Brining results in juicy, tender, tasty meat - without basting! Every bite is seasoned perfectly throughout. Say goodbye to dry, boring turkey!
- 1 turkey
- 1 cup kosher salt
- 3 tablespoons molasses (optional)
- 1 gallon vegetable stock (with salt)
- 1 tablespoon black peppercorns
- 1 tablespoon whole allspice berries
- 1 tablespoon fresh ginger, sliced
- 1 gallon heavily iced water
- 1 apple, sliced
- 1/2 onion, sliced
- 2 cinnamon sticks
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- 3 tablespoons canola oil
To brine a turkey
- Combine salt, molasses, vegetable stock, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat.
- Bring to a boil and stir to dissolve solids. Remove from heat. Cool to room temperature, then refrigerate. Keep chilled.
- Combine the brine, water and ice in a 5-gallon bucket, pot or cooler.
- Place thawed turkey breast side down in brine. Press down until fully immersed, cover, and refrigerate or set in cool place for 6 to 24 hours. A garage or porch, on a cool November evening, is a good place to set the brining turkey.
To roast a brined turkey
- Preheat oven to 500°F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place turkey in a roasting pan, breast side up, and pat dry with paper towels.
Prepare aromatics. Combine sliced apple, onion, cinnamon stick and water in a microwave safe bowl and microwave for 5 minutes on high heat.
- Stuff turkey’s cavity with hot aromatics, rosemary and sage.
Tuck the wings under the bird and rub the skin with oil. Tie legs together with cooking twine, if desired. Roast the turkey on the bottom rack of the oven at 500°F for 30 minutes. Then reduce oven temperature to 350°F. Don't open the door.
Check the turkey temperature after 2 hours. Turkey is done when a thermometer inserted into the thickest part of the breast reads 165°F or more.
A 10-12 lb. bird will take 2-2 ½ hours to cook
A 12-16 lb. bird will take 2-3 ½ hours to cook
A 16-20 lb. bird will take 3-4 ½ hours to cook
If you stuff your bird, the temperature in the thickest part of the stuffing should also read 165°F.
Let the turkey rest, loosely covered, for 15-30 minutes before carving.
Discard aromatics before carving.
Plan ahead, give yourself a few days to thaw a frozen turkey and one day to brine it.
- Prep Time: 8 hours
- Cook Time: 4 hours
- Category: dinner ideas
- Method: brine
- Cuisine: American
Keywords: Thanksgiving, roast, turkey, brine, juicy, keto, low-carb, main course, dinner