The most basic ingredients -- salt and water -- yield an incredibly moist, tasty turkey. You'll need a big container (an extra-deep plastic dishpan will do) and some space in the refrigerator to allow the turkey to safely brine in the salt-water solution for several hours.
In clean nonreactive container, such as a plastic dishpan, add enough cold water to fill pan about halfway.
Add salt; stir until dissolved.
Place turkey in pan; add additional cold water to cover turkey.
Refrigerate 24 hours, turning turkey after 12 hours to ensure that it's evenly brined.
Heat oven to 450 F.
Place roasting rack in large roasting pan; spray rack and pan with nonstick cooking spray.
Remove turkey from brine; pat dry with paper towels.
If stuffing turkey, place stuffing in cavity.
Tie legs together with kitchen twine; tie another piece of twine around midsection of turkey, firmly securing wings to sides.
Place turkey on rack in pan, breast side down.
Bake at 450 F. for 30 minutes.
Remove pan from oven.
With oven mitts on, very carefully turn turkey breast side up.
Add broth to pan.
Return to oven; bake an additional 30 minutes.
Reduce oven temperature to 375 F.
Bake 45 to 60 minutes or until internal temperature reaches 180 F.
Baste turkey with pan drippings about every 15 minutes.
Cover loosely with foil; let stand 30 minutes before carving
TIP *A thawed frozen turkey will work as well, but avoid birds that are labeled "self basting."
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