Juicy Roast Turkey with Brine — Moist & Golden
I don't think there is something more festive than having a juicy roast turkey on special occasions. It's a classic special dish that you don't just serve on an ordinary day.
Ingredients
Turkey Ingredients
- 1 whole turkey thawed if frozen, giblets and neck removed
- 4 tbsp unsalted butter softened, for herb butter
- 1 tbsp rosemary finely chopped, for herb butter
- 1 tbsp thyme finely chopped, for herb butter
- 1 tbsp sage finely chopped, for herb butter
- ½ tsp salt for herb butter
- ¼ tsp black pepper for herb butter
Brine Ingredients
- 1 litre water for dissolving salt and sugar
- 1 cup kosher salt or 1/2 cup fine salt
- ½ cup granulated sugar
- 3 cups chicken or turkey stock
- 2 tbsp whole black peppercorns
- 5 pieces bay leaves
- 2 cups mixed fresh herbs rosemary, thyme, sage, oregano on stems
- 3-4 litres cold water
- 1 bag ice cubes approximately medium bag
Turkey Stuffing Ingredients
- 2 whole lemons quartered
- 2 whole apples quartered
- 2 whole red onions quartered
- 2 stalks celery cut into 4-inch pieces
- 1 small bunch mixed fresh herbs rosemary, thyme, sage
Instructions
- In a large soup pot, mix 1 litre of water, salt, sugar, broth and spices and heat over high heat. Continue stirring until the sugar and salt dissolve. Bring it to a boil and set it aside to cool to room temperature.
- Place the turkey gently inside a large cooler or bucket and pour in the remaining 3 to 4 litres of water, along with the sugar-salt solution. Mix well. Add the bag of ice.
- Cover and place in a cool room for at least 2 hours. You can leave the turkey to brine for about 8 hours if you want to make it in the morning and forget about it until you get home from work or even the night before – make sure it’s completely sealed and remains cool.
- Now you are ready to roast.
- Preheat the oven to 425°F / 220°C (200°C fan-forced).
- Remove the turkey from the cooler and discard the brine mix. Next, rinse the bird well under cool, running water. Pat dry with some paper towel, then place on clean cutting board and stuff all stuffing ingredients into the turkey’s cavity.
- Holding the drumstick bones together tightly, breast-side up, tie the 2 drumstick bones together with cooking string. Rub the softened herbed butter under the skin. Do not puncture the skin.
- Put the turkey in a large roasting pan on a rack, so it doesn’t touch the bottom of the pan. If your roasting pan doesn’t have a built-in elevated rack, roll about 3 logs of foil and place the turkey on that, so it’s slightly elevated.
- Insert an instant-read meat thermometer into the thickest part of the thigh, making sure the probe does not touch bone.
- Roast uncovered for 30 minutes at 425°F / 220°C until the skin begins to turn golden. Remove from the oven, tent loosely with aluminium foil, reduce oven temperature to 325°F / 165°C (150°C fan-forced), and return to the oven. Continue roasting for approximately 1 hour 15 minutes to 1 hour 45 minutes (about 13 minutes per pound / 30 minutes per kg), basting every 30–45 minutes, until the thigh registers 165°F / 74°C on an instant-read thermometer.
- With a baster, spread the drippings all over the turkey. Then, return to the oven again, covered, for 30 minutes.
- Remove and re-baste for the last round and uncover for about 20 minutes or until golden brown. Check the internal temperature of the thickest part of the thigh — it should read 165°F / 74°C. If you do not have a thermometer, make a small incision in the thigh to verify juices run clear and the meat is no longer pink.
- Take out the turkey from the oven and rest for at least 30 minutes. Remove the string and transfer to a serving platter. Serve with the sauce or simple gravy on the side.
Nutrition
Serving: 1servingCalories: 152kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 14468mgPotassium: 297mgFiber: 2gSugar: 14gVitamin A: 2189IUVitamin C: 32mgCalcium: 91mgIron: 3mg
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