dinner · gluten-free · dairy-free
Classic wet-brined turkey
Turkey soaked overnight in an aromatic salt-sugar brine for maximum juiciness; best if you have cooler or fridge space.
- Time
- 270min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Simmer about 1 litre of the water with salt, sugar and aromatics until dissolved; add the remaining water and the ice water and cool completely.
-
2
Submerge turkey breast-down in the brine in a bag, bucket or cooler kept below 4°C (40°F) (add ice packs) for 12–18 hours; don't go past 24.
-
3
Remove, rinse briefly, pat very dry and air-dry uncovered in the fridge 4+ hours if you can, for crisper skin.
-
4
Rub with oil and roast at 220°C (425°F) for 30 minutes, then 160°C (325°F) until the breast hits 68–71°C (155–160°F) and thighs 77–79°C (170–175°F), about 2.5–3 hours.
-
5
Rest 30–45 minutes (the breast rises to a safe 74°C (165°F)). Use drippings sparingly in gravy—they're salty.
