Best Brined Turkey Recipe for Juicy Roasted Holiday Bird
A perfectly seasoned roasted turkey that starts with an 18-24 hour salt and sugar brine to ensure incredibly moist, flavorful meat throughout. The simple brine with aromatic bay leaves and cloves penetrates deep into the turkey, while a two-temperature roasting method creates crispy skin and juicy interior. This foolproof technique delivers restaurant-quality results for Thanksgiving, Christmas, or any special occasion when you want to impress guests with a centerpiece that's anything but dry.
Ingredients
- 20 cups water
- 1 cup sugar
- 1 cup salt, preferably kosher
- 1 turkey, 10-12 lb, defrosted if frozen
- 4 cloves
- 4 bay leaves
- 1 tablespoon vegetable or canola oil
Instructions
- 1
Heat 4 cups water in large stockpot, add sugar and salt, stir until dissolved
- 2
Add 16 cups cold water, cloves and bay leaves, stir to combine
- 3
Unwrap and wash turkey inside and out, place breast side down in brine
- 4
Refrigerate 18-24 hours
- 5
Preheat oven to 450°F, remove turkey from brine and rinse inside and out
- 6
Place on roasting rack in wide low pan, blot dry with paper towel
- 7
Tuck wings back, rub skin with oil, cover breast with foil
- 8
Roast on lowest oven rack for 30 minutes
- 9
Reduce temperature to 350°F, pour 1 cup water into pan
- 10
Continue roasting for 1 hour
- 11
Remove foil from breast, cook 15-30 minutes more
- 12
Insert thermometer in thickest part of thigh without touching bone
- 13
Roast until thermometer reads 165°F and drumsticks move easily
- 14
Rest 20-30 minutes before serving
Tips
Add 2 cups of ice to the brine to ensure water is completely cold before adding turkey.
Use a meat thermometer for accuracy - turkey is done when thickest part of thigh reaches 165°F.
Let turkey rest 20-30 minutes after cooking to allow juices to redistribute for maximum moisture.
Good to Know
Refrigerate leftover turkey up to 4 days wrapped tightly
Turkey can be brined up to 24 hours in advance
Serve immediately after resting, carve at the table for presentation
Common Mistakes
Don't skip the resting period to avoid dry, tough meat
Don't stuff the turkey as it affects cooking time and food safety
Don't overcook past 165°F internal temperature to prevent dryness
Substitutions
FAQ
Can I brine the turkey longer than 24 hours?
No, brining longer than 24 hours can make the meat too salty and affect texture. Stick to the 18-24 hour window for best results.
What if I don't have a roasting rack?
You can create a makeshift rack using celery stalks or carrots placed under the turkey to elevate it from the pan bottom.
How long will leftover turkey keep?
Properly stored leftover turkey will keep in the refrigerator for 3-4 days or can be frozen for up to 6 months.