Recipes

Brined Turkey with Kosher Salt

Brining your bird results in a juicy, flavorful meat on your holiday table. You can use this simple brine recipe, or add in additional seasonings for extra flavor. The ratio of salt to water is calculated for a 15 pound turkey; if using a larger or smaller bird, recalculate accordingly.
Print Recipe
Cuisine Continental
Servings 1 servings
Calories 7746.67 kcal

Ingredients
  

  • 1 (15-lb.) whole turkey (not pre-basted or kosher), fresh
  • 2 cup(s) Diamond Crystal kosher salt
  • 2 gallon(s) cold water
  • 333/1000 cup(s) unsalted butter, melted

Instructions
 

  • Remove neck and giblets from cavity of turkey, but leave ileg locks on.
  • In a very large, clean container (non-corrosive pan or stockpot such as stainless steel, glass or a food-grade plastic container) mix kosher salt and water together with a long-handled spoon until salt dissolves.
  • Totally submerge turkey in solution and store, covered, in refrigerator overnight or for a maximum of 8-10 hours.
  • Since brining does not preserve meat, the turkey must be kept below 40 degrees throughout the entire brining process.
  • Ice packs may also be used to keep the turkey at a safe temperature of below 40 degrees.
  • Remove turkey from brine.
  • Discard brine.
  • Thoroughly rinse the interior and exterior of the turkey by placing it on a wire rack and setting both rack and turkey in a clean, empty sink.
  • Use cool water from the spray hose and rub gently to release the salt from the turkey.
  • Pat skin and both interior cavities dry with clean paper towels.
  • Place turkey on a rack, breast side up, in a shallow roasting pan.
  • Brush turkey with melted butter.
  • Roast turkey, in a preheated 325-degree oven, for about 4 hours.
  • During this time, baste with melted butter.
  • Roast until internal temperature reaches 170 degrees in the breast and 180 degrees in the thigh.
  • Remove turkey from the oven and allow standing for 20 minutes before carving.
  • NOTE: A brined turkey cooks slightly faster than an un-brined turkey, so check the internal temperature frequently after roasting 3-1/2 hours.

Nutrition

Calories: 7746.67kcalCarbohydrates: 2.34gProtein: 1088.97gFat: 343.02gSaturated Fat: 120.98gCholesterol: 4317.6mgSodium: 230759.13mgSugar: 0.05g
Keyword Butter, Kosher
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