Name: Brined and Roasted Whole Turkey
Prep time: 45 min
Cook time: 125 min
Total time: 670 min
Yield: 10
Ingredients: 2 gallons cool water; 1 cup Morton® Coarse Kosher Salt; 1 cup sugar; 1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry; 5 tablespoons unsalted butter, softened; 0.5 teaspoon ground black pepper; 3 tablespoons unsalted butter, melted; 1 cup dry white wine

Cook Time: 125 minutes

Brined and Roasted Turkey

This tender and flavorful turkey is brined to perfection and roasted until golden brown. Follow these steps to create a juicy, mouthwatering turkey for your next gathering.

Ingredients

2 gallons cool water
1 cup Morton Coarse Kosher Salt
1 cup sugar
1 (12-pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
5 tablespoons unsalted butter, softened
teaspoon ground black pepper
3 tablespoons unsalted butter, melted
1 cup dry white wine

Directions

Step 1: In a large, clean stockpot, stir together the cool water, salt, and sugar until both salt and sugar are fully dissolved.

Step 2: Submerge the turkey in the brine. Cover and refrigerate for 8 to 14 hours.

Step 3: After the brining period, remove the turkey from the brine. Rinse the turkey thoroughly, inside and out, under cool running water for several minutes to remove any excess salt. Pat dry with paper towels. Discard the brine.

Step 4: Preheat the oven to 450F (230C). Place the turkey on a rack in a roasting pan.

Step 5: In a small bowl, mix the softened butter and pepper together. Rub this mixture underneath the turkey skin.

Step 6: Brush the melted butter onto the skin of the turkey and pour the white wine into the bottom of the pan.

Step 7: Roast the turkey in the preheated oven for 25 minutes. After 25 minutes, baste the turkey and rotate the pan for even cooking.

Step 8: Continue roasting until the skin turns golden brown, about another 25 minutes. Baste and rotate the pan again.

Step 9: Reduce the oven temperature to 325F (165C) and continue roasting, basting, and rotating the pan about halfway through. Roast for an additional 1 hour 45 minutes to 2 hours 15 minutes, or until the turkey reaches an internal temperature of 165F (74C) in the thickest part of the thigh. The juices should run clear when pierced with a knife.

Step 10: Remove the turkey from the oven and let it rest for 20 minutes before carving. This helps the juices redistribute and results in a moist turkey.

Recipe Tips

If you prefer, you can substitute chicken broth for the water and white wine in the brine.
If your turkey comes with a pop-up timer, you can leave it in place but ignore it during cooking. Removing it will leave a hole in the turkey for juices to escape.
For a quicker brining method, use 2 cups kosher salt and 2 cups sugar. Cover and refrigerate the turkey for 4 to 5 hours.

Editors Notes

Always brine your turkey in a food-grade, non-reactive such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.

Note that the nutritional data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary depending on how much is discarded.

Nutrition Facts (per serving)

Calories	47g Fat	21g Carbs	109g Protein
985	60%	8%	218%
17g Saturated Fat	342mg Cholesterol	9504mg Sodium	129mg Calcium
84%	114%	413%	10%
7mg Iron	1113mg Potassium	39%	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Jacob Smith

07/02/2024 01:16:21 PM

Absolutely stunning! Ideal for the holiday season, the only change I made was including a few bay leaves, a sprig of rosemary, thyme, and 8 whole cloves after letting it brine. I added all the herbs to the traditional stuffing, along with a whole garlic head sliced.

Susan Miller

01/27/2024 02:07:33 PM

I was almost ready to give this a 5-star rating, but it didn't fully meet my expectations. Although I followed the recipe precisely, I found the meat to be too salty. The tenderness and juiciness of the meat were spot on, but the salt content was overwhelming. I didn't add any extra salt to the stuffing and gravy, and they turned out perfectly flavorful. Next time, I may consider brining it for a shorter period or reducing the salt in the brine. Just a few adjustments could make a big difference.

William Hernandez

04/23/2024 04:53:50 PM

This was my first time brining a turkey, and it turned out absolutely fantastic!

Ruth Baker

11/01/2022 04:33:58 AM

When I first moved into my house 5 years ago, I began hosting Thanksgiving dinner for around 23 people. I always opt for a 23lb turkey, double the recipe, and it consistently turns out juicy and delicious! This photo was taken in 2014 during my first attempt, and I haven't felt the need to make any changes since then. It's a very simple recipe that never fails to impress.

Thomas Baker

06/22/2024 09:06:51 AM

I usually follow the "Out of this world turkey brine" or the plain "Turkey brine" recipe from this website, but this time I decided to try something different. And oh boy, am I glad I did! I prepared a 22 lb turkey and tripled the recipe (which may have been a bit too much). I was skeptical about using sugar in the brine, but with all the positive reviews, I decided to give it a shot. The gravy turned out amazing (and I'm not even a big gravy fan). Towards the end of the meal, I confessed to my husband about tweaking the brine recipe, and his response was, "Looks like you've discovered a winner." This recipe is easy to follow and definitely worth a try!