Roast Brined Turkey

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This roast turkey recipe is a clear winner over any other recipe I have ever tried. The flavor and moisture is unbeatable.
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Course Main Dish
Cuisine American
Servings
Votes: 0
Rating: 0
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Instructions
  1. Make a brine by combining the salt, brown sugar, black pepper, thyme, cloves, allspice, bay leaves, orange quarters, zest and a quart of water. Bring the mixture to boil and turn down to a low simmer for 10 minutes.
  2. Use a clean cooler and put a thick layer of ice on the bottom (just make sure you have enough space to add the turkey). Take a new trash bag and lay the turkey into the bag breast down while the bag is in the cooler. Pour the cooled brine into the trash bag and then fill the bag with cold water until the turkey is covered. Pull the bag opening up and gather it. The goal is to tie it like a pet store fish bag. Make sure to push out all the air that you can before tying it to make sure the brine stays in contact with the turkey. Close the cooler lid so that the turkey stays cold. Let turkey brine overnight. An hour prior to frying, drain, rinse and pat dry turkey.
  3. Finely grind bay leaves in spice grinder; transfer to small bowl. Mix sage, ground bay, pepper and salt. This is your rub for your brined turkey.
  4. Rub 1/3 spice mixture in inside of turkey and the rest on outside of turkey; place in roasting pan. Let turkey come to room temperate. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under.
  5. Preheat oven to 500 degrees.
  6. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Roast Brined Turkey

Roast Brined Turkey

Prep Time: 0

Yield: 10

Roast Brined Turkey

I use my Mulling Spices in this recipe for excellent results.

Ingredients

  • 2/3 cup salt
  • 1/2 cup plus 2 tablespoons brown sugar
  • 1/2 cup black pepper, cracked
  • Pinch dried thyme
  • 13 cloves
  • 13 allspice, cracked
  • 3 bay leaves
  • Zest of one orange

Instructions

  1. Combine salt, herbs and water in a pan and bring to a boil, then simmer for 10 minutes. Allow the mixture to cool then over turkey in pot just large enough to hold both. If turkey is completely covered, don't worry about using all of brine. Cover with foil and refrigerate at least overnight up to 24 hours, turning 2 or 3 times to make sure turkey is totally submerged.
  2. Remove turkey from brine and pat dry with paper towels.
  3. Place turkey on its side on rack in shallow roasting pan. Roast at 450 degrees 15 minutes. Turn turkey to other side and roast another 15 minutes. Turn breast-side up and roast another 15 minutes.
  4. Reduce heat to 325 degrees and roast until meat thermometer inserted in center of thickest part of thigh registers 160 to 165 degrees, about 2 hours. Remove from oven and set aside 20 minutes before carving.
https://www.culinarycafe.com/roast-brined-turkey/

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