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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 best method to prepare and cook a 12 lb brined turkey, ensuring a juicy and flavorful result. It emphasizes proper brining techniques and controlled roasting for a perfectly cooked bird.
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Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings: 8 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 lb whole turkey brined
Brine (example, if not pre-brined)
  • 1 gallon water
  • 1 cup kosher salt
  • 0.5 cup brown sugar
  • 1 tablespoon peppercorns
  • 2 bay leaves
  • a few sprigs fresh herbs rosemary, thyme

Equipment

  • Large brining bag or container
  • Roasting pan with rack
  • Meat thermometer
  • Paper towels
  • Foil

Method
 

Preparation
  1. If your turkey is not pre-brined, prepare a brine by dissolving salt and sugar in warm water, then adding peppercorns, bay leaves, and herbs. Allow the brine to cool completely before submerging the turkey.
  2. Brine the turkey for 12-24 hours in the refrigerator, ensuring it is fully submerged. Remove the turkey from the brine, rinse thoroughly under cold water, and pat it completely dry with paper towels.
Roasting
  1. Preheat your oven to 325°F (160°C). Place the dried turkey on a roasting rack in a shallow roasting pan.
  2. Roast the turkey for approximately 2.5 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  3. During the last 30 minutes of cooking, you may baste the turkey with pan drippings or a butter mixture to promote browning. If the skin is browning too quickly, loosely tent the turkey with foil.
Resting and Carving
  1. Once cooked, remove the turkey from the oven and let it rest, loosely tented with foil, for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist turkey.

Notes

For extra flavor, you can stuff the turkey cavity with aromatics like onion, celery, and herbs before roasting. Always ensure your brine is completely cooled before adding the turkey to prevent bacterial growth.