Photo: Roasted Thanksgiving Turkey Recipe
Ingredients
- 2 gallons water
- 2 cups apple juice
- 1 1/2 cups kosher salt
- 2 cups brown sugar
- 5 cloves garlic, crushed
- 5 bay leaves
- 4 tablespoons black peppercorns
- 2 tablespoons dried rosemary
- 3 oranges, peeled, white pith removed, skin roughly chopped
- 1 (20-pound) fresh turkey
- 1 1/2 sticks softened butter
- 3 tablespoons minced fresh rosemary leaves
- 3 tablespoons chopped orange zest
Directions
Combine the water, apple juice, salt, sugar, garlic, bay leaves, peppercorns, dried rosemary, and orange peel in a large pot and bring to a boil. Turn off the heat immediately, cover, and allow mixture to come to room temperature. Cool mixture in the fridge until you're ready.
To brine the turkey, remove the turkey from wrapper, remove interior bags (set aside; refrigerate), and rinse turkey thoroughly under cool water.
Place the turkey into a plastic brining bag or a very large pot.
Pour the cooled brine mixture over the top, adding extra cold water if you need more to completely cover the turkey. Seal the bag or cover the pot and allow the turkey to brine in the refrigerator for 16 to 24 hours before roasting.
Before roasting, remove the turkey from brine and rinse thoroughly under cold water. Then soak in a sink full of fresh water for 15 to 20 minutes. Pat dry. Discard brine. (This soaking process will decrease the likelihood of too-salty gravy).
Preheat the oven 275 degrees F.
Truss the bird and place it breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil. Make sure it's entirely covered (cover over the bottom edges of the pan). Place in the oven and roast for about 10 minutes per pound (a 20 pound turkey will roast for about 3 1/2 hours).
Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the aluminum foil and set aside. Mix the softened butter with the rosemary and orange peel and rub all over the skin of the turkey, covering every single inch of the skin. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven. Continue roasting the turkey, basting with butter every 30 minutes, until the thermometer registers 170 degrees F and until the juices are no longer pink.
Remove from the oven and cover with foil until you are ready to carve and serve. Reserve pan juices to make gravy.
Cook's Note: This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 20 reviews
By ilovesantacruz
on January 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the best turkey I've ever made. It is so moist and juicy! I've brined before but never to this caliber of a recipe. OMG! Totally worth it!! I cut the recipe in half because I had an 11 lb turkey. It was my $5 turkey from Safeway and this recipe made it rival the most exspensive ones! Thank you Pioneer Woman for this recipe and many more I plan to try! Side note: in the final basting I did not use the orange zest/rosemary I used the butter and Trader Joe's 21 Salute seasoning.
By msbig6fan@aol.com
Boulder City, NV
on January 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I know this is late but this was Amazinglishous lol love love Ree she just rocks the ranch thank God for all of them
By Chef #652479
WEST CHESTER, PA
on December 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Hands down, the BEST brine ever!! I've used Alton Browns brine recipe for years, and it is terrific, but this brine helped me make the most delicious turkey. The skin was a lovely mahogany color and the meat was moist and tender with just a hint of sweetness. The gravy from the drippings was also delicious. Try this and you will not be disappointed!!!
Read all 20 reviews