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This brined roasted turkey is seasoned with herbs, rubbed with butter, and roasted until golden for a beautiful holiday centerpiece.
Know Before You Scroll
Serves: 10
Prep: 30 minutes
Brine: 12–24 hours
Cook: Approximately 3 to 3¾ hours
Rest: 20–30 minutes
What You’ll Need
A whole turkey, kosher salt, brown sugar, bay leaves, garlic, peppercorns, thyme, butter, and water.
Flavor Profile
Savory and buttery, with subtle garlic and herb flavor.
Difficulty Level
Easy to moderate. The steps are straightforward, but you’ll need to plan ahead for thawing and brining.
Equipment Needed
A large food-safe brining container or bag, a roasting pan and rack, and a meat thermometer.
Top Tip
Pat the turkey thoroughly dry after brining, then roast it uncovered to help the skin turn golden.
Time-Saving Tips
Brine the turkey the day before roasting, leaving you free to focus on your sides while it cooks.
Ingredient Swaps
Use a few sprigs of fresh thyme in place of the dried thyme. You can also add fresh herbs to the butter.
A beautiful roast turkey doesn’t have to be complicated. This Brined Roasted Turkey starts with a savory brine made with garlic, thyme, bay leaves, and peppercorns. The next day, it’s rubbed with butter and roasted until golden.
The brine does much of the work ahead of time, leaving you free to focus on your sides while the turkey cooks. Serve it with mashed potatoes, sausage stuffing, and all your Thanksgiving favorites.
In The Test Kitchen
The brine is what gives this turkey its flavor. Salt and brown sugar are combined with garlic, thyme, bay leaves, and peppercorns, then the turkey is refrigerated in the mixture for 12–24 hours.
After brining, the turkey is patted dry, rubbed with butter, and roasted uncovered at 325°F. A thermometer takes the guesswork out of knowing when it’s ready.
Ingredient Notes
Turkey
Best Choice
Choose a fresh or fully thawed 12–14 pound whole turkey. Check the label and avoid self-basting, pre-brined, or salt-solution-treated birds.
Substitutions
Keep the specified whole turkey for this recipe; the roasting guidance is written for a 12–14 pound, unstuffed bird.
Salt and Sugar
Best Choice
Use kosher salt and brown sugar for the brine. Kosher salt brands vary in crystal size and weight by volume; light or dark brown sugar will work.
Substitutions
Keep kosher salt as specified; the brine has not been tested with a different salt. Light and dark brown sugar are both supported.
Herbs and Aromatics
Best Choice
Bay leaves, garlic, black peppercorns, and thyme flavor the brine. Use dried thyme or a few sprigs of fresh thyme.
Substitutions
Use a few sprigs of fresh thyme instead of the dried thyme, as directed in the recipe.
Butter
Best Choice
Use softened unsalted butter so it spreads easily over and under the skin and helps the turkey turn golden.
Substitutions
Keep butter for the roasting method. For the approved herb-butter variation, mix in chopped rosemary, sage, or thyme.
The full, printable recipe card is below the step-by-step instructions. Read on for the brining, roasting, and temperature checks.
Turkey Buying Guide
When choosing a turkey, aim for one that’s free-range or organic, as these typically offer more flavorful and tender meat. A 12-14 pound (5.4-6.3 kg) bird is ideal for overnight roasting and serves 10-12 people. For optimal taste, look for fresh turkey in the poultry section. If you’re using frozen turkey, allow 24 hours of thawing time for every 4-5 pounds (1.8-2.3 kg) of weight.
Perfect Brining
- Brining time: The longer you brine a turkey, the better, but don’t go overboard—too long can make it way too salty and spongy.
- Brining temperature: Keep the turkey covered and in the fridge while it’s brining, and make sure the temperature stays between 32°–40°F.
- Brining position: Flip the turkey every 6–8 hours so it gets brined evenly.
How To Make Brined Roasted Turkey
1
Brine the Turkey
Combine the kosher salt, brown sugar, bay leaves, garlic, peppercorns, and thyme in a large pot. Add 2 cups of the water and bring to a boil, stirring until the salt and sugar dissolve.
Remove from the heat and let cool. Add the remaining cold water, then refrigerate until the brine is completely cold. Place the thawed turkey in a large food-safe container or brining bag. Pour the cold brine over it, making sure it’s submerged, and refrigerate for 12–24 hours.
2
Prepare for Roasting
Preheat the oven to 325°F.
Remove the turkey from the brine. If rinsing to remove excess brine, use a gentle stream of cold water to minimize splashing. Thoroughly clean and sanitize the sink and surrounding surfaces afterward. Pat the turkey dry with paper towels.
Place the turkey breast-side up on a rack in a large roasting pan. Rub the softened butter over the turkey and under the breast skin if possible. Season with pepper and a light sprinkle of salt.
3
Roast Until Golden
Roast the turkey uncovered for approximately 3 to 3¾ hours. Begin checking the temperature before the lower end of the estimated cooking time.
If the skin becomes deeply golden before the turkey is cooked, tent it loosely with foil. The turkey is ready when a food thermometer reads at least 165°F in the thickest part of the breast, the innermost thigh, and the innermost wing. Avoid touching bone with the thermometer.
4
Rest and Serve
Transfer the turkey to a carving board and tent loosely with foil. Let it rest for 20–30 minutes before carving.
Cooking Temperatures For Roasted Turkey
For turkeys weighing 12-20 pounds (5.4-9 kg), aim to cook the breast to 160°F (71°C) and the thigh to 175°F (79°C). After removing from the oven, carry-over cooking will raise the temperatures to 165°F (74°C) for the breast and 180°F (82°C) for the thigh. Start by roasting at 450°F (232°C) for 45 minutes to 1 hour to crisp the skin. Then, lower the oven to 170°F (77°C) and continue roasting based on the turkey’s weight:
- 12-14 pounds: 8-10 hours
- 14-16 pounds: 9-11 hours
- 16-18 pounds: 10-12 hours
- 18-20 pounds: 11-13 hours
After roasting, allow the turkey to rest for 20-30 minutes before carving to let the juices redistribute.
Perfect Pairings
Recipe
Brined Roasted Turkey
Equipment
- Large pot
- Large food-safe brining container or brining bag
- Large roasting pan and rack
- Food thermometer
- Carving board
Ingredients
For the Brine
- 1 cup kosher salt
- ½ cup brown sugar
- 4 bay leaves
- 2 garlic cloves
- 1 tablespoon black peppercorns
- 1 tablespoon dried thyme (or a few sprigs of fresh thyme)
- 1 gallon cold water (divided)
For the Turkey
- 1 whole turkey (12–14 pounds, thawed if frozen)
- ½ cup softened butter (for rubbing)
- Salt and pepper (to season)
Instructions
To Brine
- In a large pot, combine the kosher salt, brown sugar, bay leaves, garlic, peppercorns, and thyme.
- Add 2 cups of the water and bring to a boil over medium heat. Stir until the salt and sugar dissolve completely.
- Remove from the heat and let cool. Add the remaining cold water, then refrigerate until the brine is completely cold.
- Place the thawed turkey in a large food-safe container or brining bag. Pour the cold brine over the turkey, ensuring it’s submerged. If needed, place a plate on top to keep it under the liquid.
- Refrigerate for 12–24 hours.
- Remove the turkey from the brine. If rinsing off excess brine, use a gentle stream of cold water to minimize splashing. Thoroughly clean and sanitize the sink and surrounding surfaces afterward. Pat the turkey dry with paper towels and place it breast-side up on a rack in a large roasting pan.
Roast the Turkey
- Preheat the oven to 325°F.
- Rub the softened butter over the turkey and under the breast skin if possible. Season with black pepper and a light sprinkle of salt; the brine adds most of the salt needed.
- If desired, place aromatics such as thyme, halved onions, garlic, or lemon loosely inside the cavity.
- Roast uncovered for approximately 3 to 3¾ hours, beginning to check the temperature before the lower end of the range. If the skin browns too quickly, tent it loosely with foil.
- The turkey is ready when a food thermometer reads at least 165°F in the thickest part of the breast, the innermost thigh, and the innermost wing. Avoid touching bone with the thermometer.
- Transfer the turkey to a carving board and tent loosely with foil. Rest for 20–30 minutes, then carve and serve.
Tips
Erren’s Top Tips
- Plan for thawing. A frozen 12–14 pound turkey generally needs 3–4 days to thaw in the refrigerator. Place it on a tray to catch any drips.
- Keep the brine cold. Chill it completely before adding the turkey, and keep the turkey refrigerated at 40°F or below throughout brining.
- Check the label. A pre-brined or self-basting turkey may already contain salt.
- Pat the skin dry. Drying the turkey thoroughly after brining helps the skin brown in the oven.
- Roast uncovered. If the skin browns too quickly, loosely tent it with foil while the turkey finishes cooking.
- Use a thermometer. Check the breast, thigh, and wing rather than relying on time or appearance alone.
- Rest before carving. Give the turkey 20–30 minutes to rest before slicing.
- For drier skin, refrigerate the turkey uncovered on a rack after brining, then proceed with the recipe.
- Cook stuffing separately; the roasting guidance is for an unstuffed turkey.
Variations & Add-Ins
Citrus Brine: Add orange or lemon slices to the brine for a subtle citrusy flavor. Herb Butter: Mix chopped rosemary, sage, or thyme into the softened butter before rubbing it over the turkey. Aromatics: Place sprigs of thyme, halved onions, garlic, lemon, or apples loosely inside the cavity. Cook stuffing separately.Storage & Freezing
Refrigerate: Remove the meat from the bones and place it in shallow containers. Refrigerate within 2 hours of cooking and use within 3–4 days. Freeze: Place cooled turkey in freezer-safe containers or bags. Freeze for up to 4 months for best quality. Reheat: Add a little stock or gravy to help keep the turkey moist. Cover and reheat until it reaches 165°F.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I brine the turkey overnight?
Yes. Refrigerate the turkey in the cold brine for 12–24 hours. This lets you do the brining the day before roasting.
How long does it take to roast a 12–14 pound turkey?
At 325°F, an unstuffed 12–14 pound turkey generally takes 3 to 3¾ hours. The exact time varies, so use a thermometer to determine when it’s done.
Do I need to baste the turkey?
No. Basting isn’t necessary for this recipe. The butter helps the skin brown, and the brine helps the meat retain moisture.
Can I cook the turkey the day before and reheat it?
Yes. Carve the cooked turkey, divide the meat into shallow containers, and refrigerate within 2 hours. Reheat with a little broth or gravy until it reaches 165°F.
What is the purpose of brining?
Brining seasons the turkey and helps the meat retain moisture during cooking.
How do I know when the turkey is done?
Use a food thermometer to check the thickest part of the breast, the innermost thigh, and the innermost wing. Each should read at least 165°F.
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