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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 the brining and roasting process to achieve a succulent 12 lb turkey. The key is a flavorful brine followed by careful roasting to ensure a juicy and tender bird.
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Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings: 8 people
Ingredients Equipment Method Notes

Ingredients
  

Brine
  • 2 gallons Water
  • 1 cup Kosher salt
  • 0.5 cup Brown sugar
  • 2 tablespoons Whole black peppercorns
  • 4 Bay leaves
  • 4 Fresh rosemary sprigs
  • 4 Fresh thyme sprigs
  • 2 Oranges, halved
  • 6 Garlic cloves, smashed
Turkey
  • 1 Turkey, 12 lb
Roasting
  • 0.5 cup Butter, melted
  • 2 tablespoons Fresh herbs (rosemary, thyme, sage)
  • 1 Onion, quartered
  • 2 Carrots, chopped
  • 2 Celery stalks, chopped

Equipment

  • Large pot
  • Large brining bag or container
  • Roasting pan with rack
  • Meat thermometer
  • Kitchen twine

Method
 

Brining the Turkey
  1. In a large pot, combine 1 gallon of water, kosher salt, brown sugar, peppercorns, and bay leaves; bring to a boil, stirring until salt and sugar dissolve. Remove from heat and add rosemary, thyme, oranges, and garlic; let cool completely.
  2. Place the turkey in a large brining bag or container, then pour the cooled brine over it, ensuring the turkey is fully submerged. Add the remaining 1 gallon of cold water if needed to cover the turkey, then seal and refrigerate for 12-24 hours.
  3. After brining, remove the turkey, discard the brine, and pat the turkey completely dry with paper towels.
Roasting the Turkey
  1. Preheat oven to 325°F (160°C). Place the turkey on a rack in a roasting pan, then rub it all over with melted butter mixed with fresh herbs.
  2. Stuff the turkey cavity with onion, carrots, and celery; then tie the legs together with kitchen twine and tuck the wing tips under the body.
  3. Roast the turkey for 2.5 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  4. If the skin browns too quickly, tent the turkey loosely with foil. Let the turkey rest for 20-30 minutes before carving to allow juices to redistribute.

Notes

For extra flavor, you can add apple cider vinegar or orange zest to the brine. Make sure the turkey is fully thawed before brining. Resting the turkey is crucial for a juicy result.