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Brined and Roasted Whole Turkey

Brined and Roasted Whole Turkey

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

6 h 15 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  1. To Brine: Combine Morton(R) 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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Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

Absolutely fantastic! This year's turkey was SO moist and delicious. I've done this with chicken tenders before I deep fry them but never thought about doing it with a whole turkey. It was wo...

Most helpful critical review

My turkey was done on the outside but not done closer to the bone. I had a 12 lb, turkey in for 3 hours and followed the directions, I had to put it back in for 1 hr. 30min. I wouldn't brine it ...

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Absolutely fantastic! This year's turkey was SO moist and delicious. I've done this with chicken tenders before I deep fry them but never thought about doing it with a whole turkey. It was wo...

My turkey was done on the outside but not done closer to the bone. I had a 12 lb, turkey in for 3 hours and followed the directions, I had to put it back in for 1 hr. 30min. I wouldn't brine it ...

My turkey was self-basted (pre-brined), so I didn't need to brine, but otherwise just did the melted butter, pepper and a bit of salt on the skin, and stuck 2 tablespoons under the skin over eac...

Brining the turkey made all the difference in the world! Definitely a keeper.

It wasn't exactly the easiest to do, but I wouldn't make my turkey any other way from now on. Be sure you rinse it really well - mine was still a bit salty but delicious and juicy.

I followed the brine instructions exactly- I left the turkey in the brine overnight- turkey was moist and delicious.

This recipe turned out great. I would just note to make sure you have a large bucket for the brine as mine wasted alot when the turkey made it overflow. Also, I needed alot more cooking time t...

Just used the brining part as a guide, then cooked turkey in a bag. My turkey, the first I've ever made turned out great. It was super moist! My husband, who is not a huge fan of turkey real...

This is a great supplement to the rosemary roasted turkey. I add all the flavors to the brine and the turkey comes out perfect!!

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