New This Month

Roasted Brined Turkey


Wow your family by debuting this flavorful turkey preparation at Thanksgiving.

  • Servings: 10

Source: Martha Stewart Living, November 2007



  1. Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast side up, on a rack set in a roasting pan. Let stand at room temperature for up to 1 hour.

  2. Preheat oven to 375 degrees, with rack in lowest position. Fold a piece of cheesecloth (about 3 feet long) into thirds, place inside turkey cavity, and open up to create a pouch. Loosely fill cheesecloth pouch with stuffing (do not pack tightly), and tuck in ends of cheesecloth to close.

  3. Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with salt and pepper.

  4. Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Remove stuffing pouch, and then empty it into a 9-by-5-inch loaf pan. Cover if desired, and return stuffing to oven; bake until it registers 165 degrees, about 30 minutes more. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand for 30 minutes before carving.

Cook's Notes

Trussing the turkey ensures even cooking; lining the cavity with cheesecloth before adding the stuffing means easy removal later (simply transfer the stuffing to a baking pan, and return it to the oven to finish cooking while the turkey rests). To check for doneness, insert a meat thermometer in several different places; don't disregard the resting time, which allows the juices to redistribute.

Reviews Add a comment

  • LeahMon
    28 DEC, 2016
    This recipe just "works" for turkey and I bet chicken as well. The gravy made from this is the richest best tasting you'll ever make!
  • karlanna2001
    18 NOV, 2012
    I have prepared this special turkey for my family for the last several years. Everyone loves this brined recipe which has made me the "it" person for the main dish every year!
  • easygurrl
    29 DEC, 2011
    better than a stiff italian sausage stuffed into my english muffin
  • Tomnorcal
    26 DEC, 2010
    We made a lot of changes and used a diffrent (maple) brine but the method of using the cheesecloth worked really well. We basted with melted butter and chicken broth in place of the wine. We also placed garlic and onions with broth in the bottom of the roaster. We had to add water during the bakeing The gravy made from this was fantastic.
  • anamariandreu
    25 DEC, 2010
    Fabulous taste, easy to make when you have all the ingredients, no mess if you use a bag to brine and my family absolutely loves it. This is the third year in a row I cook this recipe for my Christmas Turkey. Highly recommended!!!
  • tulachase
    14 DEC, 2010
    I tried this last year and it was salty, salty, salty. I felt like I had ruined a perfectly good turkey.
  • SickittenDC
    24 NOV, 2010
    Even if you 1/2 ass this, it works out great.
  • MS10019507
    23 NOV, 2010
    Should I rinse the turkey after bringing it out of the brine before roasting?
  • rlbvw
    30 OCT, 2009
    I'm concerned about the drippings from the brined turkey being too salty for gravy, as a few mentioned. Is that a concern? What should I do?
  • LauraWaugh
    28 NOV, 2008
    I followed this brine (minus the juniper berries), and roasted/basted as directed. It turned out soooooooo good. It was my first time making the Thanksgiving turkey and it was so easy and tasty. I will definitely be using this recipe next year!