How To Make Brined and Roasted Whole Turkey
You don’t have to wait for Thanksgiving to get a taste of our delicious turkey recipes! In these mouth-watering turkey recipes, we cook turkey in plenty of tasty ways. We have turkey sandwiched between lovely bread, baked as pie filling, and cooked in a casserole. Whatever way it’s served, turkey meat is a versatile dish you just can’t get enough of.
Serves:
Ingredients
- 1 whole turkey (12-14 pounds)
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- 2 oranges, quartered
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, minced
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
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In a large pot, combine water, kosher salt, brown sugar, oranges, rosemary, thyme, and minced garlic. Stir until salt and sugar dissolve.
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Place turkey in a brining bag or large container and pour the brine mixture over the turkey. Make sure the turkey is completely submerged. Cover and refrigerate for 12-24 hours.
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Preheat the oven to 325°F (165°C). Remove the turkey from the brine and pat dry with paper towels.
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Place the turkey on a rack in a roasting pan. Brush the melted butter all over the turkey and season with salt and pepper.
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Roast the turkey in the preheated oven for about 15 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
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Remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute.
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Carve and serve the brined and roasted whole turkey.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 250mg
- Sodium : 1300mg
- Total Carbohydrates : 1g
- Protein : 66g
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