Once you eat a brined turkey, you’ll settle for nothing less. Brining helps keep the turkey moist during roasting and infuses the meat with fall flavors like cloves, cinnamon and allspice.
1 cup hot water
1 5-gallon tub, large stock pot, or brining bag
3/4 cup Frontier Sea Salt
1 cup brown sugar or molasses
2 gallons cool water
1 whole young turkey (14 to 16 pounds)
2. In the tub, pot, or bag, combine salt and sugar with 1 gallon of water, stirring until dissolved. Add Mulling Spice liquid.
3. Remove giblets from the turkey. Place turkey in the brine, making sure it is completely submerged (you may need to weigh it down). Depending on the size of the turkey and container, you may need to add more water to completely submerge the bird.
4. Brine the turkey for about one hour per pound of bird, or overnight. Ensure turkey is kept at a temperature of 40 degrees Fahrenheit or colder during the brining process.
5. Remove the turkey from the brine and rinse with cool water.
6. To roast turkey: Heat oven to 325 degrees.
7. Place bird in roasting pan breast side up. Cover wings and top of the turkey breast with foil to prevent excess browning. Roast the turkey, basting it occasionally, until an instant thermometer inserted into the thickest part of the thigh (but away from the bone) reaches 165 degrees. (This will take 3 to 4 1/4 hours, depending on the size of the turkey.)
8. Remove turkey from oven and allow it to rest 20 to 30 minutes before carving.
Ease of Preparation: Moderate
Preparation Time: 1 hr
overnight brining plus 30 min resting
Cook Time: 3-4 1/2 hrs
Servings: 14 to 16
Recipe By: Test Kitchen
Top slices of this turkey with Orange Spiced Cranberry Sauce.