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Perfect Roasted Brined Turkey Recipe

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This recipe for Perfect Roasted Brined Turkey, by , is from Linda's Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Clute

Category:
Category:

Ingredients:  
Ingredients:  
BRINE: Use the brining formulas below no matter the size of your turkey. Two gallons of water will be sufficient for most birds; larger birds may require three gallons. (If using kosher salt, substitute 2 cups Diamond Crystal Kosher Salt or 1 1/2 cups of Morton Kosher Salt for 1 cup of table salt.)

QUICK BRINE (4 - 6 hours):1 cup table salt
OVERNIGHT BRINE (12 hours or overnight, not to exceed 14 hours): 1/2 cup table salt

1 turkey (12 - 22 pounds gross weight), rinsed thoroughly, giblets and neck reserved for gravy, if making.
4 T. unsalted butter, melted

Directions:
Directions:
1. Disolve 1 cup salt per gallon cold water for 4- to 6- hour brine or 1/2 cup salt per gallon cold water for 12- to 14-hour brine in large stockpot or clean bucket. Add turkey and refrigerate for predetermined amount of time.

2. Before removing turkey from brine, adjust oven rack to lowest position; heat oven to 400 F for 12- to 18- pound bird or 425 F for 18- to 22- pound bird. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 - 30 holes in foil; set V-rack in large roasting pan.

3. Remove turkey from brine and rinse well under cool running water. pat dry inside and out with paper towels. Tuck tips of drumsticks into skin at tail to secure; tuck wing tips behind back. Brush turkey breast with 2 T. butter. Roast 45 minutes for 12- to 18- pound bird or 1 hour for 12- to 22- pound bird.

4. Remove roasting pan with turkey from oven (close oven door to retain oven heat); reduce oven temperature to 325 if roasting 18- to 22- pound bird. Using clean potholders or kitchen towels, rotate turkey breast-side up; continue to roast until thickest part of breast registers 165 F and thickest part of thigh registers 170 F to 175 F on an instant-read thermometer, 50 to 60 minutes longer for 12- to 15-pound bird, about 1 1/4 hours for 15- to 18-pound bird, or about 2 hours longer for 18- to 22-pound bird.

5. Transfer turkey to carving board; let rest 30 minutes (or up to 40 minutes for 18- to 22-pound bird). Carve and serve.

Number of servings:
12-15 lb. - 10-12
15-18 lb. - 14-16
18-22 lb. - 20 - 22

Roasting time:
12-15 lb.: 1 hr. 35 min. to 1 hour 45 min.; resting time: 30 min.
14-16 lb.: 2 hours; resting time: 30 min.
18-22 lb.: 3 hours; resting time 35-40 min.

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
Varies
Personal Notes:
Personal Notes:
Rotating the bird from a breast-side down position to a breast side up position midway through cooking helps to produce evenly cooked dark and white meat. If you're roasting a large (18- to 22-pound) bird and are reluctant to rotate it, skip the step of lining he V-rack with foil and roast the bird breast-side up for the full time. If making gravy, scatter 1 cup each of coursely chopped onion, celery, and carrot as well as several fresh thyme sprigs in the roasting pan at the outset; add 1 cup water to keep the vegetables from burning.

 

 

 

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