2246 minutes
A guide to brining and roasting a turkey to achieve a moist, flavorful, and crisp-skinned holiday centerpiece.
Kosher Salt, dissolved
cups
Water, hot and cold
gallons
Turkey, whole
0 lb
Canola Oil, rubbed
tablespoons
Butcher's Twine, used for securing
0 length
1. Brine the Turkey
Dissolve one cup of kosher salt in two liters of hot water in a cooler. Once dissolved, add four liters of cold water. Submerge a 12- to 14-pound turkey in the brine and let it brine for 36 hours, keeping the temperature below 40°F.
2. Remove Neck and Giblets
After eight hours of brining, remove the neck and giblets from the turkey. Continue brining for the remaining time.
3. Preheat Oven and Dutch Oven
Preheat your oven to 500°F with a Dutch oven inside to heat up as well.
4. Prepare the Turkey
Drain the turkey after brining and let it rest for an hour. Secure the turkey’s legs with butcher's twine, then rub the entire turkey with canola oil and sprinkle with two teaspoons of kosher salt.
5. Roast the Turkey
Place the turkey spine down in the preheated Dutch oven. Cover with the lid and cook for 20 minutes. Then remove the lid and cook for an additional 20 minutes for a crisp, golden skin.
6. Rest and Serve
Let the turkey rest in the Dutch oven for 20 minutes, then check that the internal temperature has reached 158°F. Allow it to rest for another five minutes before carving and serving.
Opt for a dry brine to concentrate flavors and guarantee a juicy turkey. Salt the turkey heavily and let it rest uncovered in the refrigerator for at least 24 hours.
Use a reliable digital thermometer to monitor the internal temperature. Aim for 155°F in the breast and 165°F in the thighs before resting.
Let the turkey rest for at least 30 minutes before carving to redistribute the juices for moist and flavorful meat.
Creating an herb-infused butter to rub under and over the skin imparts incredible flavor. Use fresh herbs like thyme, rosemary, and sage, with lemon zest and garlic.
Deglaze with stock or wine and thicken with a roux. Adjust seasoning and incorporate reserved herb butter for depth of flavor.
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