Perfect Thanksgiving Turkey Using Wet Brine Method

With this a-to-z guide, you can make the perfect Thanksgiving turkey using the wet brine method in just a few easy, no-fuss steps.

Being a turkey roaster (hopefully, that's a thing) for years made me realize that the best way to cook a turkey is to brine it first. This will make the turkey tender, juicy, and moist for Thanksgiving dinner.

And the best way to properly enjoy turkey is to accompany it with creamy gravy with a touch of pepper.

What is a brine?

Brine is a very salty marinade used on meats such as ham or bacon that will be smoked for prolonged preservation. Lean cuts of pork or poultry can also benefit from light brining before grilling or roasting.

Soaking your desired cuts of meat in a brine solution for a few hours or overnight helps to increase their moisture retention.

There are two types of brine: wet brine and dry brine. We use the wet brine method for this perfect Thanksgiving turkey recipe.

Pick the right turkey for wet brine method

The turkey that would be the right choice for this wet bring method is the one that has yet to be brined or basted beforehand. So please pay attention to the turkey label when you make your purchase.

This recipe can also be used for fresh or frozen turkey.

The ratio of salt to water for brining a turkey is as follow:

• ½ c or 8 oz Kosher salt per gallon or 128 oz of water

• Most recipes call for a variety of sweeteners, herbs, and citrus ingredients to counterbalance the saltiness of a brine liquid.

• You'll find lemon, rosemary, thyme, white onion, carrot, and celery in this perfect Thanksgiving turkey recipe.

Cooking temperatures and determining doneness of turkey

These are the most common questions when it comes to roasting turkey.

This is the masterpiece of your beloved Thanksgiving dinner gathering, so chances are you don't want to mess up the bird.

So turkey's cooking temperatures and determining doneness are as follow:

• Temperature - start at a high-temperature 400*F-425*F (200*C-220*C) to brown the skin, then finish at a lower temperature 300*F-325*F (140*C-160*C) to produce a moister bird.
  • Additionally, after the temperature is reduced, aluminum foil can be used to cover the entire turkey breast to prevent overcooking.
• Time - at 325*F or 160*C, it takes 10 - 12 minutes to cook for every lb or 450 gr of turkey.
  • For example, after reducing the heat to 325*F, it'll take approximately 2 to 2.5 hours to finish a 12 lb turkey.
• Doneness - the most accurate way to check whether your turkey is fully done cooking is by using an instant-read thermometer
  • I've been using the Kizen thermometer for years, from checking frying oil temperature - to meat doneness, and loving it all the way.
  • Use your instant-read thermometer and insert it into the turkey's thigh, which is the last part to become fully cooked.
  • The thermometer should not touch the bone and should read 165*F - 170*F (74*C - 77*C)

Cooking schedule

1. 3 days before dinner - thaw your frozen young turkey in the refrigerator (if you don't use frozen turkey, please start from step 2)
2. 2 days before the dinner - make a brine liquid
3. 1 day before the dinner - brine the turkey
4. 4 hours before the dinner - roast the turkey
5. Let turkey rest from 20-30 minutes before carving - to allow even distribution of juices

How to roast a perfect Thanksgiving turkey using wet brine method

This guide is used for a young turkey weight from 12-15lb

• Submerge turkey completely under the brine liquid for 1 full day.
• Stuff turkey loosely with carrot, white onion, apple, thyme.
• Place turkey on a roasting pan; pick the most roomy, durable, and non-stick pan for your turkey to avoid uneven cooking and prevent scorching.
• Throw extra thyme, rosemary, carrot, and onion in the pan to produce as much aroma as possible.
• Roast uncovered at high temperature 400*F for 30 minutes.
• Reduce the heat to 325*F and roast until fully cooked, approximately 2- 2.5 hours.
• Remember to baste with the pan's juice every 45 minutes. Also, lightly cover the turkey breast area with aluminum foil halfway through the cooking process.

How to carve a turkey

1. After roasting, allow the turkey to rest for 20-30 minutes.
2. Hold the turkey firmly with carving fork, carefully steer the leg outward and locate the joint.
3. Cut through the joint and remove the leg and thigh in one piece.
4. Repeat these steps on the other side of the turkey.
   • Slice the meat from the thigh by holding the leg with one hand and slicing it parallel to the bone.
   • Separate the thigh from the leg by cutting through its joint. Slice the meat from the leg by cutting parallel to the bone.
   • Discard the bones or keep them for other usage.
5. To remove the turkey breast, cut along the backbone by following the curvature of the bones separating the breast from the ribs.
6. Repeat these steps on the other half of the breast.
   • Slice the meat from the breast at a 45-degree angle to have larger slices.
7. Discard the turkey carcass or keep them for other usage.

Sides dishes

These recipes make perfect side dishes to this roasted turkey:

Tomato, peach and spinach salad

Garlic butter corn ribs

30-minute cheesy creamy mashed potatoes

Easy, crunchy candied walnuts

Creamy baked sweet potatoes

Baked Brussel sprouts

After you finish eating the turkey, please don't throw away its carcass. You can use it to make such a perfect bone broth.

Last but not least, I also have 26 most favorite holiday side dishes if you're looking for more options and 31 awesome Thanksgiving desserts that will definitely keep your menu glowing this holiday.

Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.