Brined Whole Turkey

 

2

gallons cold water

2

cups kosher salt or 1 cup table salt

1

whole turkey, not prebasted (12 to 14 pounds), thawed if frozen

1

medium onion, cut into fourths

1

medium carrot, coarsely chopped

1

medium celery stalk, coarsely chopped

1

teaspoon dried thyme leaves

3

tablespoons unsalted butter, melted

• 1 Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
• 2 Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
• 3 Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
• 4 Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
• 5 Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
• 6 Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.
  
  All About Brining
  For exceptionally moist and tender meat, brining is the way to go! Immersing your turkey in a saltwater bath (the brine) overnight draws water into the cells of the turkey so it stays juicy and moist when cooked. For this method, you'll need a large clean plastic bucket or noncorrosive stockpot (not aluminum), enough refrigerator space and time, but it's a great do-ahead.
  
  
• Use a large clean plastic bucket or a stainless steel stockpot or other noncorrosive container that can fit the turkey and enough brine to keep turkey submerged.
  
• Keep turkey refrigerated while it is brining. You may have to clear a space in your refrigerator to accommodate the bucket or stockpot.
  
• Check the temperature frequently as the turkey is roasting since a brined turkey may cook slightly faster than an unbrined one.
  
• Do not soak turkey in brine for more than 12 hours because it will absorb too much salt.
  
• Do not stuff a brined turkey with stuffing.
  
• Some brines create turkey drippings and juices that are too salty to make good gravy while others make delicious gravy, so follow the recipe directions carefully.