Roasted Brined Turkey Recipe: A Perfect Thanksgiving Delight

Roasted brined turkey is a classic dish in the United States, often enjoyed during festive occasions like Thanksgiving. This recipe involves brining the turkey to enhance its flavour and juiciness. The process requires some preparation time but results in a deliciously moist and flavourful turkey. Below, you'll find a detailed guide on how to prepare this dish, including the ingredients, equipment needed, and step-by-step instructions.

• ½ gallon (8 cups) water
• 2 cups (600 g) salt
• ½ cup (85 g) light brown sugar
• 2 tablespoons peppercorns
• 2 gallons (7.6 L) ice water (50% ice)
• 16-18 lb (7-8 kg) turkey
• 2 tablespoons unsalted butter

• 5-gallon bucket
• Roasting tray with slots or rack with pan
• Aluminium foil
• Instant-read thermometer

Procedure

Brining

1. Combine ½ gallon of water, salt, brown sugar, and peppercorns in a pot. Bring to a boil and cook for about 3 minutes until dissolved.
2. Transfer the brine to a 5-gallon bucket and stir in the ice water.
3. Remove the neck and giblets from the turkey. Place the turkey in the bucket of brine. Add more water if needed to cover the turkey.
4. Chill the turkey in the brine for 6-24 hours.

Roasting

1. Preheat the oven to 500°F (260°C) and move a rack to the lowest level of the oven.
2. Place the turkey drumstick side-down on a roasting tray or rack in a pan.
3. Tuck the wings behind the bird by twisting them back towards its backbone.
4. Coat the turkey skin with butter.
5. Place the turkey in the preheated oven and roast for about 30 minutes.
6. Remove from oven and cover the breast with aluminium foil loosely to prevent overcooking.
7. Reduce oven temperature to 350°F (176.7°C) and return the turkey to roast for 2¾-3 hours.
8. Baste periodically and check internal temperature with a thermometer. The breast should reach at least 161°F (71.67°C), and thighs around 180°F (82.2°C).
9. Remove from oven and let stand for 15-20 minutes before carving.

Nutritional Values