Name: The Best Brined Turkey
Prep time: 24 h
Cook time: 2 min
Total time: 24 h 2 min
Yield: 8 servings
Cuisine: American
Ingredients: water; 1 cup sugar; 1 cup kosher salt; 10 pounds Turkey; 4 clove; 4 bay leaves; 1 tbsp vegetable or canola oil

From the Cook

1/8

The Best Brined Turkey

Weelicious Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Weelicious. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Place the sugar and salt in 4 cups of hot water. Stir until the sugar and salt dissolve.

Place the brine in a large stock pot with a gallon of cold water, the cloves, bay leaves and a handful of ice to make sure the water is cold. Stir to combine.

Place the turkey breast side down in the stockpot with brine. You want the water to just cover the turkey.

Refrigerate 18-48 hours (or set it in a cool safe place outside as long as it’s below 55 degrees outside).

When ready to roast, preheat the oven to 450°F.

Take the turkey out of the brine, discarding the brining liquid.

Place the turkey on a roasting rack inside a wide low pan and blot the turkey dry with a paper towel.

Tuck back the wings and rub the skin of the turkey with the oil.

Roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover. The breast cooks faster then the legs and wings so this process helps it to cook more evenly.

Pour 1 cup of water in the pan, reduce temperature to 350°F and continue to roast 1 hour.

Remove the foil from the breast and cook another 15-30 minutes. Insert a meat thermometer into the deepest part of the thigh (avoiding the bone) to reach a temperature of 160-165 degrees. The turkey will continue to cook a little even after you take it out of the oven (the total cooking time in the oven will be 1 hour 45 minutes-2 hours total).

Let the turkey rest for 20-30 minutes (this is an essential step to allow the juices to redistribute and settle).

Slice and serve.

Video Tutorial

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brine Balance for Perfect Seasoning 🧂
Use a ratio of 1 cup kosher salt per gallon of water as your base, then adjust by taste—this prevents over-salting while ensuring deep flavor penetration throughout the entire bird.
Cold Brine Prevents Bacterial Growth 🧊
Keep your brine and turkey at 40°F or below during the entire brining process (12-24 hours); use an ice bath or refrigerator to maintain food safety while maximizing moisture retention.
Dry the Skin for Superior Crispness 🥖
After brining, pat the turkey completely dry with paper towels and let it air-dry uncovered in the refrigerator for 8-12 hours before roasting to achieve golden, crackling skin.
Infuse Aromatics Strategically 🌿
Place bay leaves and cloves directly inside the cavity during brining to infuse flavor from within, creating a more complex and cohesive taste throughout the meat.
Reserve Brine for Basting Liquid 💧
Save 2 cups of your prepared (but strained) brine before adding the turkey, then use it mixed with melted butter for basting during roasting to enhance juiciness and maintain seasoning balance.