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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 d
Course Main Course
Servings 12

Equipment

  • Roasting pan
  • Meat thermometer

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

Instructions
 

Brining the Turkey

  • Take the 2 turkey baking bags and double them to guard against leakage.
  • Heat the water in a large pan to boiling. Add the sugar and salt and stir to dissolve.
  • Let the water cool or add some ice cubes.
  • Remove the giblets from the turkey and set aside.
  • 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

  • Take the turkey out of the bag. Rinse it in cold water. Pat it dry with paper towels.
  • Heat the oven to 350°.
  • Pour out the brine from the inner bag and discard. Save the outer bag.
  • Mix the sage and garlic with the softened butter. Rub the herb butter over the turkey, including under the skin over the breast.
  • Place the apple, onions, and celery in the cavity of the turkey.
  • Place the turkey into the outer bag you saved from brining and place the whole thing in a roasting pan.
  • Roast until a thermometer registers 165° F in the meatiest part of the thigh. Start checking the temperature after 1.5 hours.
  • 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.