Brining:
In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.
Totally submerge poultry in solution and store, covered, in the refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40°F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40°F.
Remove turkey from brine. Discard brine. Pat skin and both interior cavities dry.
* NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.
* *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.
Roasting:
In the cavity of the turkey, place onion, carrot and celery.
Brush turkey with melted butter.
Roast turkey, breast side down, in a preheated 325°F oven for 2 hours. During this time, baste legs and back twice with melted butter.
Remove turkey from oven and protect your hands by grasping turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.
Return turkey to oven and continue to roast, basting twice with pan drippings. Continue to roast until internal temperature reaches 165°F. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
Remove turkey from the oven and allow to stand for 20 minutes before carving.
FAQs
According to a study by the food safety experts at the USDA, washing or rinsing raw turkey can put you at risk of foodborne illness. There's only one time you should wash a raw turkey, and that is after brining. Otherwise, do not wash a turkey before cooking.
Why not stuff a brined turkey? ›
Q: Can I stuff a brined turkey? A: We do not recommend stuffing a brined bird because the drippings from the turkey can add too much salt to the stuffing. We prefer to cook our stuffing separately.
Does a brined turkey cook faster than a regular turkey? ›
Yes, a turkey that's been brined will cook faster than one that hasn't!
How long should you brine turkey? ›
As a general rule of thumb, you'll want to let the turkey brine for at least 1 hour per pound of turkey. Here's a breakdown of how long to brine a turkey based on size:
- 12–14-lb. turkey: 16–18 hours.
- 14–16-lb. turkey: 18–20 hours.
- 16–18-lb. turkey: 20–22 hours.
- 18–20-lb. turkey: 22–24 hours.
What happens if you don't rinse a brined turkey? ›
But a brined turkey that is not rinsed would be too salty to eat. Brining slows down the growth of bacteria but does not kill it, said Linda Harris, a microbiologist at the University of California, Davis. She and other food scientists have been trying to get Americans to stop rinsing poultry since the late 1990's.
Should I use a roasting bag for a brined turkey? ›
Other metal containers will react with the brine solution and give the turkey a metallic flavor. One trick is to use a large, food-safe sealable bag. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food-safe bags that are great for brining.
Do you season the turkey after brining? ›
Getting it under the skin, Youngman says, will help permeate the meat and flavor it, while salting on top of the skin will help dry it out and get it crispy. You could theoretically rub on spices and seasonings at this point, too, but again, your best bet is waiting until after you've brined the turkey.
Do brined turkeys taste better? ›
Moving on to the salted breast, we find that it's still significantly moister than the unsalted breast (though it was a couple of percentage points drier than the brined breast). Tasting it, you'll find it's undoubtedly juicier and better-seasoned, with a stronger chicken flavor.
Does a turkey need to be refrigerated while brining? ›
The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less). Remove turkey from brine after the recommended time.
Are most store bought turkeys brined? ›
It's not unheard-of for store bought turkeys to be injected with brine to impart moisture. If you see a label that has ingredients other than turkey, your bird may be pre-brined. If you brine a pre-brined turkey, you will end up with a very salty Thanksgiving centerpiece.
Do Not Baste. Basting the skin is not necessary to flavor the meat. You'll flavor the skin, but you'll also let heat out of the oven each time you open it to baste. "That means the bird is going to be in there for a longer time cooking, which means it's going to dry out more," Brown says.
Can I brine butterball turkey? ›
Brine the turkey for 8-12 hours or overnight. Since brining does not preserve meat, the turkey and the brine solution must be kept below 40°F throughout the entire brining process.
Should I put butter under the skin of my turkey? ›
Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting.
What is the best brine method? ›
Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.
Is 3 days too long to dry brine a turkey? ›
Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.
Are you supposed to rinse off brine? ›
What to Do After the Meat Is Brined. After waiting the appropriate amount of time, remove the meat from the brine and pat it dry with a paper towel. You won't need to rinse it with fresh water unless you accidentally brined it for too long. From here, cook the meat according to your favorite recipe.
Do you have to rinse dry brine off turkey before cooking? ›
For the crispiest skin, though, you'll want to make sure you uncover it for at least the last 6 hours before cooking. 4. Don't rinse it. After a few days, the salt will have done its job.