BRINED WHOLE TURKEY
When was the last time you truly enjoyed your holiday turkey? If it's been a while, we suggest you give your regular recipe a rest and try out this whole turkey instead. As you might have noticed (from its 100-plus, five-star ratings), it's been helping home cooks master succulent and tender-to-the-bone turkeys for decades now. And its success is nearly guaranteed-a bold promise, yes, but we'll stand behind it. The reason this recipe turns out time after time is because it uses the brining technique. Brining, in this case, wet brining, involves soaking the bird in a simple solution of salt and water for an extended period of time (8 to 12 hours) prior to roasting. The soak breaks down tough muscle tissue and infuses the meat with flavor. So when we say you don't have to suffer lackluster turkey again, it's not a false promise, all you have to do is make this fan-favorite recipe. Our guess is that you'll never go back to your old standard.
Provided by Betty Crocker Kitchens
Categories Entree
Time 12h30m
Yield 14
Number Of Ingredients 8
Steps:
- Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
- Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
- Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
- Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
- Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
- Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.
Nutrition Facts : Calories 325, Carbohydrate 0 g, Cholesterol 145 mg, Fiber 0 g, Protein 47 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg
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Kaderrius Cooper
[email protected]I highly recommend this recipe!
Arslan Shah Arslan Shah
[email protected]This is the best brined turkey recipe I've ever tried.
Guste Baranauskaite
[email protected]I'll definitely be making this again for Thanksgiving.
Anubhav Kushawaha
[email protected]My family loved this recipe! The turkey was so juicy and flavorful.
Chalan Nawes
[email protected]5 stars!
Tariq Rehman
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and moist brined turkey.
Camiliana Mata
[email protected]Overall, this is a great recipe for brined turkey. The brine is easy to make and the turkey comes out moist and flavorful.
asp sana pabg Khan
[email protected]The turkey was a bit dry. I think I should have brined it for longer.
Bobbe Wetzel
[email protected]This was my first time brining a turkey and it was a success! The turkey was cooked evenly and the meat was very tender.
alexandria marcella
[email protected]I've tried many brined turkey recipes and this one is by far the best. The turkey was so juicy and flavorful.
Dylan Custer
[email protected]Great recipe! Easy to follow and the turkey came out perfect.
pak khaans
[email protected]Absolutely delicious! The brine made the turkey so moist and flavorful. I'll definitely be using this recipe again.