Brined and Roasted Whole Turkey Recipe - Allrecipes.com
Brined and Roasted Whole Turkey Recipe
  • READY IN 13+ hrs

Brined and Roasted Whole Turkey

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • READY IN

    13 hrs 20 mins

Directions

  1. Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
  2. 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
  3. To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.
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Footnotes

  • Tips:
  • Internal temperature guidelines courtesy of USDA Food Safety Facts.
  • Do NOT brine turkey if it includes “basting” liquids that contain salt.
  • If you purchase a turkey with a pop-up timer, leave it in place and ignore it. If removed, the timer will leave a gaping hole for juices to escape.
  • ©2013 Morton Salt, Inc.
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Reviews More Reviews

Dec 20, 2013

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!!

 
Sep 30, 2013

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.

 

7 Ratings

Nov 24, 2013

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!

 
Nov 28, 2014

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.

 
Nov 28, 2014

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!

 
Nov 26, 2013

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.

 

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Nutrition

  • Calories
  • 985 kcal
  • 49%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 342 mg
  • 114%
  • Fat
  • 46.9 g
  • 72%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 108.9 g
  • 218%
  • Sodium
  • 9504 mg
  • 380%

* Percent Daily Values are based on a 2,000 calorie diet.

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