Golden Brined Turkey: Juicy Roasted Delight

Brined and Roasted Whole Turkey Recipe 🦃

Overview:

Prepare to impress your guests with this succulent Brined and Roasted Whole Turkey recipe! 🎉 Juicy, tender, and bursting with flavor, this dish is perfect for Thanksgiving or any special occasion. The brining process ensures a moist and flavorful bird, while roasting adds that irresistible golden-brown finish. Let’s dive into the details!

Ingredients:

2 cups kosher salt
2 cups sugar
2-3 gallons water
12-15 lb turkey
8 tbsp unsalted butter, softened
1/2 tsp ground black pepper
1 cup chicken broth
1 cup water
Optional: Wine for basting

Instructions:

Step	Details
1	Brining: In a large stockpot, dissolve kosher salt and sugar in cool water. Submerge the whole turkey in the brine, ensuring it’s completely covered. Cover and refrigerate for 4 to 5 hours.
2	Rinsing: Remove the turkey from the brine and rinse inside and out under cool running water to remove excess salt. Pat dry with paper towels.
3	Seasoning: Mix softened butter with ground black pepper.
4	Preparation: Place the turkey on a rack in a roasting pan. Carefully loosen the skin from the turkey breast and rub seasoned butter underneath. Brush the skin with melted butter.
5	Roasting: Pour chicken broth or water into the pan to prevent drippings from burning. Roast the turkey at 450°F (232°C) for 25 minutes. Baste and rotate the roasting pan, then continue roasting for another 25 minutes or until the skin is golden brown.
6	Internal Temperature: Reduce the oven temperature to 325°F (163°C). Continue roasting, basting occasionally, until the internal temperature reaches 170°F (77°C) for turkey breast meat and 180°F (82°C) for turkey thigh meat.
7	Resting: Remove the turkey from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.

Tips:

Internal Temperature: Follow USDA guidelines for safe cooking temperatures.
Avoid Brining: If the turkey contains basting or liquids with salt, skip the brining process.
Time-Saving Tip: If short on time, increase the salt and sugar in the brine and reduce soaking time to 2 hours.
Pop-Up Timer: If your turkey comes with a pop-up timer, leave it intact to prevent juices from escaping.