The Best Brined Turkey

Name: The Best Brined Turkey
Prep time: 1 d
Cook time: 2 h
Total time: 1 d 2 h
Yield: 8 serving
Ingredients: water; 1 cup sugar; 1 cup kosher salt; 1 10-12 pound turkey, defrosted; 4 cloves; 4 bay leaves; 1 tablespoon vegetable or canola oil

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Prep Time
1 d
Cook Time
2 hrs
Total Time
1 d 2 hrs
Servings
8
Calories
640 kcal
Course
Main Course
Cuisine
American

The Best Brined Turkey

Soren Carlson

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If you’ve never had a brined turkey, trust me, you are missing out. And once you try it, you’ll never go back. This recipe is the piece de la resistance of our Thanksgivings.

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Ingredients

Servings

water
1 cup sugar
1 cup kosher salt
1 10-12 pound turkey, defrosted
4 cloves
4 bay leaves
1 tablespoon vegetable or canola oil

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Instructions

Place the sugar and salt in 4 cups of hot water. Stir until the sugar and salt dissolve.
Place the brine in a large stock pot with a gallon of cold water, the cloves, bay leaves and a handful of ice to make sure the water is cold. Stir to combine.
Place the turkey breast side down in the stockpot with brine. You want the water to just cover the turkey.
Refrigerate 18-48 hours (or set it in a cool safe place outside as long as it’s below 55 degrees outside).
When ready to roast, preheat the oven to 450°F.
Take the turkey out of the brine, discarding the brining liquid.
Place the turkey on a roasting rack inside a wide low pan and blot the turkey dry with a paper towel.
Tuck back the wings and rub the skin of the turkey with the oil.
Roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover. The breast cooks faster then the legs and wings so this process helps it to cook more evenly.
Pour 1 cup of water in the pan, reduce temperature to 350°F and continue to roast 1 hour.
Remove the foil from the breast and cook another 15-30 minutes. Insert a meat thermometer into the deepest part of the thigh (avoiding the bone) to reach a temperature of 160-165 degrees. The turkey will continue to cook a little even after you take it out of the oven (the total cooking time in the oven will be 1 hour 45 minutes-2 hours total).
Let the turkey rest for 20-30 minutes (this is an essential step to allow the juices to redistribute and settle).
Slice and serve.

Notes

Get outside: After making the brine and placing it in a large pot with the turkey, I cover it and leave it outside overnight. It's usually 55 degrees or lower in most of the U.S. this time of year, so it's the perfect temperature to brine.
Always use a thermometer: Dark and white meat like to cook at different rates, so taking the temperature in a few spots ensures your turkey is safely cooked.
Internal Temperature: 165°F is the standard for cooking poultry. However, remove your turkey from the oven once it is at an internal temp of 160°F. The temperature will continue to rise from residual cooking as it rests. Resting is essential as it allows the juices to redistribute in the meat. If you cut into it immediately, the juice will all run out onto your cutting board.