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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1187g) Recipe makes 12 servings |
||
| Calories 939 | ||
| Calories from Fat 396 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.1g | 67% | |
| Saturated Fat 15.1g | 75% | |
| Monounsaturated Fat 15.2g | ||
| Polyunsaturated Fat 9.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 329mg | 109% | |
| Sodium 19171mg | 798% | |
| Potassium 1229mg | 35% | |
| Total Carbohydrate 33.9g | 11% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 33.5g | ||
| Protein 92.8g | 185% | |
Brined and Roasted Whole Turkey
SERVES 12 -15
Ingredients
- 2 cups kosher salt
- 2 cups sugar
- 2-3 gallons of cool water
- 12-15 lbs fresh whole bone-in skin-on turkey, rinsed and patted dry
- 8 tablespoons unsalted butter, divided (5 TB softened; 3 TB melted)
- 1/2 teaspoon ground black pepper
- 1 cup white wine or chicken broth or water
Directions
1
To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved.2
Place the whole turkey in the brine until completely submerged.3
Cover and refrigerate for 4 to 5 hours.4
Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.5
To Roast: Mix the softened butter with the pepper.6
Place turkey on rack in roasting pan.7
Rub the seasoned butter under the skin.8
Brush the skin with the melted butter.9
Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.10
Roast turkey at 450° F.11
,for 25 minutes, baste and then rotate the roasting pan.12
Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again.13
Reduce oven temperature to 325° F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170° F.14
,for turkey breast meat and 180° F.15
,for turkey thigh meat.16
Remove the turkey from the oven.17
Let stand 20 minutes before carving.18
Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts.19
Do NOT brine turkey if it includes?20
basting?21
liquids that contain salt.22
If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.23
If you purchase a turkey with a pop-up timer, leave it in place and ignore it.24
If removed, the timer will leave a gaping hole for juices to escape.25
Serves: 10 to 12.26
Preparation Time: 5 hours.27
Recipe by Morton Salt.
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Browse similar recipes by category
- Main Ingredient > Meat > Poultry > Turkey > Whole
- Preparation > Time to Make
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Everyday
- Dietary > Low in... > Low Calorie
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Featured Reviews for This Recipe
From: Big Mtnt Woman
On Nov 28, 2008
I have used this recipe several times, for a whole turkey, a half turkey and a turkey breast. Everyone always raves about how tender the meat is. No need to brine overnight - 4 - 5 hours is plenty and the high temps create a beautiful brown skin. I massage the butter into the bird rather than baste, and stuff very loosely with fresh herbs, an onion and a carrot but the results are the same. GREAT Turkey!
From: acerast
On Nov 28, 2007
This method came out super! The bird was brown, moist and delicious. The flavor of the meat was enhanced by the cooking process - and with just basic seasonings the turkey tasted like turkey. We especially liked the roasted flavor that the pan drippings acquired. Wonderful - we'll use this again. Thanks for sharing Joanie Grow!
From: riffraff
On Mar 14, 2005
This was fabulous. I had a 13 lb turkey and the times and instructions were right on. Roasting it at such a high temperature initially really produceds a crispy brown skin. The breast is juicy and tender. Great recipe. Would work for a whole chicken too with some adjustments to the times involved.
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