Brined & Oven Roasted Turkey
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By giving your turkey a long and luxurious soak in a brine, it will add more moisture and flavor to the meat. During brining, the turkey absorbs extra moisture, which in turn helps it stay juicy after cooking.
To Brine your Turkey
- Combine 1 Jar of Sutter Buttes Poultry Brine Seasoning with 1-gallon boiling water. Cool liquid thoroughly then refrigerate until well chilled or add ice for a quick cool.
- Place your thawed and cleaned-out turkey into the large Ziploc Bag brining bag or 5-gallon bucket.
- Pour the brining liquid over the turkey.
- Pour cold water in to cover the turkey completely in liquid this is about 1-gallon of cold water. Add fresh herbs, citrus and a cut onion into the brine. Seal container securely.
- Refrigerate overnight, up to 48 hours.
- The next day, remove the turkey from the brine and rinse, pat dry.
- Place the turkey onto a large roasting pan, season, and roast .
To Roast your Turkey
- Season turkey as desired.
- Preheat your oven to 500° F.
- Roast the turkey on lowest level of the oven at 500° F for 30 minutes.
- Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350° F.
- Set the thermometer alarm (if using) to 161° F. A 14 to 16-pound bird should require a total of 2 to 2 1/2 hours of roasting.
- Let the turkey rest, loosely covered with foil for 15 minutes before carving.