Brined Roasted Turkey

    (1607)
    12 hours

    A perfectly seasoned and juicy turkey. Allow time for overnight soaking. My friend from France taught me to cook turkey like this but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!


    1424 people made this

    Ingredients
    Serves: 12 

    • 1 whole turkey 8kgs, neck and giblets removed
    • 2 cups salt
    • 130g butter, melted
    • 2 large onion, peeled and chopped
    • 4 carrots, peeled and chopped
    • 4 stalks celery, chopped
    • 2 sprigs fresh thyme
    • 1 bay leaf
    • 235 ml dry white wine

    Directions
    Prep:8hr  ›  Cook:4hr  ›  Ready in:12hr 

    1. Rub the turkey inside and out with the salt. Place the turkey in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
    2. Preheat oven to 180 degrees C. Thoroughly rinse the turkey and discard the brine mixture.
    3. Brush the turkey with 1/2 the melted butter. Place breast side down on a rack in a baking tray. Stuff the turkey cavity with ½ the onion, carrots, celery, thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the baking tray, and cover with the white wine.
    4. Roast uncovered 2½ to 3 hours hours in the preheated oven, until the juices run clear when the thickest part of the thigh is pierced with a skewer. (If you have a thermometer - when the internal temperature of the thigh reaches 85 degrees C.)
    5. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter.
    6. Allow the turkey to stand about 30 minutes before carving.

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    Reviews and ratings
    Global ratings:
    (1607)

    Reviews in English (1214)

    by
    2672

    Just a quick tip on how to brine a turkey, especially when your fridge is full of other holiday goodies! Ive done it this way for a few years now, and it works great. Instead of soaking in the stock pot overnight, I put the turkey & brine mixture in a oven bag, squeeze out the air, and tie it shut. Put the bagged turkey in a cooler with ice overnight.  -  04 Nov 2009  (Review from Allrecipes US | Canada)

    by
    1822

    This really does make the juiciest turkey. Cooks Illustrated magazine recommends letting the turkey sit in the refrigerator for several hours uncovered after rinsing off the brine, so that the skin will brown and crisp up.  -  19 Jan 2004  (Review from Allrecipes US | Canada)

    by
    1084

    I loved this recipe when I made it last year for Christmas, but I have a question...when I turned the bird 2/3 through cooking it fell apart. Does anyone know why? Did I cook it too long?  -  17 Nov 2008  (Review from Allrecipes US | Canada)

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