Cook'S Illustrated'S Roasted Brined Turkey Recipe

1. 1

   Dissolve 1 cup salt per gallon cold water for -4 to 6-hour brine or 1/2 cup salt per gallon cold water for 12- to 14-hour brine in large stockpot or clean bucket. Submerge turkey completely and refrigerate for predetermined amount of time.

2. 2

   Before removing turkey from brine, adjust oven rack to lowest position; heat oven to 400u00b0F. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan.

3. 3

   Remove turkey from brine and rinse well under cool running water. Pat dry inside and out with paper towels. Tuck tips of drumsticks into skin at tail to secure; tuck wing tips behind back. Brush turkey breast with 2 tablespoons butter. Set turkey breast-side down on prepared V-rack; brush back with remaining 2 tablespoons butter. Roast 45 minutes.

4. 4

   Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders or kitchen towels, rotate turkey breast-side up; continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. Transfer turkey to carving board: let rest 30 minutes. Carve and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.