Brined Roasted Turkey

A golden-brown, slow-roasted turkey graces a white platter, garnished with fresh herbs. In the background, a bowl of Brussels sprouts and a dish of mashed potatoes can be seen. The turkey's skin is crispy and shiny, embodying the essence of an overnight roasted masterpiece.

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This Brined Roasted Turkey is flavored with a savory herb brine and rubbed with butter before roasting. It’s perfect for holiday gatherings, with golden skin and tender, flavorful meat.

Course Main Course

Keyword brined roasted turkey, Roasted Turkey

Prep Time 30

Cook Time 3 45

Brining Time 1

Total Time 1 4 15

Servings

Calories 491

Author Erren Hart

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

US Customary - Metric

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.

Notes

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.

Nutrition