Perfectly Brined and Roasted Whole Turkey
Ingredients Needed
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2 gallons cool water
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1 cup Morton® Coarse Kosher Salt
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1 cup sugar
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1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
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5 tablespoons unsalted butter, softened
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½ teaspoon ground black pepper
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3 tablespoons unsalted butter, melted
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1 cup dry white wine
Instructions
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In a large, clean stockpot, mix cool water, salt, and sugar until fully dissolved. Place the turkey into the brine; cover and refrigerate for 8 to 14 hours.
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After brining, remove the turkey and rinse it thoroughly inside and out under cold water to remove any excess salt. Pat the turkey dry with paper towels and discard the brine.
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Preheat your oven to 450°F (230°C). Place the turkey on a rack inside a roasting pan.
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In a small bowl, combine softened butter and pepper. Rub this mixture under the skin of the turkey. Brush the outside with melted butter and pour wine into the bottom of the roasting pan.
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Roast the turkey in the preheated oven for 25 minutes. Baste the turkey and rotate the pan. Continue roasting until the skin turns golden brown, about 25 minutes; baste again and rotate the pan.
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Lower the oven temperature to 325°F (165°C) and continue roasting, basting and rotating the turkey halfway through. Roast for an additional 1 hour 45 minutes to 2 hours 15 minutes, or until the turkey is fully cooked, juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
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Remove from the oven and let the turkey rest for 20 minutes before carving.
Helpful Tips for the Recipe
You can substitute chicken broth or water in place of white wine for the brine.
If your turkey includes a pre-made basting liquid with salt, do not brine it. Keep the pop-up timer if included, but don’t rely on it for cooking time, as removing it can leave a hole that allows juices to escape.
Quick Brining Option: If you're short on time, brine the turkey with 2 cups kosher salt and 2 cups sugar for 4 to 5 hours instead of the full brining period.
Important Notes from the Editor:
Always use a non-reactive, food-safe container for brining, such as a stainless steel or enamel-coated stockpot, a brining bag, or a food-grade plastic bucket.
The nutrition data provided includes all of the brine ingredients, though the actual amount consumed will vary depending on how much brine is absorbed by the turkey.
Nutritional Information (per serving)
| 985 | Calories |
| 47g | Fat |
| 21g | Carbs |
| 109g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 985 | |
| % Daily Value * | |
| Total Fat 47g | 60% |
| Saturated Fat 17g | 84% |
| Cholesterol 342mg | 114% |
| Sodium 9504mg | 413% |
| Total Carbohydrate 21g | 8% |
| Total Sugars 20g | |
| Protein 109g | 218% |
| Calcium 129mg | 10% |
| Iron 7mg | 39% |
| Potassium 1113mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5