Delicious Brined and Roasted Turkey

  • Author: Wendy Hilton


The perfect turkey is easier than you think! This brined and roasted turkey is succulent, juicy and full of flavor. Your Thanksgiving guests will love it!




2 cups kosher salt

2 gallons water

1 apple, quartered

1 onion, quartered

1 stalk celery, cut into pieces


The day before cooking:

  1. Remove turkey from packaging. Remove gravy packet (if included) and giblets. Rinse well on the inside and outside.
  2. In a large stock pot, dissolve kosher salt in water. Once the salt is completely dissolved, add the turkey to the pot. Cover and refrigerate overnight.

When ready to cook:

  1. Preheat oven to 350 degrees.
  2. Remove turkey from the brine and rinse well on the inside and outside. Pat dry. Place in a roasting pan and bend wings under the bird.
  3. To the cavities of the turkey, add apple and vegetables.
  4. Baste the turkey with olive oil and generously salt and pepper on all sides.
  5. Place turkey in the oven and cook according to the chart below or until reaching an internal temperature of 165 degrees.
  6. Watch turkey carefully. If the skin on top begins to brown faster that the rest of the turkey, create a loose tent of aluminum foil over the top of the turkey.
  7. When done, allow the turkey to rest for 20 to 30 minutes prior to carving.

Unstuffed turkey cooking times:

10 to 18 pounds 3 to 3-1/2 hours

18 to 22 pounds 3-1/2 to 4 hours

22 to 24 pounds 4 to 4-1/2 hours

24 to 29 pounds 4-1/2 to 5 hours