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A perfectly cooked whole brined turkey, golden brown and ready to serve.

Best way to grow a 12 lb Brined Turkey

This recipe focuses on brining and roasting a 12lb turkey to achieve a moist and flavorful result. The brining process ensures the turkey stays tender, while a specific roasting method leads to a beautifully browned skin.
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Prep Time 1 day
Cook Time 3 hours
Total Time 1 day 3 hours
Servings: 8 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 lb Turkey
  • 2 gallons Water for brine
  • 1.5 cups Kosher Salt for brine
  • 0.5 cup Brown Sugar for brine
  • 4 Bay Leaves for brine
  • 1 tablespoon Peppercorns for brine
  • 2 Oranges quartered, for brine
  • 4 sprigs Fresh Rosemary for brine
  • 0.5 cup Butter melted
Aromatics for Roasting
  • 1 Onion quartered
  • 2 Carrots chopped
  • 2 Celery Stalks chopped
  • 4 sprigs Fresh Thyme

Equipment

  • Large Stockpot or Food-Safe Container
  • Roasting Pan
  • Roasting Rack
  • Meat Thermometer
  • Aluminum Foil
  • Carving Board

Method
 

Brining the Turkey
  1. In a large stockpot or food-safe container, combine the water, kosher salt, brown sugar, bay leaves, peppercorns, quartered oranges, and fresh rosemary to create the brine solution.
  2. Submerge the turkey completely in the brine, ensuring it is fully covered; if necessary, weigh it down with a plate.
  3. Refrigerate the turkey in the brine for at least 12 hours, and preferably up to 24 hours, to allow the flavors to penetrate and tenderize the meat.
Roasting the Turkey
  1. Preheat your oven to 425°F (220°C) and prepare a roasting pan by placing the quartered onion, chopped carrots, chopped celery, and fresh thyme sprigs at the bottom.
  2. Remove the brined turkey from the solution, pat it thoroughly dry with paper towels, and tuck the wing tips under the body.
  3. Rub the melted butter all over the turkey's skin, then place it on a roasting rack set inside the prepared roasting pan.
  4. Roast the turkey for 30 minutes at 425°F (220°C) to achieve a golden-brown skin.
  5. Reduce the oven temperature to 325°F (160°C) and continue roasting for approximately 2 to 2.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  6. If the skin starts to get too dark, tent the turkey loosely with aluminum foil.
  7. Once cooked, remove the turkey from the oven, transfer it to a carving board, and let it rest for at least 20-30 minutes before carving to allow the juices to redistribute, ensuring a moist and flavorful result.

Notes

Brining is crucial for a moist turkey; don't skip this step. Adjust roasting time based on your oven and turkey's internal temperature. Resting the turkey is essential for juiciness.