Brined and Roasted Turkey

Follow these simple steps to prepare a brined and roasted turkey to grace your holiday table, serve to dinner guests, or enjoy for a weeknight meal.

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How to thaw a frozen turkey

Preparing a brined and roasted turkey may seem like an intimidating task, but the process is really quite simple. The most difficult part of the procedure is starting far enough in advance to allow time for proper thawing and brining prior to the actual roasting.

It takes about 24 hours of thaw time for every 4-5 pounds of turkey when thawing in a refrigerator.  For example, a 15-pound turkey takes about three days to thaw in the fridge.

I probably shouldn’t admit to this publicly, but we typically thaw our homegrown turkeys in the garage, where the temperature is lower than in our kitchen but higher than in a refrigerator.  We’ve never had an issue with this method and it obviously works much faster than waiting for a frozen turkey to thaw in the fridge.

However, I do want to point out that food safety recommendations warn against thawing poultry at room temperature and our birds are homegrown.  I cannot vouch for commercially raised turkeys.

Bottom line: Whatever the method you choose for thawing your frozen turkey, be sure to allow ample time.  

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Supplies for brining and roasting a turkey

In addition to basic kitchen tools, you’ll also need a few special supplies for preparing a brined and roasted turkey.

• Clean 5-gallon bucket or large pot to accommodate the entire turkey
• Roasting pan with a rack (or this more affordable option, also stainless steel)
• Basting brush
• Meat thermometer

Brined and roasted turkey ingredients

For the turkey, you’ll need the following ingredients:

• 1 turkey, 12-20 pounds, thawed
• 1 package brine mix (or make your own; see below)
• 1 onion, quartered
• 1 apple, quartered
• 1 lemon, quartered
• 2-3 ribs celery
• 2-3 sprigs fresh rosemary
• 1 handful fresh thyme sprigs
• 1 handful fresh sage sprigs

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Use these ingredients to make a delicious herb butter:

• 1 cup unsalted butter, softened or melted (use coconut oil to make it paleo)
• 1 teaspoon unrefined sea salt
• 1/2 teaspoon ground black pepper
• 6 garlic cloves, minced
• 3 tablespoons fresh herbs, chopped (rosemary, parsley, sage, thyme, etc.)

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How to make a turkey brine

When it comes to preparing a brined and roasted turkey, you have two options:

1. Make the brine yourself.
2. Use a premade brining kit.

We have done it both ways, and the premade kit is a huge time saver!  

Save 15% on my favorite brining kit with code KEEPITREAL.

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To make your own brine, simply combine the following ingredients:

• 3-4 cups salt
• 1-2 cups sugar
• 2 oranges, sliced
• any seasonings you prefer, such as peppercorns and herbs

How to brine a turkey 

After thawing the turkey and assembling a brine mixture, the next step in preparing a brined and roasted turkey is to dissolve the brine ingredients in water and submerge the turkey in this brine concoction.

1. Bring 3 quarts of water to a boil, then stir in the salt and sugar to dissolve.  If using a brine kit, stir the entire mixture into the hot water.
2. Allow the mixture to cool a bit, then pour into a clean 5-gallon bucket or a large pot that will accommodate your entire turkey.
   

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3. Add ice, cold water, or a combination of both.  If using a homemade brine mix, add the sliced oranges and herbs or seasonings.
4. Remove any giblets, etc. from the cavity and place the thawed turkey in the brine, adding more water if needed to fully submerge the bird.
5. Brine for 12-48 hours in a refrigerator.  You can also brine in a cool location, adding ice as necessary to keep the bird cool.

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How to roast a turkey

After the turkey has rested in the brine for 12-48 hours, it’s time to roast.

Roasting a turkey is similar to roasting a chicken.  Simply dry the bird, season and stuff, then roast at 325 degrees F for approximately 13-15 minutes per pound.

1. About an hour before roasting, remove the turkey from the brine and allow to air dry and come to room temperature.
2. Preheat oven to 325 degrees F, adjusting the rack so the turkey will rest in the center of the oven.
3. Prepare the herb butter: combine softened or melted butter with minced garlic, salt, pepper, and fresh chopped herbs.
4. Place the turkey on the rack in the roasting pan, breast side up. Season the cavity of the turkey with salt and pepper.
   

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5. Stuff the turkey with onion, apple, and lemon quarters, plus celery ribs and fresh herb sprigs.
   

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6. With your fingers, loosen and lift the skin above the breast and spread a few tablespoons of herb butter between the skin and the breast.
   

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7. Tuck the wings of the turkey under the bird.
   

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8. Use a basting brush to spread the remaining herb butter all over the outside of the turkey, including the legs and wings.
   

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9. Roast at 325 degrees F until internal temperature reaches about 165 degrees, with the thermometer inserted in the middle of the thigh and breast. Allow 13-15 minutes per pound.*
   

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10. Allow the turkey to rest for 20-30 minutes before carving and serving.

*You may wish to check the turkey about halfway through the roasting process. If the skin is brown, you can cover the top of the turkey with aluminum foil to prevent the breast meat from overcooking. *I find that brining helps to keep the meat tender and have not needed to protect the turkey with foil.

What to serve with your brined and roasted turkey

Here are a few real-food, paleo-friendly ideas for side dishes to serve with your brined and roasted turkey.

• Maple Cranberry Sauce
• Garlicky Green Beans
• Parmesan Herb Crusted Acorn Squash
• Mashed Cauliflower Faux-tatoes
• Maple Glazed Kale or Chard
• Crispy Balsamic Brussels Sprouts
• Savory Oven Roasted Potato Wedges

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Brined and Roasted Turkey

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• Author: Kathleen | Roots & Boots

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Ingredients

Scale 1x2x3x

Supplies needed

• Clean 5-gallon bucket or large pot to submerge entire turkey
• Roasting pan with rack
• Basting brush
• Meat thermometer

Turkey ingredients

• 1 turkey, 12-20 pounds
• 1 package brine mix (or make your own; see below)
• 1 onion, quartered
• 1 apple, quartered
• 1 lemon, quartered
• 2–3 ribs celery
• 2–3 sprigs fresh rosemary
• 1 handful fresh thyme sprigs
• 1 handful fresh sage sprigs

Herb butter

• 1 cup unsalted butter, softened or melted (use coconut oil to make it paleo)
• 1 teaspoon unrefined sea salt
• 1/2 teaspoon ground black pepper
• 6 garlic cloves, minced
• 3 tablespoons fresh herbs, chopped (rosemary, parsley, sage, thyme, etc.)

Cook Mode Prevent your screen from going dark

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Instructions

1. Start with a completely thawed turkey.  Remember to allow several days for thawing a frozen turkey!
2. Brine the turkey for 12-48 hours: bring 3 quarts of water to a boil, then add brine mix and stir to dissolve salt and coconut sugar. Allow to cool a bit, then add to a clean 5-gallon bucket.  Add ice or cold water to the bucket.  Remove giblets, etc. from the turkey cavity and place the thawed turkey in the bucket and add more ice or cold water to cover bird.  Place the bucket in a refrigerator for 12-48 hours.
3. About one hour before roasting, remove the turkey from the brine and allow to air dry while reaching room temperature.
4. Preheat oven to 325 degrees F, adjusting the rack so the turkey will rest in the center of the oven.
5. Prepare the herb butter: combine softened or melted butter with minced garlic, salt, pepper, and fresh chopped herbs.
6. Place the turkey on the rack in the roasting pan, breast side up. Season the cavity of the turkey with salt and pepper.
7. Stuff the turkey with onion, apple, and lemon quarters, plus celery ribs and fresh herb sprigs.
8. With your fingers, loosen and lift the skin above the breast and spread a few tablespoons of herb butter between the skin and the breast.
9. Tuck the wings of the turkey under the bird and use a basting brush to spread the remaining herb butter all over the outside of the turkey, including the legs and wings.
10. Roast at 325 degrees F until internal temperature reaches about 165 degrees, with the thermometer inserted in the middle of the thigh and breast.  Allow 13-15 minutes per pound.
11. You may wish to check the turkey about halfway through the roasting process. If the skin is brown, you can cover the top of the turkey with aluminum foil to prevent the breast meat from overcooking.  *I find that brining helps to keep the meat tender and have not needed to protect the turkey with foil.
12. Allow the turkey to rest for 20-30 minutes before carving and serving.

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Notes

To make your own brine mix, combine 3-4 cups salt; 1-2 cups sugar; 2 oranges, sliced; and any seasonings you prefer, such as peppercorns and herbs.

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