Regardless of what number of turkey recipes hit the web every November, I nonetheless discover myself typing “best Thanksgiving turkey recipe” into Google. There are limitless methods to cook dinner a fowl—stuffed, spatchcocked, even deep-fried—however nothing compares to the timeless attraction of a brined roast turkey. When finished proper, it yields golden, crispy pores and skin and tender, flavorful meat that stays completely juicy each time.
After all, “simple” doesn’t at all times imply simple. Between the scale of the fowl, eradicating giblets, and mastering the brine, loads can go flawed—leading to a turkey that’s dry or erratically cooked. So, in my quest for the last word model, I turned to Michael Fojtasek, chef and proprietor of Austin’s award-winning restaurant Olamaie. He stopped by my kitchen—brined turkey in hand—to share his secrets and techniques. From the best brine recipe to reaching that lacquered, caramelized, crispy pores and skin of our goals, right here’s every part it is advisable know to grasp the brined roast turkey this Thanksgiving.
Why brine a turkey?
When you’ve ever bitten right into a Thanksgiving turkey that seemed lovely however tasted dry, you already know why brining issues. Brining infuses the meat with moisture and taste from the within out, making certain that each chew of your brined roast turkey stays juicy and tender—even after hours within the oven. The salt within the brine helps the turkey retain water whereas it cooks, so as a substitute of drying out, the meat stays completely succulent beneath that golden, crispy pores and skin.
Past texture, brining is a taste game-changer. A great turkey brine—whether or not basic with herbs and citrus or spiced up with peppercorns and garlic—builds a depth of taste that seasoning alone can’t obtain. While you roast a brined turkey, the result’s evenly seasoned meat that virtually bastes itself because it cooks, making it simpler to attain that restaurant-quality stability of crispy pores and skin and melt-in-your-mouth tenderness.
How you can Brine a Turkey
First, clear some fridge house: a brined turkey does take up some room. You should utilize a big stockpot—nevertheless, for many people, a space-saving resolution is a huge Ziplock bag. (You may normally discover it with the turkey provides at your grocery retailer round this time of yr or on Amazon.) Place the turkey within the bag with the brine to make certain it’s absolutely coated. Both approach, Fojtasek advises utilizing a non-reactive container and brine for twenty-four hours.
What turkey is finest for brining?
Fojtasek says, “The best turkey is a nice organic bird that is as fresh as possible. However, if it has been frozen, be sure to let it thaw gently in your refrigerator.” Don’t brine a turkey that’s been pre-salted—for the reason that brine is filled with salt, it’s already given your turkey all of the seasoning it wants.
How you can Give Your Turkey That Crispy, Golden Pores and skin
Fojtasek shared his secret ingredient: sorghum syrup, a staple of basic Southern cooking. Related in texture and coloration to molasses, sorghum is made out of sorghum cane relatively than sugar cane—and when used within the brine, its pure sugars assist create that fantastically caramelized, crispy pores and skin.
In case you have the time, take one additional step after brining: take away the fowl from the liquid and refrigerate it uncovered for twenty-four to 36 hours. Resting it breast-side up permits the pores and skin to dry barely and kind what cooks name a pellicle—the key to that impossible to resist golden crisp.
How you can Roast a Brined Turkey
While you’re able to cook dinner the turkey, take away it from the fridge two hours upfront, and preheat your oven to 350°F. Stuff the turkey with lemon, onion, garlic, and thyme.
Subsequent, you’ll truss the turkey, then pour a small quantity of oil over the breast and rub it evenly everywhere in the fowl. This can give it a pleasant, even coloration when it cooks. Season with salt and black pepper, then place it within the oven for 2-3 hours, till the temperature of the thickest a part of the thigh reaches 160°F.
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Description
Chef Michael Fojtasek shares the secrets and techniques to creating a superbly brined roast turkey with crispy pores and skin–simply in time for Thanksgiving!
1 complete turkey
1 lemon (reduce into quarters)
1 onion (reduce into quarters)
Half a head of garlic
A couple of sprigs of thyme
Salt & black pepper to style
Garnish: chopped parsley and black pepper
Brine (see recipe beneath)
For the Turkey Brine
1 1/2 quarts water
5 tablespoons kosher salt
1 1/2 quart ice
1 1/4 cups sorghum syrup (Like Muddy Pond)
1/2 head garlic
1 onion (quartered)
3 tablespoons complete black peppercorn
4 lemons (quartered)
6 sprigs thyme
First, give your turkey a fast rinse.
Then, brine it. Be sure to use a container that’s non-reactive. I usually use plastic. Brine for twenty-four hours. In case you have time, one of the best subsequent step is to take away the fowl from the brine and place it uncovered within the fridge for a further 24 to 36 hours. Permitting the fowl to take a seat breast-side up for that period of time permits the pores and skin to kind what we name a pellicle, or “the crispy.”
While you’re able to cook dinner the turkey, take away it from the fridge for 2 hours and preheat your oven to 350°F. Stuff it with the lemon, onion, a halved head of garlic, and some sprigs of thyme.
Truss it. Pour a small quantity of oil over the breast and rub it everywhere in the fowl evenly. This can give it a pleasant, even coloration when it cooks.
From there, I season pretty liberally with salt and floor black pepper.
Then, it goes into the oven till the temperature of the thickest a part of the thigh has a thermometer studying of 160°F. This will take as much as three hours and even lower than two, relying on the oven.
As soon as it has reached the specified temperature, take away it from the oven and permit it to relaxation. I prefer to loosely cowl the turkey with foil and set it apart whereas I end the opposite components of the meal. It must relaxation for at least 20 minutes. I choose extra like 35.
While you’re able to serve, take away the breast fully, then slice. I prefer to take away the legs and thighs to slice as nicely. All the pieces goes on a heat platter and will get somewhat chopped parsley and floor black pepper. It is a nice method to execute a turkey that’s all about taste and exquisite crispy pores and skin with out doing something loopy.
For the Turkey Brine
Place the salt, water, garlic, onion, black peppercorn, sorghum syrup, and lemons in a pot. Carry to a boil for 2 minutes. Pour over ice. Ideally, your whole brine is cool or, on the highest, room temperature.
Prep Time: 60Cook Time: 120
This put up was final up to date on November 15, 2025, to incorporate new insights.
