For this perfectly roasted, mouth-watering turkey, an overnight soak in a flavorful brine infuses each bite with a rich flavor. Two to three days before roasting, begin thawing your turkey in the refrigerator or in a cooler kept at 38 degrees F.
The Day Before Roasting:
In a stock pot large enough to fit your turkey easily - prepare the brine by boiling 10 cups of water, 3/4 cup of table salt (or 1 cup kosher salt), 1/2 cup of brown sugar, one rough-chopped onion, and 4 peeled and diced large carrots until the vegetables are tender. Turn off the brine and remove it from the heat. Allow the brine to come to room temperature, and then add a generous amount of ice to the salted mixture. Lower your defrosted turkey and fill the pot with enough water to submerge the turkey. Refrigerate overnight or 8 to 24 hours.
The Day of Cooking:
Preheat your oven to 500 degrees. Remove turkey from the brine and rinse inside and out. Dry thoroughly and place turkey, breast side up, in a roaster that has a rack. Rub high-heat oil (such as avocado, peanut, or melted coconut oil) over the entire turkey and then salt inside and out. For extra flavor, add a halved apple, quartered onion, and 2 jalapenos into the inner cavity of the bird. Tuck the wing tips under the bird so that they don't burn.
Roast at 500 degrees for 30 minutes and then reduce temperature to 350 degrees until the internal temperature reaches 161 degrees. A 14-16 pound turkey will need about 2 1/2 hours of roasting, but a thermometer alarm will help you not overcook your turkey. Place the meat thermometer where there’s an even layer of meat above and below the probe (avoid the bone as this will be a different temperature than the meat).
Once the turkey reaches 161 degrees, remove from oven, cover with foil, and allow to rest for 20-30 minutes before carving.
Ingredients:
- 1 turkey (14-16 lbs), thawed
- 10 cups water
- 3/4 cup table salt (or 1 cup kosher salt)
- 1/2 cup brown sugar
- 1 onion, roughly chopped
- 4 large carrots, peeled and diced
- 1 apple, halved
- 1 onion, quartered
- 2 jalapeños (optional)
- High-heat oil (such as avocado, peanut, or melted coconut oil)
- Ice
Instructions:
Prepare the Turkey:
- Thaw your turkey in the refrigerator or a cooler at 38°F for 2-3 days.
Make the Brine:
- In a large stockpot, combine 10 cups of water, salt, brown sugar, chopped onion, and diced carrots. Bring to a boil until vegetables are tender.
- Remove from heat and let cool to room temperature.
- Add a generous amount of ice to cool the brine further. Submerge the defrosted turkey in the brine, add additional water to completely cover, and refrigerate for 8-24 hours.
Roasting Day:
- Preheat the oven to 500°F.
- Remove the turkey from the brine, rinse thoroughly, and pat dry.
- Place the turkey, breast side up, on a rack in a roasting pan. Rub high-heat oil all over the turkey and season with salt inside and out.
- Stuff the cavity with the halved apple, quartered onion, and jalapeños for added flavor.
- Tuck the wing tips under the bird to prevent burning.
Roasting the Turkey:
- Roast at 500°F for 30 minutes, then reduce the temperature to 350°F.
- If the breast is darkening too quickly, tent aluminum foil over the breast and continue cooking.
- Continue roasting until the internal temperature reaches 161°F (about 2 1/2 hours for a 14-16 lb turkey). Use a meat thermometer for accuracy.
Rest and Serve:
- Once done, remove the turkey from the oven, cover with foil, and let rest for 20-30 minutes before carving.