Entrée: United States – Brined Roast Turkey

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 10

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 12 hrs

Total 15 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole turkey (10–14 lb (4.5–6.4 kg)), thawed
1 cup (240 ml) kosher salt (1 cup (240 ml))
1 / 2 cup (120 ml) brown sugar (1/2 cup (120 ml))
1 gallon (3.84 L) water (15 7/8 cups (3.8 L)), plus ice if needed
4 bay leaves
2 tbsp (30 ml) black peppercorns (2 tbsp (30 ml))
4 cloves garlic, smashed
1 orange, quartered
4 sprigs fresh rosemary and thyme
1 / 2 cup (120 ml) unsalted butter (1/2 cup (120 ml)), for roasting

Show original ingredient measurements

1 whole turkey (10–14 lb / 4.5–6.4 kg), thawed
1 cup kosher salt (240 ml)
1 / 2 cup brown sugar (120 ml)
1 gallon water (3.8 L), plus ice if needed
4 bay leaves
2 tbsp black peppercorns (30 ml)
4 cloves garlic, smashed
1 orange, quartered
4 sprigs fresh rosemary and thyme
1 / 2 cup unsalted butter (120 ml), for roasting

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large pot, dissolve kosher salt and brown sugar in 1 quart (960 ml) hot water; add remaining water to cool. Add bay leaves, peppercorns, garlic, orange, and herbs; chill brine completely.
2. Submerge turkey in brine (use weight if needed) and refrigerate or place in a cooler for 12–24 hours.
3. Remove turkey from brine, rinse thoroughly under cold water, and pat completely dry. Allow to air-dry in refrigerator for a few hours if possible.
4. Preheat oven to 325°F (165°C). Rub skin with butter and season lightly with pepper (brine provides salt).
5. Place turkey on a rack in a roasting pan and roast about 13–15 minutes per pound until internal thigh temperature is 165°F (74°C).
6. Rest 20–30 minutes before carving; use pan drippings for an unsalted or lightly seasoned gravy.

1. In a large pot, dissolve kosher salt and brown sugar in 1 quart hot water; add remaining water to cool. Add bay leaves, peppercorns, garlic, orange, and herbs; chill brine completely.
2. Submerge turkey in brine (use weight if needed) and refrigerate or place in a cooler for 12–24 hours.
3. Remove turkey from brine, rinse thoroughly under cold water, and pat completely dry. Allow to air-dry in refrigerator for a few hours if possible.
4. Preheat oven to 325°F (165°C). Rub skin with butter and season lightly with pepper (brine provides salt).
5. Place turkey on a rack in a roasting pan and roast about 13–15 minutes per pound until internal thigh temperature is 165°F (74°C).
6. Rest 20–30 minutes before carving; use pan drippings for an unsalted or lightly seasoned gravy.