Overview
Cassie Yeung shares a step-by-step turkey brining and roasting method, including ingredient lists and detailed instructions for prepping, seasoning, and cooking a Thanksgiving turkey.
Brine Preparation
- Combine 4 cups apple cider, ~12 cups water, 2 large oranges, 3 sprigs rosemary, 2 Tbsp peppercorns, 4 bay leaves, 1.5 cups brown sugar, and 1.5 cups coarse salt.
- Bring brine mixture to a boil and cool completely before use.
- Submerge turkey in the cooled brine and refrigerate overnight (maximum 24 hours).
Turkey Preparation
- Remove turkey from brine the next morning, discard brine, rinse turkey well, and pat dry.
- Let turkey sit at room temperature for at least 1 hour.
Butter and Seasoning Mix
- Mix 3 sticks softened unsalted butter with 2 sprigs rosemary, 3 sprigs thyme, 2 grated garlic cloves, 1 Tbsp Tony’s or Creole seasoning, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp salt, and 1 tsp pepper.
Roasting Setup
- Preheat oven to 350°F.
- Place chopped onions, carrots, celery, and a head of garlic, plus extra rosemary and thyme, in the bottom of the roasting pan.
- Separate turkey skin from meat and insert small dollops of butter mixture under the skin, rubbing some on the exterior and reserving 1 stick.
- Stuff some butter and herbs into the cavity, tuck the wings, and tie the legs with kitchen twine.
Cooking Process
- Melt the reserved stick of butter and inject it into the turkey meat.
- Insert a meat thermometer into the thickest part of the thigh without touching bone.
- Roast turkey for 15 minutes per pound or until it reaches an internal temperature of 165°F.
- Rest turkey for at least 30 minutes before carving and serving.
Recommendations / Advice
- Always allow brine to cool fully before submerging the turkey to prevent bacterial growth.
- Ensure the turkey reaches a safe internal temperature of 165°F.
- Resting the turkey is essential for retaining juices prior to carving.