Ingredients Jump to Instructions ↓

  1. 1 15 pound to 18 pound whole turkey, (use a non self-basting or non-kosher) thawed, giblets and neck removed

  2. 2 cups table salt

  3. 2 gallons icy cold

Instructions Jump to Ingredients ↑

  1. Rinse the turkey in cool water.

  2. In a clean container, large enough to hold the turkey, mix the salt and water together until the salt dissolves. If desired, add herbs, brown sugar or chili peppers to the soaking solution. Submerge the turkey in the solution. If the turkey is not completely covered, prepare additional brine. Cover and set the turkey in the refrigerator for 6 to 8 hours.

  3. Remove the turkey from brine. Thoroughly rinse under a slow stream of cool water, rubbing gently to release sugar, herbs and salt from both the inside and outside of the turkey. Pat the skin and both cavities dry.

  4. In the cavity of the turkey, place any combination of the following:

  5. onion, peeled and quartered 1 carrot, peeled and cut into 1 inch chunks 1 small celery stalk, cut into 1 inch chunks 2 teaspoons dried thyme Brush the turkey with 4 to 6 tablespoons melted unsalted butter. Place the turkey in a V-rack or sturdy wire rack and arrange the turkey with breast side DOWN on the rack.

  6. Roast the turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste the legs and back twice with 2 tablespoons melted unsalted butter. Remove turkey from the oven and, protecting your hands, grasp turkey with several layers of clean paper towels at both ends. Turn the turkey breast side up.

  7. Return the turkey to the oven and continue to roast, basting twice with pan drippings. Continue to roast until the internal temperature reaches 170 degrees F in the breast and 180 degrees F in the thigh. Remove the turkey and allow to stand for 20 minutes before carving.

  8. Source: National Turkey Federation


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