Brining and Roasting turkey produces a juicy, flavorful bird. Take the traditional turkey dinner up a level. Our family raved over our brined and roasted Thanksgiving turkey.
Have you ever brined a turkey? I have brined a turkey twice using this method. It produced great results both times so I feel confident that this recipe will do you well. The first time I brined a 14 lb. thawed frozen bird. This year I upped the poundage to 20 lb. I still used the same recipe and the same amount of brine. Our turkey turned out juicy and full of good flavor.
I put the fresh bird (be sure to fully defrost a frozen turkey prior to brining) into my five gallon cooler and covered it completely in brine as the recipe instructs, overnight, in my fridge. The next morning, I prepared the bird according to this recipe and convection roasted it as the recipe suggests. The resulting Turkey is without doubt the best I have ever made!
Note: This turkey is fresh and organic. I really wanted the best for this bird. We got it. Everyone loved it. The leftovers are juicy and flavorful and made a great Homemade Turkey soup and Leftover Holiday Pie!
Remember, The first time I brined a turkey it was a cheap, frozen Jenny O Turkey. It turned out fantastic as well. So you don’t need organic turkey for a great outcome. It’s just healthier 🙂
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Brining and Roasting Turkey:
The process of brining and roasting turkey is not difficult. I recommend you plan ahead so you have your cooler ready and the room set aside in your fridge. That takes strategy on a holiday, and an extra day!
- For the brine, bring 4 cups water to a boil in a saucepan.
- Add salt, honey, broth, peppercorns and rosemary in a saucepan and bring to a boil, stirring to dissolve salt.
- Cool at room temperature, then refrigerate until needed.
- About 6 to 8 hours before you plan to roast your turkey, place brine mixture in a large clean bucket, stock pot or cooler and stir in 1 gallon of ice water.
- Prep your turkey by taking out any giblets and washing the body cavity out.
- Place turkey in the bucket, breast side down, cover and refrigerate 6 to 8 hours or overnight.
- Make sure the turkey is fully submerged, adding more ice water if necessary.