Never Fail Basic Brining Recipe Recipe

Name: Never Fail Basic Brining Recipe
Prep time: 720 min
Cook time: 990 min
Total time: 1710 min
Yield: Serves 1 or more
Ingredients: Whole Turkey; Kosher Salt; Granulated Sugar; Cold Water; Carrots; Onions; Celery Ribs; Fresh Thyme Sprigs; Unsalted Butter

Say goodbye to dry, flavorless turkey! This foolproof brining recipe, adapted from America's Test Kitchen, guarantees a moist, flavorful turkey with incredibly crisp, golden skin. Perfect for a 12-14 lb bird, this method delivers juicy breast meat so tender you could shave it! Prepare your turkey the day before for effortless holiday cooking. This recipe includes detailed instructions for brining, drying, and roasting for optimal results. Note: Turkey must be roasted unstuffed to ensure safe internal temperature.

Prep Time 720 mins

Cook Time 990 mins

Calories 760.5 kcal

Protein 163g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Never Fail Basic Brining Recipe

Whole Turkey
Kosher Salt
Granulated Sugar
Cold Water
Carrots
Onions
Celery Ribs
Fresh Thyme Sprigs
Unsalted Butter

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How to Make Never Fail Basic Brining Recipe

**Brine the Turkey:** In a large stockpot or food-grade bucket, dissolve 1 cup kosher salt and ¾ cup granulated sugar in 1 gallon of cold water.
**Prepare the Turkey:** Remove neck and giblets from the turkey. Rinse the turkey thoroughly under cool running water.
**Brining:** Submerge the turkey completely in the brine solution. Refrigerate for 4-6 hours.
**Rinse and Dry:** Remove turkey from brine and discard the solution. Rinse the turkey inside and out under cool running water for several minutes to remove all traces of salt. Pat the turkey completely dry, inside and out, with paper towels.
**Air Dry:** Place the turkey on a rack set over a rimmed baking sheet. Refrigerate uncovered for at least 8 hours, or preferably overnight, to allow the skin to dry.
**Prepare for Roasting:** Preheat oven to 400°F (200°C). Roughly chop 1 large onion, 2 carrots, and 2 celery stalks.
**Stuff and Truss:** Toss ⅓ of the chopped vegetables and 1 tablespoon fresh thyme sprigs into the turkey cavity. Scatter the remaining vegetables and 1 cup water in the bottom of the roasting pan.
**Roast Breast-Side Down:** Place turkey breast-side down on a rack in the roasting pan. Brush the breast with 2 tablespoons melted unsalted butter. Brush the underside of the bird with the remaining melted butter. Roast for 45 minutes.
**Flip and Baste:** Using paper towels, carefully flip the turkey to leg/thigh side up. Baste with pan juices and roast for 15 minutes.
**Flip Again and Baste:** Turn the turkey to the other side, baste, and roast another 15 minutes.
**Final Roast:** Turn the turkey breast-side up, baste, and roast until a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C) and the thigh registers 170-175°F (77-79°C).
**Rest and Carve:** Remove the turkey from the oven and let it rest, covered loosely with foil, for at least 15 minutes before carving. Use the pan juices to make gravy.
**Make Gravy (Optional):** Use the pan drippings and turkey giblets (if saved) to make your favorite gravy recipe.