion.
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Recipe Information
Ingredients
- 12 lbs Whole turkey
- 4 cups Cranberry juice (unsweetened)
- 8 cups Water
- 1.5 cups Kosher salt
- 1 cup Granulated sugar
- 4 Fresh rosemary sprigs
- 6 Fresh thyme sprigs
- 3 Bay leaves
- 1 tablespoon Black peppercorns
- 6 Garlic cloves, smashed
- 1 Orange, sliced
- 4 cups Ice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt (for seasoning)
- 1 teaspoon Ground black pepper
Instructions
Prepare the turkey by removing the giblets and neck from the cavity. Rinse the turkey thoroughly under cold water and pat dry with paper towels.
In a large stockpot, combine cranberry juice, water, kosher salt, and granulated sugar. Heat over medium-high heat, stirring, until the salt and sugar are fully dissolved. Remove from heat and allow the brine to cool to room temperature.
Add rosemary, thyme, bay leaves, black peppercorns, smashed garlic, and slices of orange to the brine. Stir to combine.
Place the turkey in a large brining bag or a clean bucket. Pour the cooled brine over the turkey, ensuring it is fully submerged. Add 4 cups of ice to maintain the cold temperature of the brine.
Seal the container and refrigerate for 12 to 24 hours, turning the turkey halfway through to ensure even brining.
After brining, remove the turkey from the brine and discard the liquid. Rinse the turkey under cold water to remove excess salt and pat dry thoroughly with paper towels.
Preheat your oven to 325°F (160°C).
Rub the turkey with olive oil and spread small dollops of unsalted butter under the skin for added moisture. Season the turkey generously with salt and ground black pepper on the exterior and inside the cavity.
Place the turkey on a roasting rack in a large roasting pan. Tuck the wing tips under the bird and tie the legs together with kitchen twine.
Roast the turkey in the preheated oven for approximately 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
Baste the turkey with pan drippings every 30 to 40 minutes for added flavor and moisture.
Once cooked, remove the turkey from the oven and tent loosely with aluminum foil. Let it rest for 20 to 30 minutes before carving.
Serve with your favorite holiday sides and enjoy!
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 13845 mg | 602% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 22.0 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1159 mg | 25% | |
*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.
