Turkey became the best part of Thanksgiving for me once I discovered the wet-brine method. Yes, it’s a bit time consuming of a process but it’s a foolproof way to roast turkey with consistently delicious results.
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Roast Turkey (Wet-Brine Method) Cooking Notes
Cooking a whole chicken is easy but the thought of roasting a whole turkey scares me. At least, that’s what I used to think until I actually cooked a turkey by myself. 🙂
When I researched different techniques, I came across Alton Brown’s recipe which included a wet-brine method. I’ve been using this recipe for the past 6 years and it’s a crowd-pleaser.
I recommend planning ahead for this recipe so here are a few tips to keep in mind:
- Make the brine 2 days ahead. The brine needs to completely cool down in the fridge overnight. Don’t try to make the brining liquid the same day you plan to place the turkey in the brine. It won’t be cold enough. If you plan to cook the turkey on Thursday, then make the brine on Tuesday.
- Use a turkey brining bag. It makes it less messy and allows you to be flexible with the container it sits in.
- Find a container large enough for the turkey plus brining bag that will fit in your fridge. To give you some ideas, I’ve used a canning pot, plastic storage container or even the bottom vegetable drawer in the fridge. If the container is slightly larger than the brining bag, you can use towels or empty jars around the bag to fill up the surrounding space in order to keep the bird submerged.
- Clean out your fridge. This is a great time to check for expired food or empty containers to make room for the turkey and other Thanksgiving items.
- Clean your oven. If you have time a few days (or even a week) before you plan to cook the turkey, clean your oven. With the oven at 500° F for the first half hour, your kitchen and very likely your apartment or house will get smokey. The cleaner the over, the less smokey your house will get.
- Don’t forget the probe thermometer! And place it in the bird before you put it in the oven.
If you’re looking for a sure-fire way of roasting your turkey, look no further than a wet-brine method. Say goodbye to dry meat and hello to flavorful juicy turkey. It takes some planning but the results are fantastic. And totally worth it!
For a tasty side dish to complement the roast turkey, try our Sage Stuffing or Herb Salad.
Thanksgiving recipe: Roast turkey (wet-brine method)
Ingredients
- 1, 12-14 lb whole turkey (heritage or organic) ($46.60)
- 1 red apple, small sliced in half ($0.50)
- 1/2 yellow onion, sliced in half ($0.50)
- 1 stick cinnamon, ($0.25)
- 1 cup water ($0.00)
- 4-6 sprigs fresh rosemary, ($0.00) from our garden
- 4 sprigs fresh thyme, ($0.00) from our garden
- 6 leaves fresh sage, ($0.00) from the garden
- 2 dried bay leaves, ($0.40)
- 3 Tbsp canola oil, ($0.17)
- 1 gallon vegetable stock ($9.16)
- 1 gallon heavily iced water, ($0.00)
- 1 cup kosher salt ($0.05)
- 1/2 cup light brown sugar, ($0.05)
- 1 Tbsp whole black peppercorns, ($0.03)
- 1 1/2 tsp whole allspice berries, ($0.75)
- 1 1/2 tsp candied ginger, chopped ($0.20)
Instructions
- Two days before you cook your turkey: Prepare all your ingredients for the brine. In a large stock pot, place the vegetable stock, allspice berries, peppercorns, candied ginger, salt and brown sugar and bring to a boil over a medium-high heat stirring occasionally. Once it boils and salt and sugar are dissolved, remove from heat. Bring to room temperature before placing in the fridge to chill completely overnight.
- The night before you plan to cook the turkey: Place a brine bag into a large stockpot or container large enough for the turkey that'll fit in your fridge. Pour the cold brine and iced water into the bag. Place turkey in brine bag fully submerged with the breast side down. Put the turkey container in the fridge. Halfway through, turn the turkey around on the other side.
- Few hours before you plan to cook the turkey: Remove the turkey from the brine and rinse thoroughly. Discard the brine. Place turkey on roasting pan and pat dry with paper towels. Bring the turkey to room temperature. Cooking the turkey: Prepare your aromatic ingredients. Preheat the oven to 500° F. Make sure the oven rack is set to the lowest level.
- In a small bowl, place water, sliced apple, onion and cinnamon stick and microwave for 5 minutes. With tongs, place ingredients sans liquid into the cavity along with sage, rosemary, thyme and bay leaves. With a paper towel, evenly apply canola oil liberally on turkey. (This is what gives it an amazing color when roasting). Rub oil over a strip of foil large enough to cover the top and with oiled side down, shape foil to cover only the breast area. Set the shaped foil aside but nearby.
- Place probe into the deepest part of turkey breast making sure not to hit the bone.
- Place roasting pan into the oven and cook for 30 minutes.
- After 30 minutes, take the shaped foil "hat" and cover the turkey breast area. Lower the oven temperature to 350° F and cook until probe reads 161° F.
- Remove turkey from the oven and carefully transfer to a cutting board. Cover entire bird with foil and let rest 15 minutes before carving. Enjoy!
Recipe Notes
* Note regarding pricing: The herbs used in this recipe are from our garden which is why there is no price listed. The price for the pantry items such as salt and canola oil takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.