
Brining a turkey is a great way to ensure it stays juicy and tender during the roasting process. The brine locks in the turkey's natural juices so it doesn't dry out. There are different ways to brine a turkey, including a wet brine and a dry brine, and the process can take anywhere from a few hours to a few days. After brining, the turkey is then roasted in the oven, which can take a few hours depending on the size of the bird. The roasting time and oven temperature can vary depending on the recipe and desired doneness of the turkey.
Characteristics | Values |
---|---|
Brine preparation | Combine brine ingredients in a large stockpot. Bring to a boil, stirring until solids are dissolved. Remove from heat and let cool to room temperature. |
Brining duration | 8-16 hours, turning the turkey once halfway through. |
Brining position | Breast side down in the brine. |
Oven temperature | Preheat oven to 425-500°F. |
Roasting duration | 2-2.5 hours for a 14-16 pound bird. |
Roasting temperature | Roast turkey at 450°F for the first 30 minutes, then reduce the oven temperature to 325-350°F. |
Internal temperature | Cook until the internal temperature of the thickest part of the breast reaches 161-170°F. |
Resting duration | Let the turkey rest for 15-30 minutes before carving. |
What You'll Learn
Brining time: 24 hours minimum, up to 48 hours
Brining your turkey is an essential step to ensure a juicy, succulent, and tender slice of meat. The salt in the brine breaks down some of the proteins in the turkey, allowing the meat to hold onto more salt and water. The result is a flavourful and moist roast.
The brining time can vary depending on the size of your turkey and the ingredients used in the brine. A good rule of thumb is to brine the turkey for a minimum of 24 hours, but it can be left for up to 48 hours for even more flavour and tenderness. This extended brining time ensures that the brine has enough time to penetrate the meat, infusing it with moisture and flavour.
For a 14-16 pound turkey, a brining time of 8 to 16 hours is recommended. However, if you're using a larger turkey, such as a 16-20 pound bird, you may want to brine it for the full 24 to 48 hours. This longer brining time will ensure that the meat is evenly infused with flavour and moisture.
It's important to note that the brine concentration also plays a role in determining the brining time. A stronger brine will require less time, while a weaker brine may need the full 24 to 48 hours to be effective. Additionally, if you're using a wet brine, where the turkey is fully submerged in the brine, you may need a longer brining time compared to a dry brine or a basted turkey.
After brining, remember to rinse the turkey inside and out with cold water to remove any excess salt. Then, pat the turkey dry with paper towels before proceeding with the roasting process.
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Oven temperature: 325-500°F
The oven temperature you choose for roasting a brined turkey depends on the weight of the bird and the level of doneness you're aiming for. Here are some guidelines for oven temperatures between 325-500°F:
325°F
A lower oven temperature of 325°F is suitable for a more gradual roast. This temperature is often used after an initial blast of high heat to finish cooking the turkey without drying it out. When roasting at 325°F, expect cooking times of around:
- 13 minutes per pound for an unstuffed turkey, according to one source.
- 15-20 minutes per pound for a stuffed turkey, according to another source.
350°F
Roasting a turkey at 350°F falls within the middle range of oven temperatures and is often used after an initial period of high heat. This temperature balances browning the skin and cooking the meat through without drying it out. When roasting at 350°F, expect cooking times of around:
- 15 minutes per pound, according to one source.
- 20 minutes per pound, according to another source.
425°F - 450°F
A higher oven temperature of 425-450°F is suitable for a more intense roast and can help achieve a crispy skin. When roasting at these temperatures, expect cooking times of around:
- 10-13 minutes per pound, according to one source for a 16-20 pound turkey.
- 13-15 minutes per pound, according to another source for a 12-pound turkey.
500°F
Roasting a turkey at 500°F is a high-heat option that can help dry out the skin and give it a golden colour. This temperature is often reduced after an initial blast of heat to finish cooking the turkey more gently. When roasting at 500°F, expect cooking times of around:
- 30-40 minutes for the initial blast of heat, according to one source.
- 1 hour for the initial blast of heat, according to another source.
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Roasting time: 2-2.5 hours
The roasting time for a brined turkey depends on the weight of the bird and the temperature of the oven. A 14-16 pound turkey will require a total roasting time of 2 to 2.5 hours when cooked at 350°F.
For a 16-20 pound turkey, the roasting time is 3 hours at 450°F, including a 1-hour rest in the middle. This is based on a recipe that recommends roasting the turkey for 1 hour at 450°F, dropping the heat to 300°F and roasting for a further 30 minutes, before finishing at 350°F until the meat thermometer reaches 160°F.
Another recipe recommends a similar method for a 14-18-pound turkey, roasting at 500°F for 30-40 minutes, then reducing the heat to 350°F and roasting for a further 2-2.5 hours.
A third recipe recommends roasting a 12-pound turkey at 450°F for 25 minutes, then reducing the heat to 325°F and roasting for a further 1:45-2:15 hours, for a total roasting time of 2-2.5 hours.
It is important to note that the roasting time will vary depending on the weight of the turkey and the temperature of the oven. Always use a meat thermometer to check if your turkey is cooked through. The thickest part of the breast should reach a temperature of at least 165°F.
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Turkey weight: 12-20 pounds
If you're cooking a turkey in this weight range, you'll want to allow plenty of time for brining and roasting. Here's a step-by-step guide to help you plan:
Brining
- The brining process involves soaking your turkey in a solution of salt and water, known as a brine. This technique is key to locking in moisture and flavour, ensuring your turkey is juicy and tender.
- For a turkey weighing 12-20 pounds, you'll need to brine it for at least 6 hours, but no more than 8 hours.
- To make the brine, mix 2 gallons of cold water with 2 cups of kosher salt or 1 cup of table salt. You can also add other ingredients like sugar, herbs and spices to infuse extra flavour.
- Completely submerge the turkey in the brine and store it in the refrigerator. Make sure the turkey remains below 40°F throughout the process.
- After brining, remove the turkey from the brine, discard the brine, and pat the skin and cavities dry.
Roasting
- Preheat your oven to 325°F.
- Place the turkey breast-side down on a rack in a large, shallow roasting pan.
- Brush the turkey with melted butter before placing it in the oven.
- The roasting time will depend on the weight of your turkey. As a rule of thumb, allow 13-15 minutes of roasting time per pound of turkey. For a 12-20 pound turkey, this equates to approximately 3-4 hours.
- During roasting, baste the turkey with pan juices or butter every 45 minutes to keep it moist.
- To check if your turkey is cooked, insert a meat thermometer into the thickest part of the thigh, near the bone. It should read at least 165°F. You can also check if the juices run clear and the meat is no longer pink at the bone.
- When your turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This resting period allows the juices to redistribute, ensuring a juicy and tender final product.
Tips for Success
- Ensure your turkey is thawed before brining and roasting. A frozen turkey will need to be thawed in the refrigerator for approximately 4 days.
- To enhance the flavour and moisture of your turkey, try stuffing the cavity with aromatics like onions, carrots, celery, and fresh herbs.
- For crispy skin, dry the turkey well after brining and start roasting at a high temperature (450°F-500°F) for the first 25-40 minutes, then reduce the temperature to 325°F for the remainder of the cooking time.
- Always use a meat thermometer to check the internal temperature of your turkey to ensure it is safely cooked.
By following these steps and allowing sufficient time for brining and roasting, you'll end up with a delicious, juicy, and tender brined turkey.
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Brine ingredients: salt, sugar, herbs, spices, and water or stock
Brining a turkey is a great way to ensure a juicy, succulent roast. The process involves either a wet brine or a dry brine.
A wet brine is a solution of salt, sugar, herbs, spices, and water or stock. The turkey is submerged in this brine and left for several hours or overnight. The solution can be made with a number of different ingredients, but the key components are salt and water. For a basic brine, you will need:
- Water (2 gallons for a 12- to 15-pound turkey)
- Salt (2 cups for a 12- to 15-pound turkey)
- Sugar (1 cup for a 12- to 15-pound turkey)
For a more complex and flavourful brine, you can add:
- Garlic (3 cloves, crushed)
- Fresh herbs (6-8 sprigs each of thyme, sage, and rosemary)
- Allspice berries (1-1.5 teaspoons, cracked)
- Black pepper (1 teaspoon)
- Peppercorns (1 tablespoon)
- Vegetable stock or broth (4 quarts)
- Ice
Bring the water to a medium heat and add the salt, sugar, and any other ingredients. Simmer until the salt and sugar have dissolved, then remove from the heat and allow to cool completely. Submerge the turkey in the brine and leave it to soak in the refrigerator for 12 to 24 hours.
A dry brine is a simpler method that involves rubbing the turkey with a mixture of salt and herbs and letting it sit in the refrigerator for many hours (usually about one hour per pound). The dry brine process is less messy and more straightforward than wet brining, and it produces a crispier skin. For a dry brine, you will need:
- Kosher salt (2-2.5 teaspoons per pound of turkey)
- White or brown sugar (optional, but use a 1:4 ratio of sugar to salt if including)
- Aromatics, such as finely grated citrus zest, black pepper, crushed fennel, mustard seeds, coriander seeds, sumac, juniper berries, or red pepper flakes
- Fresh herbs, such as finely chopped rosemary or thyme, or dried herbs such as sage
Mix your dry brine ingredients, then sprinkle and rub the mixture all over the turkey, making sure to cover every inch, including inside the cavity. Place the turkey on a rack set on a rimmed baking sheet and leave it in the refrigerator, uncovered, for at least one hour per pound.
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Frequently asked questions
It is recommended to brine a turkey for at least 24 hours, with some recipes suggesting 8 to 14 hours, and others suggesting 48 hours.
It depends on the weight of the turkey and the temperature of the oven. A 14-16 pound turkey should take 2 to 2 1/2 hours to roast at 350°F. A 12-pound turkey will take 1 hour and 45 minutes to 2 hours and 15 minutes at 325°F.
Roast turkey can be stored in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 4 months.
The best way to know if your turkey is done is to use a food thermometer. Insert it into the thickest part of the breast or thigh, and when it reaches 160°F-165°F, it's done.