New This Month

Roasted Brined Turkey

5
4
3
2
1
253

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

Source: Martha Stewart Living, November 2007
Servings

Ingredients

Directions

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.

Similar Recipes

Reviews

5
4
3
2
1
253
How would you rate this recipe?
253
  • 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!
    Reply
  • 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!
    Reply
  • easygurrl
    29 DEC, 2011
    better than a stiff italian sausage stuffed into my english muffin
    Reply
  • 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.
    Reply
  • 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!!!
    Reply
  • 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.
    Reply
  • SickittenDC
    24 NOV, 2010
    Even if you 1/2 ass this, it works out great.
    Reply
  • MS10019507
    23 NOV, 2010
    Should I rinse the turkey after bringing it out of the brine before roasting?
    Reply
  • 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?
    Reply
  • 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!
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes