Brined and Roasted Thanksgiving Turkey

5 from 4 votes

A juicy, flavorful brined and roasted Thanksgiving turkey made with nourishing, anti-inflammatory ingredients, fresh herbs, and our cheesecloth method for perfectly tender meat every time.

Author thispurelyjoyfullife.com - Kimberley

Equipment

Brining Container large enough for your turkey- see tips in the blog post above
Roasting Pan with Rack
Cooking Twine
Organic Cotton Cheesecloth

Ingredients

Turkey Brine:

Filtered Water up to 8 quarts, enough to fully submerge your turkey
1 1/2 cups Coarse Himalayan Pink Salt or Sea Salt
1 liter Apple Juice no additives
1/3 cup Honey or Coconut Sugar
8-10 Garlic Cloves crushed
2 Sweet Onions quartered
1 bunch Fresh Herbs thyme is our favorite
3-4 Bay Leaves
1 tbsp Whole Peppercorns
1 tbsp Juniper Berries
1 tbsp Allspice Berries
1 tsp Anise Seeds
1 Whole Turkey 12-18 lbs (completely thawed, with neck + giblets removed)

Roasting Your Turkey:

Your brined turkey placed on a rack inside the roasting pan breast side up
Coconut Oil and Extra Virgin Olive Oil (or ghee)
Optional: Fresh Herbs Rosemary, Thyme, + Sage
Optional: Stuffing or aromatics for the cavity such as halved oranges, onions, garlic, celery, and fresh herbs

Instructions

Brining Your Turkey:

In a large stock pot over medium-high heat, warm about 1 quart of the filtered water.
Stir in the coarse salt, apple juice, honey, garlic, onions, herbs, bay leaves, peppercorns, juniper berries, allspice berries, and anise seeds. Simmer for a few minutes, stirring often, until the salt is completely dissolved and everything is fragrant.
Remove the pot from the heat. Pour in up to 7 additional quarts of cold filtered water, or enough liquid to fully submerge your turkey. Tip: The brine should be cool before adding the turkey. If it’s still warm, let it sit for a bit.
While the brine cools, prepare your turkey. Remove the neck and giblets and save them for homemade bone broth (or a raw treat for your dogs!). Pat the inside of the cavity dry if needed.
Place the turkey in your large pot or brining container, breast-side down if possible. Carefully pour the cooled brine over the turkey until it is fully submerged. Add additional water if needed.
Cover the pot and place it in the refrigerator (or a consistently cold garage below 40°F). Let the turkey soak for 24–48 hours, depending on how much time you have. Longer brining = deeper flavor and juicier meat for your brined and roasted Thanksgiving turkey.
When you’re ready to roast, lift the turkey out of the brine and let any excess liquid drip off. Do not rinse the turkey. Pat it dry with a clean kitchen towel.
Place the turkey on a rack inside your roasting pan breast side up.

Roasting Your Turkey:

Start by moving your oven rack to the lower third of your oven. Preheat your oven to 325°F.
Optional: Stuff both cavities of the turkey with your favorite stuffing, or use aromatics like halved oranges, onions, celery, garlic, and fresh herbs. Either option will add incredible flavor.
Tuck the wings underneath the turkey and tie the legs together with cooking twine to ensure even roasting.
In a small bowl, mix melted coconut oil with olive oil (or ghee). Rub this blend generously all over the exterior of the turkey. Lightly season with salt and pepper, your turkey will already be well salted from the brine. If you’d like, tuck fresh herbs like rosemary, thyme, or sage around the turkey. Some years we have also poured leftover broth from our stuffing into the bottom of the roasting pan; optional but delicious.
Soak a piece of organic cotton cheesecloth in the remaining melted oil mixture until fully saturated. Drape the soaked cheesecloth over the entire turkey to help keep it moist and evenly browned.
Place your turkey in the preheated oven. Roast according to the guide in the notes below, or until the thickest part of the thigh reaches an internal temperature of 165°F. (Times listed are for a stuffed turkey. If your turkey is unstuffed, it will typically finish about 30 minutes sooner.)
Once done, remove the turkey from the oven and allow it to rest for 20 minutes before carving. This helps the juices redistribute so every slice turns out tender and flavorful.

Notes

Here is our favorite organic cotton cheesecloth.

Roasting Times:

8-12 lb turkey - 325℉ - 3 to 3 1/2 hours
12-14 lb turkey - 325℉ - 3 1/2 to 4 hours
14-18 lb turkey - 325℉ - 4 to 4 1/2 hours
18-20 lb turkey - 325℉ - 4 1/2 to 5 hours
20-24 lb turkey - 325℉ - 5 to 5 1/2 hours

*For best results, always rely on a meat thermometer. Insert it into the thickest part of the thigh to ensure your turkey has reached 165°F and is thoroughly cooked.