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Super Juicy, Brined Roasted Turkey
The best turkey I've ever made has been this SUPER JUICY, BRINED ROASTED TURKEY!!! My mother-in-law asked me to make this every Thanksgiving and this recipe couldn't be easier!
Course
Main Dish
Cuisine
American
Prep Time
1
day
day
Total Time
1
day
day
Servings
8
Calories
696
kcal
Author
Aubrey
Ingredients
Brine
1
cup
salt
1
cup
brown sugar
2
oranges
quartered
2
lemons
quartered
6
sprigs thyme
4
sprigs rosemary
2
gallons
of water
Roasted Turkey
defrosted or fresh turkey
stick of melted butter
salt
pepper
poultry seasoning
Instructions
Brine
rinse turkey and remove neck and giblets from the inside of the bird
In a big container mix cold water, salt, brown sugar, oranges, lemons, thyme and rosemary
place turkey in container (if turkey isn't completely submerged make more brine to cover)
Allow to sit in mixture for 12 to 24 hours in either refrigerator or cooler with ice
Roasted Turkey
Preheat oven to 350
remove turkey from brine and rinse off
place in roasting pan and pat dry with paper towels
rub skin with soft butter
sprinkle with just a little salt and pepper
sprinkle with poultry seasoning and rub around, making sure to get the wings and legs
If you are not using an oven bag you will want to baste the bird every hour
Roast until internal temperature reaches at least 165 in the thickest part of your bird.
Time will vary depending on the size of your bird and whether or not you stuff it.
If the breast or legs begin to get too dark loosely cover with foil
Nutrition
Calories:
696
kcal
|
Carbohydrates:
33
g
|
Protein:
87
g
|
Fat:
22
g
|
Saturated Fat:
5
g
|
Cholesterol:
289
mg
|
Sodium:
14605
mg
|
Potassium:
1039
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
335
IU
|
Vitamin C:
32.9
mg
|
Calcium:
99
mg
|
Iron:
4.1
mg