0 (0)


Roast brined turkey

Roast brined turkey
Los Angeles Times

For years, I was tormented by turkeys. Sometimes they'd overcook and go dry. So the next year I'd try and pull them a little quicker. Let me tell you, there's nothing like carving a turkey in front of God and ... Read more

Total time: 3 hours plus 12 hours chilling | Serves 10 to 12
  • 2/3 cup salt
  • 1 gallon water
  • 1 (12-to 14-pound) turkey

Step 1Combine the salt and water in a large pitcher and stir until the salt dissolves. Place the turkey in a pot just large enough to hold it and pour the salt-water combination over it. If the turkey is completely covered, don't worry about using all of the brine. Cover the top with foil and refrigerate 6 hours or overnight, turning 2 or 3 times to make sure the turkey is totally submerged.

Step 2Remove the turkey from the brine and pat it dry with paper towels. Return it to the pot and refrigerate it, uncovered, 6 hours or overnight to dry thoroughly.

Step 3Heat the oven to 450 degrees. Place the turkey on its side on a rack in a shallow roasting pan and roast 15 minutes. Turn the turkey to its other side and roast another 15 minutes. Finally turn it breast-side up and roast another 15 minutes.

Step 4Reduce the heat to 325 degrees and roast until the meat thermometer inserted in the center of the thickest part of the thigh registers 160 to 165 degrees, about 2 hours. Remove the turkey from the oven and set aside 20 minutes before carving.


Kimchi Soba
Kimchi Soba

Pumpkin face quesadillas
Pumpkin face quesadillas

Celery salad with pig ear, bacon and walnuts
Celery salad with pig ear, bacon and walnuts

Winter squash risotto with walnuts and fried sage leaves
Winter squash risotto with walnuts and fried sage le...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Wildcat Willies wild game meatloaf
Spinach soup with nutmeg and creme fraiche
Chicken fricassee with spring vegetables
Seafood dumplings