Easy Brined Turkey
- Turkey Brine
- 3/4 cup kosher salt
- 1/3 cup brown sugar
- 3 sprigs thyme
- 5-6 parsley stalks
- 10-12 peppercorns
- 4 cloves garlic, smashed
- 3 bay leaves
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 1 onion, diced
Directions
- Combine 8 quarts cold water, with remaining ingredients.
- Immerse the turkey in the brine and refrigerate for 2 to 3 days. If refrigerator space is not available, you can use a large cooler.
- Place the turkey and brine in a JUMBO re-sealable plastic bag.
- Place that bag in a large cooler half filled with ice. Keep the lid closed at all times. The cooler can be placed outside if the weather is cool enough. The temperature inside the cooler should stay at or below 38 degrees.
- One should test the temperature of the cooler every 8-10 hours. You may need to remove the turkey bag and re-ice the cooler. You can brine
multiple turkeys with one cooler.
For the Turkey
- 1 fresh brined turkey (10 to 12 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 Spanish onion, quartered
- 2 Bay Leaves
- 6 Parsley Stems
- 10-12 Peppercorns
- 2 Carrots
- 2 Stalks Celery
- 1 head garlic, halved crosswise
Directions
- Preheat the oven to 350 degrees F.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with stuffing. Spread the inside of the skin with the butter mixture. Place the remaining ingredients in the bottom of the roasting pan to flavor the drippings.
- Tie the legs together with string and tuck the wing tips under the body.
- Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. The best method for testing poultry is a meat thermometer. Pull your turkey out at about 160°. When it rests, the turkey will come up to the proper temperature of 165° due to carryover cooking. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. Slice the turkey and serve.
Prep/Equipment
- Prep Ahead: Brine Turkey 2-3 Days in Advance – Take out of Brine Night Before.
- Mirepoix/Aromatics in Oven Bag. Take Out of Refrigerator 2-3 Hours Before Roasting.
- Stuff/Butter/Truss/Roast
- Roasting Pan
- Butcher’s Twine
- Probe Thermometer
- Oven Bag
- Cutting Board
- Slicing Blade
- Boning Knife
- Platter
- Garnishing Herbs
Recipe courtesy of Chef Mara with The Foodie School.
