Go Back
–+ servings
A whole roasted turkey sits on a white platter, garnished with fresh rosemary sprigs and surrounded by holiday greenery. An apple, a glass of white wine, and soft festive lights appear blurred in the background.
Print

Roasted Turkey with Brine

A brined holiday turkey roasted with herbs, garlic, and vegetables—a juicy, flavorful showstopper for Thanksgiving or Christmas.
Course Main Dishes
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Brining Time 12 hours
Servings 14
Author Michelle Ordever

Equipment

Ingredients

For the Brine

  • 1½ cups sea salt
  • ½ cup brown sugar
  • 4 quarts cold water
  • 18 pound whole turkey neck and giblets removed
  • ½ cup unsalted butter melted, divided
  • Freshly ground black pepper to taste
  • 2 large onions chopped, divided
  • 4 carrots coarsely chopped, divided
  • 4 stalks celery chopped, divided
  • 3 sprigs fresh rosemary divided
  • 1 lemon quartered
  • 1 head garlic halved horizontally
  • 1 bay leaf
  • 1 cup dry white wine
US Customary - Metric

Instructions

  • Combine sea salt, brown sugar, and water in a large stockpot. Stir until dissolved.
  • Submerge the turkey in the brine, cover, and refrigerate for 12 hours or overnight.
    A whole raw turkey sits submerged in a brine inside a large white pot. Around the pot are ingredients including whole carrots, celery stalks, bay leaves, a halved garlic bulb, lemon wedges, red onions, rosemary, black pepper, and a bowl of melted butter. All items are arranged on a dark rustic wooden surface.
  • Preheat the oven to 350°F/175°C/Gas 4.
  • Remove turkey from brine, rinse well, and pat dry with paper towels. Discard brine.
  • Brush the turkey inside and out with half the melted butter. Season the cavity with freshly ground black pepper.
    A raw turkey sits on a metal baking sheet while being brushed with melted butter using a pastry brush. A small bowl of melted butter is placed near the top of the tray. To the right, a wooden board holds chopped vegetables including carrots, celery, red onions, halved garlic bulbs, lemon wedges, and a sprig of rosemary.
  • Stuff with 1 onion, 2 carrots, 2 celery stalks, 1 rosemary sprig, lemon, and garlic.
  • Place turkey breast-side down on a roasting rack. Add remaining onions, carrots, celery, rosemary, and bay leaf to the pan. Pour in white wine.
    A raw whole turkey sits on a metal roasting rack inside a roasting pan, topped with fresh rosemary sprigs. Chopped vegetables including carrots, celery, and red onion pieces are arranged around the turkey along with bay leaves and lemon wedges. A beige kitchen towel rests beside the pan on a dark rustic wooden surface.
  • Roast uncovered for 3½ to 4 hours.
  • Two-thirds through cooking, turn turkey breast-side up and brush with remaining butter.
  • Turkey is done at 165°F/74°C in the thickest part of the thigh and the juices run clear.
    A fully roasted turkey sits on a metal rack inside a roasting pan. The turkey is golden brown with crisp skin, and roasted vegetables—including carrots, red onion pieces, bay leaves, and a halved garlic bulb—are scattered around the pan. The roasting juices coat the bottom of the pan.
  • Rest for 30 minutes before carving—serve accompanied by the roasted vegetables from the pan and your favorite sides. Enjoy!
    A whole roasted turkey sits on a white platter, topped with fresh rosemary sprigs and surrounded by roasted vegetables. The platter is set on a rustic wooden table decorated with greenery, cut garlic bulbs, a glass of white wine, and a wooden serving board.

Notes

Tips

  • Resting the turkey is essential for juicy meat.
  • Use a roasting rack so the heat circulates evenly.
  • If the skin darkens too quickly, tent loosely with foil.
 

Substitutions

  • Swap rosemary for thyme, sage, or a mix of both.
  • Replace white wine with chicken broth if needed.
 

Leftovers

  • Store leftovers in airtight containers for 3–4 days.
  • Reheat gently in the oven or microwave to avoid drying.
 

Freezing

  • Freeze carved turkey for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)