PERFECT BRINED AND ROASTED TURKEY: JUICY & FLAVORFUL HOLIDAY CENTERPIECE
Discover a foolproof method to prepare a succulent and aromatic turkey using a flavorful brine. This technique ensures every bite is moist and infused with delicious spices, eliminating dry or bland turkey meat.
π Prep Time: 2 days (including brining)
π³ Cook Time: 2 hours 20 minutes
π½οΈ Servings: 6-8
Ingredients
Turkey & Aromatics:
- 1 whole turkey (approx. 4 kg)
- 1 onion
- 1 lemon
- 5 garlic cloves
- 1 slice smoked bacon (optional)
Brine:
- 15 cups room temperature water
- 6 tbsp salt
- 3 tbsp sugar
- 6 bay leaves
- 10 lightly crushed allspice berries
- 4 dried hot chili peppers
Seasoning Paste:
- 3 tbsp oil
- 2 tsp mustard
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1/4 tsp turmeric
Instructions
1. Prepare the Turkey
If frozen, defrost the turkey in the fridge fully. Rinse inside and out thoroughly.
2. Make the Brine
In a small pot, boil 1 cup of water with bay leaves, crushed chili peppers, and allspice for about 2 minutes. Let it cool slightly.
In a large container, dissolve salt and sugar in the remaining 14 cups of water. Add the aromatic spiced water to this mixture.
3. Brine the Turkey
Submerge the turkey completely in the brine. Refrigerate for 2 days.
*If the turkey is larger, extend brining time accordingly (e.g., 4 days for 7-8 kg turkey).
*If your container is too small, turn the turkey every few hours to ensure even brining. Adjust brine quantities proportionally if needed.*
4. Dry and Rest
Remove the turkey from the brine and rinse well under cold running water. Pat dry thoroughly with kitchen towels.
Cover with plastic wrap and refrigerate for 1 day to allow flavors to distribute evenly.
5. Prepare for Roasting
Take the turkey out of the fridge 2 hours before roasting to reach room temperature.
Mix oil, mustard, pepper, paprika, and turmeric into a smooth paste. Rub this seasoning all over the turkey.
Stuff the cavity with quartered onion, lemon, and whole garlic cloves with skin on.
Tie the wings and legs neatly; secure with skewers if necessary.
6. Roast the Turkey
Preheat the oven to 200Β°C (390Β°F). Place the turkey breast-side down in a roasting pan.
Roast for 20 minutes at 200Β°C.
Flip the turkey breast-side up, reduce heat to 170Β°C (340Β°F), and roast for 1 hour.
Lower heat to 150Β°C (300Β°F) and roast for an additional hour, basting every 20 minutes with pan juices or melted smoked bacon fat for a subtle smoky flavor.
Adjust roasting time based on turkey size. If browning too fast, cover exposed parts with aluminum foil.
7. Finish and Rest
Use a meat thermometer to check the thickest part of the breast; it should reach 70-75Β°C (160-165Β°F).
Remove turkey from oven, tent loosely with foil, and rest for at least 15 minutes to allow juices to redistribute.
π‘ Tips
- Brining infuses flavor deep into the meat and keeps it juicy.
- Using a gas oven with simple controls helps you focus on cooking without distractions.
- Basting with smoked bacon fat adds a subtle smoky aroma to the skin.
- Resting the turkey after roasting ensures tender, juicy slices.
π₯ Perfect For
- Christmas and holiday dinners
- Family gatherings and celebrations
- Special Sunday feasts
π Final Thoughts
This brined and roasted turkey technique guarantees a moist and flavorful centerpiece that will impress your guests. The balance of aromatics and slow roasting makes it a standout holiday dish, especially when paired with your favorite sides.