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Best way to grow a 12 lb Brined TurkeyBrined Turkey

This recipe outlines the perfect method for preparing a succulent 12 lb brined turkey, ensuring a moist and flavorful result every time. Ideal for festive gatherings or a special family meal, this dish is sure to be a crowd-pleaser.
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Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings 12 people
Calories 400 kcal

Equipment

  • Large Pot
  • Large Food-Safe Container
  • Paper Towels
  • Roasting Rack
  • Roasting Pan
  • Meat Thermometer
  • Aluminum Foil

Ingredients
  

Main Ingredients

  • 1 whole 12 lb Turkey
  • 1 cup Kosher Salt
  • 1/2 cup Brown Sugar
  • 1 gallon Vegetable Broth
  • 3 Rosemary Sprigs
  • 3 Thyme Sprigs
  • 4 Bay Leaves
  • 6 Garlic Cloves, crushed
  • 1 tablespoon Black Peppercorns
  • 2 Oranges, halved

Instructions
 

Brining the Turkey

  • In a large pot, combine kosher salt, brown sugar, and 2 cups of vegetable broth; bring to a simmer, stirring until salt and sugar dissolve, then remove from heat.
  • Add the remaining vegetable broth, rosemary, thyme, bay leaves, crushed garlic, peppercorns, and halved oranges to the pot, then allow the mixture to cool completely.
  • Once cooled, submerge the 12 lb turkey in the brine in a large food-safe container, ensuring it is fully immersed; refrigerate for 12-24 hours.
  • After brining, remove the turkey from the liquid, discard the brine, and pat the turkey completely dry with paper towels.

Roasting the Turkey

  • Preheat your oven to 425°F (220°C) and place the turkey on a roasting rack in a large roasting pan.
  • Roast the turkey for 30 minutes at 425°F (220°C) to brown the skin, then reduce the oven temperature to 350°F (175°C).
  • Continue roasting for an additional 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  • Once cooked, remove the turkey from the oven, tent it loosely with foil, and let it rest for 20-30 minutes before carving and serving.

Notes

Brining is crucial for a moist and flavorful turkey. Make sure the brine is completely cool before adding the turkey to prevent cooking it prematurely. Resting the turkey after roasting allows the juices to redistribute, resulting in a more tender bird.