A Foolproof Trick for Tender, Flavorful Meat Every Time
A perfect Thanksgiving turkey doesn’t have to be complicated. The secret to juicy, evenly cooked meat comes down to one simple step, brining. This easy technique locks in moisture and infuses flavor throughout the bird, giving you tender slices from the first cut to the last.
Thanksgiving Turkey
Ingredients
For the Turkey:
- 1 whole turkey 12–14 pounds, thawed if frozen
- 2 tablespoons olive oil or melted butter
For the Brine:
- 1 gallon water
- ½ cup kosher salt
- ½ cup brown sugar
- 1 tablespoon whole peppercorns
- 3 bay leaves
- 1 tablespoon dried rosemary or a few fresh sprigs
- 1 tablespoon dried thyme or fresh
- 1 orange sliced
- 1 lemon sliced
Instructions
Make the brine
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In a large pot, combine water, salt, sugar, and spices. Bring to a simmer, stirring until the salt and sugar dissolve. Remove from heat, add citrus slices, and let the brine cool completely.
Brine the turkey
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Place the turkey in a large food-safe bag or pot. Pour in the cooled brine, making sure the bird is fully submerged. Refrigerate for 12–18 hours. If the turkey won’t fit in your fridge, use a cooler filled with ice to keep it cold.
Rinse and dry
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Remove the turkey from the brine and rinse it well with cold water. Pat dry with paper towels. This step is key—dry skin helps it roast beautifully crisp.
Season and roast
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Rub the turkey all over with olive oil or butter. Roast at 325°F (163°C) following standard cooking times (about 15 minutes per pound), until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Rest before carving
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Once out of the oven, cover the turkey loosely with foil and let it rest for 20–30 minutes. This allows the juices to redistribute, keeping every bite moist.
