This turkey brine recipe is the EASIEST method for producing the most flavorful Roasted Turkey you have ever had. With these step by step directions for how to brine a turkey, you will be a rock star this at your holiday meal with very little effort on your part!
Place salt, sugar, and vegetable and fruit scraps in a large stock pan.
Cover with cold, filtered water or chicken/turkey stock.
Bring brine to a boil. Reduce heat to low and simmer for 30 minutes, or until sugar and salt have dissolved in water.
Remove from heat and cool for 30 minutes, before storing in refrigerator to cool the remaining way.
At this point, you can strain off the solids from your brine. I typically leave them in the brine and then discard with brining bag in the morning after removing turkey from the brine.
On the night before you plan to roast your turkey, place your thawed and cleaned out turkey into the large Ziploc Bag or brining bag.
Pour the brining liquid over the into the bag.
Pour cold water in to cover the bird completely in liquid–this is about 1 gallon of cold water.
Seal the brining bag and refrigerate the turkey in the brine overnight.
Before roasting the turkey, remove the turkey from the brine and rinse off the excess salt on the turkey. Blot the turkey dry with paper towels.
Preheat your oven to 500 degrees.
Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes.
Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees.
Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
Let the turkey rest, loosely covered with foil for 15 minutes before carving.