• 12 Ratings

Culinary chef Justin Wangler welcomes us into his kitchen with a delicious brined turkey recipe.

Source: Better Homes and Gardens
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Justin Wangler's Roasted Brined Turkey

Ingredients

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Directions

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  • Rinse turkey and pat dry; discard neck and gizzards. Prepare brine. Submerge turkey in cold brine (increase amount of brine to cover turkey, if necessary). Press and weight down turkey with a clean plate or two. Refrigerate 8 to 12 hours.

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  • Heat oven to 325 degrees F. Remove turkey from brine, discard brine and drain turkey well. Pat turkey dry with paper towels.

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  • Place turkey, bone side down, on rack in shallow roasting pan. Tuck drumsticks under band of skin across the tail, or tie drumsticks to tail. Twist wing tips under back. Push meat thermometer into center of inside thigh muscle.

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  • Roast turkey, uncovered, for 2-3/4 to 3 hours, or until a meat thermometer registers 180 degrees F, cutting the band of skin or string holding drumsticks halfway through roasting. If necessary, tent turkey breast with foil during last 30 minutes to prevent overbrowning (covering whole turkey will slow down cooking).

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  • Remove turkey from oven. Let stand, covered, for 20 minutes. Makes 10 to 16 servings.

Turkey Breast Option:

Use a 2-1/2-pound natural turkey breast portion with bone and 1/2 recipe of brine. Refrigerate 8 to 12 hours. Remove turkey breast from brine; discard brine and drain turkey well. Pat turkey dry with paper towels. Place turkey, bone side down, on a rack in a shallow roasting pan. Roast, uncovered, in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until juices run clear and turkey is no longer pink (170 degrees F). Let stand 15 minutes before carving. Makes 6 servings.

Nutrition Facts (Justin Wangler's Roasted Brined Turkey)

184 calories; 5 g total fat; 2 g saturated fat; 109 mg cholesterol; 651 mg sodium. 1 g carbohydrates; 0 g fiber; 30 g protein; 0 IU vitamin a; 0 mg vitamin c; 20 mg calcium; 2 mg iron;

Brine

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In 10-quart pot combine 1 bunch fresh thyme, 5 bay leaves, 45 black peppercorns (about 1 teaspoon), 1-1/2 cups kosher salt*, 1-1/2 cups sugar, and 3 quarts hot water; stir to combine. Add 3 quarts ice; let stand until ice melts.

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Tips

*Kosher salt has larger crystals than table salt. If you use table salt, reduce to 3/4 cup.

Reviews

12 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0