My Thanksgiving Roasted Turkey Recipe uses the Brine Method to achieve the most tender and moist Turkey meat. Learn about my tips and tricks to guaranteed success this Thanksgiving!
Keep the turkey submerged by placing something heavy on top. I used a saucepan filled with water. Depending on the salt content of your brine, you should do this from 4-6 hours before you want to roast the turkey, to 12-16 hours. If you want to leave the brine overnight, it’s best to put it in the fridge, since you will not want to wake up every couple hours to add more ice as it melts. Although, you can use a cooler filled with brine, ice & turkey.
When ready to roast the bird, fill a lined with parchment paper (optional, but will make the cleanup much easier)roasting pan with carrots, onions & the garlic. I did not have a proper roasting pan, so I used what I had. But a roasting pan with at least 2-inch tall sides would be best.
Now add a handmade foil triangle that’s been sprayed with non-stick spray on the side that’s touching the turkey nicely covering the breast part of the meat. You can use oil or butter instead of non-stick spray. Also, put the thermometer through the thickest part of the breast.
Once the turkey has reached 165F inside the breast meat and 180F at the thigh meat, remove the turkey from the oven and allow it to rest for 20-30 minutes covered with foil. This step is critical for the turkey to keep its moisture within the meat.
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