Brined and Roasted Whole Turkey Recipe
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Brined and Roasted Whole Turkey

By: Morton Salt  
"Brining a whole turkey takes time and kitchen space, but the mouthwatering results are definitely worth the trouble."

Rating: This weblink has been rated 9 times with an average star rating of 4.3 Read Reviews (6)

Rate/Review | 545 people have saved this

Prep Time:
5 Hrs
Cook Time:
1 Hr 15 Min
Ready In:
6 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 cups Morton® Coarse Kosher Salt
  • 2 cups sugar
  • 2 1/2 gallons cool water
  • 1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
  • 5 tablespoons unsalted butter, softened
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground black pepper
  • 1 cup white wine, chicken broth or water

Directions

  1. To 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 for 4 to 5 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. 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 *internal temperature reaches 170 degrees F for turkey breast meat and 180 degrees F for turkey thigh meat. Remove the turkey from the oven. Let stand 20 minutes before carving.

Footnotes

  • Tips
  • *Internal temperature guidelines courtesy of USDA Food Safety Facts.
  • Do NOT brine turkey if it includes basting liquids that contain salt.
  • If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
  • 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
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2006 by RogerK 
Too much work. Get Morton Tender Quick. For a 16-20 lb bird use about 1-2 cups in water to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2008 by Country Girl loves Paula Deen! 
Absolutely fantastic! This year's turkey was SO moist and delicious. I've done this with... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2006 by doris g 
My turkey was done on the outside but not done closer to the bone. I had a 12 lb, turkey in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2006 by MomSavedbyGrace 
My turkey was self-basted (pre-brined), so I didn't need to brine, but otherwise just did the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2006 by SHEPTURN 
Brining the turkey made all the difference in the world! Definitely a keeper. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2009 by BECKERJ 
I followed the brine instructions exactly- I left the turkey in the brine overnight- turkey... MORE

 
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