Brined, roast turkey

Brining in a salty liquid ensures a moist and perfectly cooked turkey. The most important thing to remember is not to overcook the bird!




  • In a medium saucepan, heat one litre of water and dissolve salt and sugar add other aromatics.
  • Add ice to cool.
  • Add to water in large container.
  • Submerge turkey for a minimum of 12 hours and maximum of 24 and store it in the fridge.
  • Drain and roast!


  • Preheat oven to 450 F.
  • Place turkey in large roasting pan and cover with foil‎.
  • Roast for one hour, turn down to 325 F and continue roasting for 1 1/2 hours.
  • Uncover for the last 30 minutes.
  • Turn off oven and let rest in the oven for 30 minutes covered.
  • Remove and carve.

Note: This cook time is for a 12-14 pound stuffed bird. If not stuffed, roast for 30 minutes less. If bird is larger — up to 18 pounds — add one hour at 325 F, and 15 minutes to resting time.

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