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Best Wet-Brined Turkey
Wet brining ensures a juicy turkey. Put brine and turkey in a large bag, then in an iced cooler if you don't have room in the fridge!
INGREDIENTS
Approx. cooking times for stuffed turkey:
Approx. cooking times for unstuffed turkey:
- salt (1 cup per gallon of water, approx 2 cups salt for 18lb turkey)
- 1 turkey (see notes on cooking time at bottom of recipe)
- 1/2 cup butter
- 4 yellow onions, peeled and chopped (about 2lbs)
- 4 stalks celery, chopped
- 4 carrots, chopped
- 3 apples, peeled and chopped
- 4 sprigs thyme
- 6 leaves sage
- 2 sprigs rosemary
- 1 bay leaf
- 1 cup good dry white wine, such as pinot grigio or sauvignon blanc
- Thoroughly coat the turkey with salt, inside and out.
- Put the turkey in a very large container. A stockpot or a food-safe, thick bag works great. Fill with enough water to fully submerge turkey.
- Transfer container to refrigerator or iced cooler and brine for 12 hours (overnight).
- Preheat oven to 350F. Remove turkey from brine and rinse thoroughly, then pat dry. If you have the space, let the turkey sit in fridge for a few hours to dry the skin.
- Rub melted/softened butter all over the turkey. Put turkey, breast-side down, on a roasting rack. Stuff with half of the vegetables and herbs. Put remaining vegetables and herbs on bottom of pan and pour in wine.
- Roast uncovered for about 15 minutes per pound, until the thigh reaches 180F. Two-thirds of the way through your cooking time, flip the turkey so the breast is up and brush with butter.
- Let the turkey rest for 30 min before carving to allow the juices to return to the meat and flavor to settle.
Approx. cooking times for stuffed turkey:
- 10lb: 3h15
- 12lb: 3h30
- 14lb: 3h40
- 16lb: 4h
- 18lb: 4h15
Approx. cooking times for unstuffed turkey:
- 10lb: 2h55
- 12lb: 3h
- 14lb: 3h45
- 16lb: 4h
- 18lb: 4h15
