Brined Turkey
Is there anything more quintessential to a Thanksgiving dinner than a succulent, well-seasoned turkey? Begin by immersing your turkey in a brine composed of bay leaves, salt, sugar, and water for a period ranging from 12 to 24 hours. After the brining, thoroughly rinse the turkey and coat it with a delectable mixture of rosemary, thyme, and paprika for roasting. This turkey brine recipe pairs wonderfully with classic Thanksgiving sides like candied sweet potato casserole, cranberry sauce, herb-infused stuffing, and creamy garlic mashed potatoes. And for a sweet finale, try our straightforward apple pie and pumpkin pie recipes.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
Combine hot water, salt, sugar, and bay leaves in a large 12-quart container or stockpot. Stir the mixture until the salt and sugar dissolve completely. Add cold water to the mixture. Submerge the turkey in the brine, adding extra cold water as needed to ensure it's fully covered. If the turkey floats, you can use a plate to keep it submerged. Refrigerate the turkey in the brine for 12 to 24 hours.
Heat your oven to 325°F. Take the turkey out of the brine and discard the brine. Rinse the turkey under cool water and pat it dry thoroughly, including the area between the skin and the breast. Place the turkey on a rack in a foil-lined roasting pan.
Lightly brush the turkey with oil. In a small bowl, combine paprika, rosemary, and thyme to make a seasoning mix. Evenly sprinkle this mix over the turkey. Then, loosely cover the turkey with foil.
Roast the turkey for 2 hours, then remove the foil. Continue roasting for an additional 1 to 1½ hours, or until the internal temperature of the turkey reaches 165°F. Once done, remove the turkey from the oven, cover it loosely with foil, and let it rest for 15 minutes before carving.
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