Golden Brined Roast Turkey

Golden Brined Roast Turkey Recipe

Servings: 12 to 16
Prep time: About 35 minutes, plus brining
Brine time: 18 to 24 hours
Cook time: About 3 1/2 to 4 1/4 hours
Rest time: 35 to 45 minutes

This recipe is written for a fully thawed 16-pound turkey. Cook by temperature, not the clock.

Ingredients

For the Brine

• 1 fully thawed 16-pound turkey, neck and giblets removed
• 1 full bag Uncle Dibbz Top of the Line Brine
• 8 quarts / 2 gallons cold water
• 1 food-safe 24 x 24-inch turkey brining liner bag
• 1 rimmed baking sheet, for supporting the brining bag

For the Turkey

• 1/4 cup avocado, canola, or vegetable oil
• 1/3 cup Uncle Dibbz Durtty Bird Rub, divided
• 1 large yellow onion, quartered and divided
• 2 carrots, cut into large chunks
• 2 celery stalks, cut into large chunks
• 2 cups low-sodium chicken or turkey stock
• 1 cup water
• 1 lemon, halved
• Fresh sage, rosemary, and thyme

For the Platter

• Fresh sage, rosemary, and thyme sprigs
• Fresh flat-leaf parsley
• 1 lemon, cut into thick wheels or halves
• Strained pan drippings, optional

Instructions

1. Set up the brine. Place the open brining liner on a rimmed baking sheet. Put the turkey inside breast-side down. Pour the cold water directly into the bag, then add the full bag of Top of the Line Brine. The brine disperses through the water on its own, so there is no separate pot or bowl to dirty up.
2. Seal and brine. Carefully press out excess air, seal the bag, and make sure the turkey is fully submerged. Keep the bag on the baking sheet and refrigerate at 40°F or below for 18 to 24 hours. For a 16-pound turkey, about 22 hours is right on target. A food-safe container can also support the bag, but the rimmed baking sheet is the simple hard-bottom option.
3. Dry the turkey. Remove the turkey from the brine, discard the liquid, and pat the turkey very dry inside and out. For better skin, let it sit uncovered on a rack in the refrigerator for 30 to 60 minutes while you prep the pan.
4. Build the roasting pan. Heat the oven to 425°F with a rack in the lower-middle position. Add the carrots, celery, and half the onion to the bottom of a roasting pan. Pour in the stock and water, then set a roasting rack over the vegetables.
5. Oil and season. Rub the turkey all over with the oil, including the breast, back, thighs, legs, and wings. Use 4 tablespoons of Durtty Bird Rub over the exterior. Use the remaining tablespoon inside the cavity. Do not add extra salt. Put the remaining onion, lemon, and a few sprigs each of sage, rosemary, and thyme in the cavity. Tuck the wing tips behind the turkey and tie the legs loosely if desired.
6. Start hot. Place the turkey breast-side up on the rack. Roast uncovered at 425°F for 30 minutes.
7. Finish the roast. Lower the oven to 350°F and roast uncovered until done, usually another 3 to 3 1/2 hours. Do not repeatedly baste the turkey; leaving the skin dry helps it turn deep golden. Start checking the temperature around the 3-hour mark. If the breast gets as dark as you want before the bird is done, loosely tent only the breast with foil. If the pan gets dry, carefully add 1/2 cup hot stock or water.
8. Check for doneness and rest. The turkey is ready when the breast, innermost thigh, and wing each reach 165°F without touching bone. Transfer to a board or platter, tent loosely with foil, and rest for 35 to 45 minutes before carving.
9. Finish the platter. Move the turkey to a large oval platter. Leave the dark pan vegetables behind; they have done their job. Arrange fresh sage, rosemary, thyme, parsley, and lemon around the outer rim of the platter. Spoon just a little strained pan juice over the breast right before serving for a clean, glossy finish.