Recipes Main Courses Poultry and Game Roasted Turkey with Brown Sugar Brine
Roasted Turkey with Brown Sugar Brine

Roasted Turkey with Brown Sugar Brine

Roasted Turkey with Brown Sugar Brine is rated 5.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 185 minutes
Servings: 12 Serves 12 to 14.
This turkey benefits from a technique called brining—soaking the bird in a seasoned saltwater solution, which draws moisture and flavorings into the meat. Brining helps keep the meat juicy without giving it a salty taste.

Ingredients:

  • 2 1/2 cups kosher salt
  • 2/3 cup firmly packed light brown sugar
  • 1 Tbs. peppercorns
  • 1 gallon water
  • 1 1/2 gallons ice water
  • 1 turkey, 16 to 18 lb., rinsed
  • 4 Tbs. (1/2 stick) unsalted butter, melted

Directions:

In a large pot over high heat, combine the salt, brown sugar, peppercorns and the 1 gallon water. Bring to a boil and continue boiling, stirring to dissolve the salt and sugar, about 3 minutes. Remove from the heat and transfer to a large bowl. Let cool to lukewarm, about 1 hour. Stir 1/2 gallon of the ice water into the brine.

Place the turkey in the brining bag. Pour in the brine and the remaining 1 gallon ice water. Using the sealing clip, seal the bag securely and refrigerate for 6 to 24 hours. For added stability, place the bag in a pot or on a baking sheet.

Preheat an oven to 425°F.

Remove the turkey from the brine. Rinse the turkey thoroughly with cold water and pat dry with paper towels. Discard the brining bag.

Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the butter and roast for 30 minutes. Reduce the oven temperature to 350°F and continue roasting, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F, and inserted into the thigh registers 175°F, about 2 1/2 hours more. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be about 3 hours.

Transfer the turkey to a carving board, cover loosely with foil and let rest for about 20 minutes before carving. Reserve the pan drippings for the gravy, if desired. Carve the turkey and arrange on a warmed platter. Serve immediately.
Serves 12 to 14.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Great Thankgiving Turkey I have been making this turkey with the brine mix for the last five or six years and my family will NOT let me make any other kind.... It is so moist and they all love it (there is 12 of us)....
Date published: 2012-11-19
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