๐ How to Brine and Roast a Turkey ๐
Description: Turkey brine is not created equal…Different salt has different salinity. Use this info before using your favorite brine or use this simple one. Other turkey tips included…=)
Recipe Category: Whole Turkey
Keywords: Poultry, Meat, Very Low Carbs, Christmas, Thanksgiving, Weeknight, Oven, Refrigerator, Easy
Aggregated Rating: โญโญโญโญโญ (5/5)
Review Count: 7
Nutritional Information (per serving):
- Calories: 679.2
- Fat Content: 31.9g
- Saturated Fat Content: 9g
- Cholesterol Content: 270.9mg
- Sodium Content: 8761.4mg
- Carbohydrate Content: 10.8g
- Fiber Content: 0g
- Sugar Content: 10.7g
- Protein Content: 81.4g
Servings: 10
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 gallon | Water |
| 3/4 cup | Kosher salt |
| 1/2 cup | Table salt |
| 1 cup | Brown sugar |
Instructions:
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Mix water, kosher salt, table salt, and brown sugar in a plastic container or stockpot until dissolved. This makes 1 gallon of brining solution. Remember, salinity differs, so be mindful of the type of salt you use.
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Determine the amount of brine needed to cover a 12-14 pound whole turkey.
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Start the brining method the day before you plan to cook the turkey for optimal flavor. Ensure you use a fresh or completely thawed turkey.
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Wash the bird inside and out, and remove the giblet bag and neck (save for Giblet Gravy).
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In a large stockpot, plastic tub, or cooler, mix up the brine and stir until the salt and sugar are completely dissolved.
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Place the turkey in the brine solution, breast down. Cover and chill for 6 to 8 hours. If you plan to brine overnight, reduce the salt and sugar by half to prevent the turkey from retaining too much salt.
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After brining, remove the turkey from the brine, rinse inside and out under cold running water, and pat dry with paper towels.
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Preheat your oven to 350 degrees Fahrenheit.
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Place the turkey on a shallow roasting pan, tie the legs together, and tuck the wings underneath the bird for even cooking.
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Coat the turkey’s skin with butter or olive oil, and cover the breast loosely with aluminum foil.
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Add 1 cup of water to the bottom of the roasting pan to keep the turkey moist during cooking.
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Cooking time will vary depending on the size of the turkey. Check the wrapper to see how much the turkey weighs and determine the approximate cooking time. Roast the turkey until the temperature in the thickest part of the thigh reaches 180 degrees Fahrenheit, or until thigh juices run clear when pierced with a fork.
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During the last 1 to 1 1/2 hours of cooking time, remove the aluminum foil from the breast and baste the turkey with pan juices to encourage browning.
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Once the turkey reaches an internal temperature of 180 degrees Fahrenheit, remove it from the oven and allow it to rest for 20 minutes before carving. This allows the juices to saturate the meat evenly.
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Cooking time for a 12-pound turkey will be approximately 3 hours and 15 minutes. Add 15 minutes for each additional pound of turkey.
Enjoy your perfectly brined and roasted turkey, packed with flavor and juiciness, ideal for your holiday feast or any special occasion! ๐ฆโจ
