Brining and Roasting a Turkey

Brining is a great way to achieve a moist, flavourful turkey.

Ingredients:

12 cups water, divided

1 cup salt
2 cups sugar
1 cup apple cider vinegar
2 tbsp. sage
2 tbsp. thyme
2 tbsp. rosemary
1 tbsp. pepper
4 cups ice
Turkey brining bag

Preparation:

Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.

Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Place the turkey in a brining bag and tie it.  I suggest using the roasting pan to hold the turkey in the bag as it makes it easier to put and remove from the fridge.

Allow the turkey to marinate for 12 hours for a small turkey and up to a full day for a bigger bird. If using a pre-seasoned turkey, cut brining time in half.  When ready to cook turkey, rinse and pat dry before adding additional seasoning, butter, or oil in preparation for roasting. Roast at 350ºF until internal temperature is 170ºF in the breast.


Roasting Times

Weight            Stuffed                   Unstuffed

6 – 8 lbs          3 – 3 ¼ hours         2 ½ – 2 ¾ hours
8 – 10 lbs        3 ¼ – 3 ½ hours     2 ¾ – 3 hours
10 – 12 lbs      3 ½ – 3 ¾ hours     3 – 3 ¼ hours
12 – 16 lbs      3 ¾ – 4 hours         3 ¼ – 3 ½ hours
16 – 20 lbs      4 ¼ – 4 ¾ hours     3 ¾ – 4 ½ hours
20 – 24 lbs      4 ¾ – 5 ½ hours     4 – 5 hours

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s