Roasted Salt Brined Turkey

Few things are as comforting and inviting as a beautifully roasted turkey, especially when it’s been brined to perfection. This Roasted Salt Brined Turkey recipe is a classic and reliable choice for any special occasion, bringing moist and flavorful meat that will have your guests coming back for seconds. The process may take some time, but the results are well worth the effort. Follow along for a step-by-step guide to create a delicious centerpiece for your next gathering.

Ingredients:
– 1 whole turkey (12-14 pounds)
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1 gallon water
– 2 teaspoons black peppercorns
– 1 tablespoon whole allspice
– 1 tablespoon dried herbs (such as rosemary, thyme, or sage)
– 1 onion, quartered
– 1 lemon, halved
– 4 cloves garlic
– 1/2 cup unsalted butter, melted
– Salt and pepper to taste

Instructions:

1. Prepare the brine: In a large pot, combine water, kosher salt, brown sugar, black peppercorns, allspice, and dried herbs. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Remove from heat and let the brine cool to room temperature.

2. Brine the turkey: Place the turkey in a large brining bag or a clean food-grade bucket. Pour the cooled brine over the turkey, making sure it is fully submerged. Seal the bag or cover the bucket and refrigerate for at least 12 hours or overnight.

3. Preheat the oven: Preheat your oven to 325°F (165°C). Remove the turkey from the brine and pat dry with paper towels. Discard the brine.

4. Season the turkey: Stuff the turkey cavity with onion, lemon, garlic, and any leftover herbs. Tie the legs with kitchen twine and tuck the wing tips under the body. Place the turkey on a rack in a roasting pan.

5. Roast the turkey: Brush the melted butter over the turkey skin and season generously with salt and pepper. Cover the turkey loosely with foil and roast for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

6. Baste and uncover: Every 45 minutes, baste the turkey with pan drippings to keep it moist. Remove the foil during the last hour of cooking to allow the skin to brown and crisp up.

7. Rest and carve: Once cooked, transfer the turkey to a cutting board and tent it with foil. Let it rest for about 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.

8. Serve and enjoy: Carve the turkey into slices and arrange on a platter. Serve with your favorite sides and enjoy the delicious roast salt-brined turkey with your loved ones.

Roasting a turkey is truly a labor of love, and the extra effort of brining pays off in juicy and flavorful meat that will have everyone at your table raving. Whether for Thanksgiving, Christmas, or any special occasion, this Roasted Salt Brined Turkey recipe is sure to become a family favorite. Gather your loved ones, savor the aromas filling your home, and create lasting memories around a delicious meal that brings joy and togetherness.