Roasted Brined Turkey
Print recipe
| Yield | 10 to 12 servings |
| Occasion | Thanksgiving |
| Source | Cook's Illustrated: The Science of Good Cooking |
Ingredients
- 1 cup salt
- 1 (12 - 14 pound) turkey (neck, giblets, and tailpiece removed)
- 2 onions, chopped course
- 2 carrots, peeled and chopped coarse
- 2 celery ribs, chopped coarse
- 6 sprigs fresh thyme
- 3 tablespoons unsalted butter, melted
- 1 - 1 1/2 cup water
Directions
| 1. | |
| Dissolve salt in 2 gallons cold water in large container. Submerge turkey in brine, cover, and refrigerate or store in very cool spot (40 degrees or less) for 6 to 12 hours. | |
| 2. | |
| Set wire rack in rimmed baking sheet. Remove turkey from brine and pat dry, inside and out, with paper towels. Place turkey on prepared wire rack. Refrigerate, uncovered, for at least 8 hours or overnight. | |
| 3. | |
| Adjust oven rack to lowest position and heat oven to 400 degrees. Line V-rack with heavy-duty aluminum foil and poke holes in foil. Set V-rack in roasting pan and spray foil with vegetable oil spray. | |
| 4. | |
| Toss half of onions, half of carrots, half of celery, and thyme with 1 tablespoon melted butter in bowl and place inside turkey. Tie legs together with kitchen twine and tuck wings behind back. Scatter remaining vegetables in pan. | |
| 5. | |
| Pour water over vegetable mixture in pan. Brush turkey breast with 1 tablespoon melted butter, then place turkey breast down side on V-rack. Brush with remaining 1 tablespoon butter. | |
| 6. | |
| Roast turkey for 45 minutes. Remove pan from oven. Using 2 large wads of paper towels, turn turkey breast side up. If liquid in pan has totally evaporated, add another 1/2 cup water. Return turkey to oven and roast until breast registers 160 degrees and thighs register 175 degrees, 50 minutes to 1 hour. | |
| 7. | |
| Remove turkey from oven. Gently tip turkey so that any accumulated juices in cavity run into pan. Transfer turkey to carving board and let rest, uncovered, for 30 minutes. Carve turkey and serve with gravy. | |