Brined Turkey with Kosher Salt
The ratio of water to salt is appropriate for a 15-poudn turkey. If a larger or smaller turkey is brined, calculate accordingly.
At a glance
1 (15-lb.) whole turkey (not pre-basted or kosher), fresh
2 cups Diamond Crystal kosher salt
2 gallons cold water
1/3 cup unsalted butter, melted
Remove neck and giblets from cavity of turkey, but leave ìleg locksî on. In a very large, clean container (non-corrosive pan or stockpot such as stainless steel, glass or a food-grade plastic container) mix kosher salt and water together with a long-handled spoon until salt dissolves. Totally submerge turkey in solution and store, covered, in refrigerator overnight or for a maximum of 8-10 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees throughout the entire brining process. Ice packs may also be used to keep the turkey at a safe temperature of below 40 degrees . Remove turkey from brine. Discard brine. Thoroughly rinse the interior and exterior of the turkey by placing it on a wire rack and setting both rack and turkey in a clean, empty sink. Use cool water from the spray hose and rub gently to release the salt from the turkey. Pat skin and both interior cavities dry with clean paper towels. Place turkey on a rack, breast side up, in a shallow roasting pan. Brush turkey with melted butter. Roast turkey, in a preheated 325-degree oven, for about 4 hours. During this time, baste with melted butter. Roast until internal temperature reaches 170 degrees in the breast and 180 degrees in the thigh. Remove turkey from the oven and allow standing for 20 minutes before carving. .
NOTE: A brined turkey cooks slightly faster than an un-brined turkey, so check the internal temperature frequently after roasting 3-1/2 hours
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