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A perfectly cooked whole brined turkey, golden brown and ready to serve.

Best way to grow a 12 lb Brined TurkeyBrined Turkey

This recipe focuses on brining a 12 lb turkey to ensure a juicy and flavorful result. The brining process helps to tenderize the meat and infuse it with aromatic flavors.
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Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings: 12 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 lb Turkey
  • 1 gallon Water
  • 1 cup Kosher Salt
  • 0.5 cup Brown Sugar
  • 1 tbsp Peppercorns
  • 4 Bay Leaves
  • 3 Fresh Rosemary Sprigs
  • 3 Fresh Thyme Sprigs
  • 2 Oranges, halved
  • 1 Onions, quartered
Roasting Ingredients
  • 0.5 cup Butter, melted
  • 2 cups Chicken Broth

Equipment

  • Large Stockpot
  • Large Brining Bag or Container
  • Roasting Pan with Rack
  • Meat Thermometer

Method
 

Brining the Turkey
  1. In a large stockpot, combine water, kosher salt, brown sugar, peppercorns, bay leaves, rosemary, thyme, oranges, and onions; bring to a boil.
  2. Remove from heat and let the brine cool completely before refrigerating until chilled.
  3. Place the turkey in a large brining bag or container, pour the chilled brine over it, ensuring the turkey is fully submerged, and refrigerate for 12-24 hours.
Roasting the Turkey
  1. Preheat your oven to 375°F (190°C) and remove the turkey from the brine, rinsing it thoroughly under cold water and patting it dry with paper towels.
  2. Place the dried turkey on a roasting rack in a pan, brush with melted butter, and pour chicken broth into the bottom of the pan.
  3. Roast for 2.5-3 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), basting every 30 minutes.
  4. Let the turkey rest for 20-30 minutes before carving to allow the juices to redistribute, ensuring a tender and flavorful result.

Notes

For an even crispier skin, consider air-drying the turkey in the refrigerator for a few hours after brining and before roasting.