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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Roasted Brined Turkey I

Serves 6–12 Time 4 hours Difficulty 4/5 Ingredients 7 Steps 16
Roasted Brined Turkey I

Ingredients

  • ½ US gallon (8 cups) water
  • 2 cups (600 g / 1.3 lb) salt
  • ½ cup (85 g / 3 oz) firmly packed light brown sugar
  • 2 tbsp peppercorns
  • 2 US gallons (7.6 L / 32 cups) of ice water (50% ice)
  • 16 - turkey
  • 2 tbsp (½ stick) unsalted butter

Steps

Brining

  1. Combine ½ gallon water, salt, brown sugar and peppercorns. Boil about 3 minutes until dissolved.
  2. Transfer brine to a 5-US-gallon (19 L) bucket. Stir in ice water.
  3. Remove neck and giblets from turkey. Place turkey in brine. If brine does not cover turkey, add more water.
  4. Chill turkey in brine for 6–24 hours.

Roasting

  1. Preheat oven to 500°F (260°C). Move a rack to the lowest level.
  2. Place turkey drumstick side-down on a roasting tray (with slots for drippings into a pan), or on a rack in a pan.
  3. Twist each wing behind the back so the tips stay in place near the center of the back, near the backbone.
  4. Coat turkey skin with butter.
  5. Roast in preheated oven, about 30 minutes.
  6. Remove turkey from oven. Tent loosely with aluminum foil over the breast.
  7. Reduce heat to 350°F (176.7°C). Return turkey to oven.
  8. Roast about 2¾–3 hours for a 16–18 pound (7–8 kg) bird, basting periodically. Check internal temperature with an instant-read probe thermometer. Breast must reach minimum 161°F (71.67°C) before removal; thigh ideally about 180°F (82.2°C).
  9. Remove from oven. Stand 15–20 minutes before carving.

Notes, tips, and variations

  1. Recipe is for a 16 - turkey. Allow roughly 2 days: day one for preparation and brining, day two for cooking.
  2. Dark meat needs to be about 15° hotter than white meat. White meat is safe at 165°F (73.9°C), or 12 minutes at 140°F (60°C). Dark meat is poor at 165°F (73.9°C). Breast at 180°F (82.2°C) is dry and flavorless.
  3. Cook stuffing outside the bird for safety and uniform doneness.

Source. Adapted from “Cookbook:Roasted Brined Turkey I” by Wikibooks contributors, revision of 2025-06-10, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Oven roasted brine-soaked turkey.jpg by TheKohser, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.