Summer Brined Turkey
- Total Time
- 3 hours 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 114-pound to 15-pound turkey, giblets discarded, rinsed
- 1cup sea salt
- 1cup light brown sugar
- ½cup honey
- ½cup white wine vinegar
- 4bay leaves
- 2tablespoons Worcestershire sauce
- 2tablespoons yellow mustard seeds
- 1tablespoon allspice berries
- 2tablespoons black peppercorns
- 2onions, peeled and quartered
- 3 to 4stalks of celery
- 2cloves garlic, peeled and lightly smashed
- Oil for roasting pan
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
876 calories; 36 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 10 grams polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 98 grams protein; 1709 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place turkey in a large deep pot that will hold it snugly. In a pitcher of water, combine salt, sugar and honey. Stir until dissolved, and pour over turkey. Add vinegar, bay leaves, Worcestershire sauce, mustard seeds, allspice berries and peppercorns. Add onions, celery, garlic, and enough water to cover turkey. Leave in a cool place overnight.
- Step 2
Heat oven to 400 degrees. Lightly oil bottom of roasting pan. Remove turkey from brine, and place in pan. Roast, uncovered, for 30 minutes, then reduce oven temperature to 350 degrees. Roast for 2½ hours.
- Step 3
Allow turkey to rest out of oven for 15 minutes before carving. If desired, reheat pan juices, and spoon over meat.
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Cooking Notes
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Cal Cook
Question: What does it mean to bribe the turkey “in a cool place”? Should it be in the refrigerator? Or if not, how cool does it need to be to keep the turkey from going bad?
Jan
HOW can a roast turkey, just BRINED in a cup of light brown sugar, not even cooked in it, be over 1000 calories?
All the nutritional info for all roasted chicken and turkey in the NYT seem to be over 1000 calories. Could someone explain?
Cecilia
I love this brine and use it over and over. The turkey is super moist.
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