Brined turkey is when you soak a turkey in a water and salt solution. This helps keep your turkey retain moisture and seasonings. Normally brine (soak) your turkey for 4-6 hours. If your schedule permits you can cut the amount of salt in half and soak the turkey for 10-12 hours. Do not use a self-basting turkey or a kosher turkey since they have already been treated with salt. For this example we are suggesting the use of a 15-25 pound turkey. Remove the giblets and neck and rinse. Be sure you have a clean bucket large enough to hold your turkey and solution while the salt dissolves. Use 2 gallons of water with 2 pounds of salt (4 cups of Kosher salt or 2 cups of table salt). Submerge the turkey in the solution. If the turkey is not submerged prepare more solution using a 1 to 1 ratio of water and salt. Allow the turkey to sit in the solution in a very cool spot for 4-6 hours.
Position the rack in your oven on the lowest rack and pre-heat the oven to 325 degrees F. remove the turkey from the brine after the soak time and thoroughly rinse the turkey inside and out. Pat the skin and inside dry using a paper towel. In the large cavity of the turkey place
- 1 onion, pealed and quartered
- 1 carrot, pealed and cut into about one inch pieces
- 1 small celery stalk cut into about one inch pieces
- 1 teaspoon dried thyme, or 8 fresh sprigs (optional)
Truss the turkey closed, but there is no need to have the cavity of the turkey closed. Brush the skin of the turkey all over with a solution of 4-6 tablespoons of butter (melted) depending on the size of the turkey. Place the turkey on a “V” rack or sturdy wire rack in a roasting pan. Arrange the turkey breast side down on the rack. If using a flat bottom rack and the turkey will not stay on the breast use balls of aluminum foil to help steady and hold the turkey in place. Pour about 3/4 cup int other bottom of the roasting pan. If the turkey is up to 18 pounds cook breast side down for 2 hours. If the turkey is 18-25 pounds cook breast side down for 2 1/2 hours. If your turkey is over 25 pounds cook like this for 3 hours. While it’s roasting baste the back and legs several times with 2-3 tablespoons of butter.
Protecting your hands, turn the turkey to breast side up. Return the turkey to the oven and roast basting with the pan drippings. Cook until an instant read thermometer reads 175-180 degree’s F when put into the thick part of the thigh. Cook for another 30-90 minutes to brown the skin on the breast. If the breast is nearing being done before the skin browns increase oven heat to 400 degree’s F. This will depend on the turkeys size. When breast is 165 Degree’s F remove from hte oven and let rest on a platter for 20-40 minutes. Carve and serve.