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Brined Roasted Turkey

The classic whole turkey, brined, roasted, and looks great on a platter.
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Prep Time 2 days
Cook Time 3 hours
Servings: 12
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For Brining the Turkey
  • 1 12-14 lb fresh turkey (buy it a day or two before you will cook it)
  • 1 bottle apple juice
  • 1 cup sea salt
  • 1/2 cup brown or white sugar
  • 1 gallon + water
  • 2 turkey baking bags Follow the directions with the bag when roasting
For Roasting the Turkey
  • 1/2 cup butter. softened
  • 3 T dried sage
  • 2-3 cloves garlic OR 2 tsp garlic powder
  • 1 whole apple, chopped in half
  • 2 small onions, chopped in half
  • 4 stalks celery, cut into thirds

Equipment

  • Roasting pan
  • Meat thermometer

Method
 

Brining the Turkey
  1. Take the 2 turkey baking bags and double them to guard against leakage.
  2. Heat the water in a large pan to boiling. Add the sugar and salt and stir to dissolve.
  3. Let the water cool or add some ice cubes.
  4. Remove the giblets from the turkey and set aside.
  5. Place the turkey in the doubled bags. Hold upright and pour in the cooled sugar/salt water and the apple juice. Add a little more water if necessary to cover the turkey. Close tightly and refrigerate overnight.
Roasting the Turkey
  1. Take the turkey out of the bag. Rinse it in cold water. Pat it dry with paper towels.
  2. Heat the oven to 350°.
  3. Pour out the brine from the inner bag and discard. Save the outer bag.
  4. Mix the sage and garlic with the softened butter. Rub the herb butter over the turkey, including under the skin over the breast.
  5. Place the apple, onions, and celery in the cavity of the turkey.
  6. Place the turkey into the outer bag you saved from brining and place the whole thing in a roasting pan.
  7. Roast until a thermometer registers 165° F in the meatiest part of the thigh. Start checking the temperature after 1.5 hours.
  8. Remove the turkey from the oven, cut open and remove the baking bag, cover loosely with foil, and allow it to sit for 20 minutes. Slice and serve.