Recipe by Morton Salt
"No dish has more riding on its success than the holiday turkey. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful feast."
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Morton® Coarse Kosher Salt
1 (12 pound)
fresh, whole, bone-in skin-on turkey, rinsed and patted dry
unsalted butter, softened
ground black pepper
unsalted butter, melted
white wine, chicken broth or water
This was my first turkey ever made solo and my mom loved it! I was worried since my turkey was a bit larger, so I just watched the thermometer and it turned out great. The brine is what makes this- you could anything to the butter when coating the bird, but the brine leaves the meat super juicy. Thanks for the recipe!!
I've used the overnight method before with great results and was thrilled to see the quick brine method - I tried it and was happy with the results.
My first time making a turkey for thanksgiving so I had to try something simple but delicious. I did my trial and it came out great! I'm excited for my second turkey on thanksgiving using this recipe!
My turkey turned out beautifully! This was only my second turkey and it turned out juicy, golden brown and absolutely perfect. I did brine it a lot longer, probably about 24-hour as compared to the 14-recommended. This may be the reason I didn't really get a lot of juice for my gravy.
I've been making turkey for 30 years and this has got to be the best recipe yet. I usually don't brine but decided the morning of Thanksgiving to give it a try and used the quick method (doubling the salt and sugar and letting it sit in the refrigerator for 4 hours) and it resulted in the most moist and flavorful turkey I've ever made. The other difference was that I used a fresh rather than a frozen turkey and it came out so tender and juicy, even the breast meat which typically comes out on the dry side. Even my mother (a very picky eater) enjoyed it. Thanks for sharing!
I buy my turkey already brined, but otherwise follow these directions. I think it turns out much better this way than the traditional 325 from the beginning.
* Percent Daily Values are based on a 2,000 calorie diet.
Brined and Roasted Whole Turkey
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 422
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