After years of trial and error, this brined slow roasted turkey has become the showstopping centerpiece every Thanksgiving table deserves. Juicy, tender, and full of rich flavor, it’s the recipe that brings extraordinary turkey to your holiday feast.
The Quest for a Better Turkey
Welcome to my kitchen, where Thanksgiving turkey has been a journey of discovery. Growing up, my mom, bless her heart, couldn’t cook a turkey to save her life—it was as dry as chalk every year. So, when I took over Thanksgiving, I vowed to uncover the secret to an extraordinary turkey. Over a couple of decades—and countless turkeys later—I finally perfected a truly unforgettable recipe. This brined slow roasted turkey, cooked gently over hours, emerges tender, juicy, and packed with flavor.
Why Brine a Turkey?
Brining is the secret to a turkey that’s moist, tender, and packed with flavor, making it well worth the extra step. The science behind brining is simple but powerful: the salt in the brine solution dissolves certain muscle proteins, reducing the muscle fibers’ ability to contract during cooking. Less contraction means less moisture is squeezed out, leading to juicier, more succulent meat throughout the bird.
Beyond moisture, brining also deeply seasons the turkey. Unlike salting just before cooking, which only affects the surface, brining allows flavors to penetrate all the way into the meat, infusing every bite with a balanced, savory taste. This process is especially beneficial for slow roasting, where the turkey is exposed to low heat for hours. With brining, the turkey retains moisture and flavor even through long cook times, delivering meat that’s juicy, perfectly seasoned, and tender. It’s a simple technique that elevates your Thanksgiving centerpiece into a showstopping, mouthwatering dish.
Why Slow Roast Turkey?
Slow roasting your turkey at a low temperature, like 170°F, is a game-changer for achieving tender, succulent meat. At this low heat, the turkey cooks gradually, allowing time for the connective tissues to break down and the flavors to fully develop without drying out. One of the biggest benefits? It’s almost impossible to overcook! The low temperature gives you a larger window of perfect doneness, so there’s far less risk of the meat turning tough or dry. Every bite is juicy, flavorful, and tender—a hallmark of a beautifully cooked bird.
Of course, the downside to slow roasting is the time commitment; at 170°F, your turkey will need many hours in the oven. But as it roasts slowly, your home will fill with the warm, savory aroma of Thanksgiving, making the wait part of the holiday magic. So, while it takes time, the reward is well worth it: a turkey that’s perfectly cooked from edge to center, infused with deep, delicious flavor, and ready to take center stage on your holiday table.
Food Safety When Making Brined Slow Roasting Turkey
Cooking a turkey at 170°F is a method that produces incredible tenderness and flavor, but it requires careful attention to ensure food safety. While there’s always some risk of foodborne illness with poultry, understanding how to handle and cook it properly eliminates that risk. In this section, we’ll walk you through the process step by step, relying on proven guidelines to help you prepare a turkey that’s both delicious and safe to serve.
The Science of Killing Bacteria
Bacteria like Salmonella and Clostridium perfringens, commonly associated with poultry, are destroyed when exposed to certain temperatures for a sufficient period. Research, such as O.P. Snyder’s HAACP and Slow-Roasting Turkeys, shows that bacteria begin to die at temperatures above 130°F, and prolonged exposure between 130°F and 165°F ensures they are effectively eliminated. Slow roasting at 170°F, when done correctly, safely cooks the turkey while preserving its juiciness and tenderness.
Start with High Heat
Begin by roasting the turkey at 500°F or higher for at least 15 minutes. This step eliminates surface bacteria, significantly reducing the risk of contamination when the oven temperature is lowered for slow roasting.
Avoid the “Danger Zone”
The “danger zone” for bacterial growth is between 41°F and 130°F, where bacteria can multiply quickly. Starting with high heat ensures the turkey moves through this range more efficiently and quickly. Maintaining a steady oven temperature of 170°F then allows the bird to slow roast safely.
Low and Slow, Done Right
Once the turkey is roasting at 170°F, the internal temperature must eventually reach 165°F in the thickest part of both the breast and thigh. This guarantees that every part of the bird is fully cooked and safe to eat.
Double the Thermometers for Safety
For precise cooking, use a dual probe oven-safe thermometer: one in the thickest part of the thigh and the other in the thickest part of the breast. This allows real-time monitoring and verifies that both areas reach the safe internal temperature of 165°F, eliminating any guesswork. Be careful not to let the thermometers touch bone, gristle, or the pan, as this can lead to inaccurate readings (National Turkey Federation).
If you don’t have two oven-safe thermometers, check the temperature in both the breast and thigh using an instant-read thermometer before serving. For guidance on monitoring the cooking progress and timing, see the “Managing the Timing” section below.
To Truss or Not to Truss
The question of whether to truss a turkey—tying the legs together with kitchen twine and sometimes securing the wings—often sparks debate in the kitchen. Trussing is a traditional technique, but, in my opinion, it’s not essential to achieving a perfectly roasted bird. When using an ultra-slow cooking method at a very low temperature and incorporating brining, the decision to truss takes on a different significance.
What Does Trussing Do?
Trussing creates a compact, uniform shape for the turkey. By tying the legs and tucking in the wings, trussing supposedly:
- Encourages Even Cooking: By bringing the turkey into a tighter shape, proponents argue that it cooks more evenly, especially during high-heat roasting.
- Improves Presentation: A trussed turkey often looks picture-perfect on the platter, with neat, symmetrical legs and wings.
- Retains Moisture: Some believe that tying the legs helps lock in juices, preventing the breast meat from drying out.
How Slow Cooking Impacts Trussing
When slow cooking at the very low temperature of 170°F, the trussing decision changes slightly because of the unique way heat interacts with the bird:
- Slower Heat Penetration: In ultra-slow cooking, tightly trussing the turkey can make it harder for heat to penetrate into the thickest parts, such as the thighs, leading to uneven cooking. Leaving the bird untrussed allows heat to circulate more freely around the legs and thighs, ensuring they cook thoroughly.
- Minimal Impact on Moisture Retention: Slow roasting naturally helps retain the turkey’s juices over the long cooking period, reducing the need for trussing to “lock in” moisture. The breast stays juicy without the legs being tied in place.
- Extended Cooking Time for the Legs: Because the legs are naturally exposed to more heat when untrussed, they cook at the same pace as the breast, which is especially beneficial when cooking low and slow.
How Brining Impacts Trussing
With a brined turkey, the decision to truss becomes less about retaining moisture and more about personal preference. Brining infuses the meat with salt and water, locking in moisture and ensuring a juicy bird, even if you don’t truss. Here’s how brining changes the equation:
- Enhanced Juiciness: A brined turkey is inherently moist and flavorful, so trussing for the sake of preventing dryness is unnecessary. The brine takes care of that for you.
- Reduced Need for Compactness: Since brining improves the overall tenderness and juiciness, leaving the turkey untrussed allows the legs and thighs to cook more evenly without sacrificing moisture.
- Crispier Skin Potential: Brining combined with untrussed roasting gives more exposed surface area for the skin to crisp up beautifully, adding texture to every bite.
What Happens If You Don’t Truss?
If you skip trussing, your turkey might look a little less “polished,” but there are practical advantages to letting it roast naturally:
- Better Air Circulation: Without trussing, the legs and thighs are more exposed to heat, which can lead to better cooking in these thicker areas. This is especially important in slow cooking, where even heat distribution is key.
- More Crispy Skin: When the legs and wings are left untied, more surface area is exposed to the oven’s heat, creating additional crispy, golden skin.
- Less Effort: No trussing means one less step in your turkey prep—and less fuss when carving.
Why I Don’t Truss
I prefer to leave my turkey untrussed, especially when slow roasting and brining. The brine delivers juicy meat, while skipping trussing allows heat to circulate freely, helping the dark meat cook thoroughly without overcooking the breast. Plus, the extra exposed surface area gives me that irresistible crispy skin I love. While an untrussed turkey might not look as picture-perfect, I’ve found that flavor, texture, and simplicity win every time. I carve the turkey in the kitchen and bring a serving platter of sliced turkey to the table so my guests never see the cooked whole turkey. Bottom line, I prioritize taste and texture over anything else.
Ultimately, whether to truss or not comes down to your priorities. If you’re brining and slow cooking, there’s little need to truss. However, if presentation matters most to you, or you’re cooking at a higher temperature, trussing might be worth considering. Either way, the goal is the same: a turkey that’s flavorful, tender, and safe to serve.
Flavored Brines: Are They Worth It?
Flavored brines, packed with ingredients like herbs, spices, or apple cider, promise to deliver a turkey bursting with flavor, but the science paints a different picture. While salt in the brine dissolves into ions small enough to penetrate the turkey’s dense muscle fibers, flavor molecules are far larger and unable to pass through the muscle cell walls. For example, essential oils from herbs and citrus have molecular structures that are hundreds of times larger than sodium or chloride ions, making it impossible for them to infuse the meat beyond the surface.
Acidic additions, like cider or vinegar, further complicate things. Acids begin to denature the turkey’s proteins, essentially pre-cooking the outer layer of the meat. This can lead to an unappealing texture, defeating the primary purpose of brining: retaining moisture and improving tenderness.
For a perfectly juicy, flavorful turkey, a simple saltwater brine is all you need. It works efficiently at a molecular level to hydrate and season the meat, while external flavor boosters like rubs, butter blends, or gravies deliver all the complementary notes you’re looking for—without unintended side effects.
Mise en Place: Setting Up for Success
The first step in tackling this Brined Slow Roasted Turkey recipe—or any recipe—is to fully read through the recipe instructions. With this long, detailed recipe featuring complex preparation and roasting steps, understanding the process is crucial. Once you’ve reviewed the steps, gather all necessary equipment and measure out each ingredient. This practice, known as “Mise en Place,” or “everything in its place,” is key to culinary success. Mise en place ensures you have a clear roadmap, all your tools and ingredients ready, and the confidence to handle even intricate recipes like this one. It not only saves time but also prevents last-minute surprises, making the cooking process smoother and more enjoyable.
Ingredients for Brined Slow Roasted Turkey
- Fresh or Frozen Turkey –Select a turkey between 14 and 24 pounds based on the size of your gathering. While a fresh turkey is ideal for this method, a frozen turkey works just as well if fully thawed ahead of time. For larger gatherings, consider roasting two smaller turkeys instead of one large bird. This approach reduces preparation time, offers more dark meat, and ensures even cooking. Just be sure your oven has enough space to accommodate both turkeys.
- Morton Kosher Salt – Essential for the brine, this coarse salt helps the turkey retain moisture and enhances flavor. You’ll use a good amount for the brining process and seasoning.
- Red Delicious Apples – These sweet apples are placed inside the turkey cavity during roasting to add subtle sweetness and moisture to the meat.
- White Onion – A large white onion is added to the turkey cavity, lending savory aromatics to the bird as it roasts.
- Olive Oil – Used to coat the turkey before seasoning, olive oil helps the skin turn golden and crispy while locking in moisture.
- Garlic Powder – A simple and versatile seasoning that adds a hint of garlic flavor to the turkey.
- Kosher Salt – Additional salt is used for seasoning the turkey, enhancing its natural flavors during roasting.
- Fresh Ground Pepper – Provides a touch of spice and depth, balancing the other seasonings on the turkey.
Equipment You’ll Need for Brined Slow Roasted Turkey
- 40-Quart Stock Pot (or Equivalent) – A large stock pot is necessary for brining the turkey. It should be big enough to fully submerge the bird in the brine while leaving some room for movement. If you don’t have a stock pot this size, a food-safe bucket or cooler can work as an alternative.
- Roasting Pan (2 Inches Larger Than Your Turkey) – Choose a roasting pan that is slightly larger than your turkey to allow heat to circulate evenly around the bird. A pan with a removable, V-shaped rack is ideal, as it keeps the turkey elevated and promotes even cooking.
- Dual Probe Oven-Safe Thermometer – A thermometer with dual probes, or two thermometers, allows you to monitor the internal temperature of both the turkey breast and thigh simultaneously, ensuring precise cooking and eliminating guesswork.
- Instant-Read Thermometer – If you don’t have a dual probe thermometer, an instant-read thermometer is a must for checking the internal temperature of the turkey in multiple spots before serving.
- Heavy-Duty Aluminum Foil – This durable foil is used to tent the turkey during the initial high-heat roasting phase, preventing the skin from over-browning while locking in moisture.
How to Prepare a Brined Slow Roasted Turkey
Thawing
If you’ve opted for a frozen turkey over fresh, thawing it properly is the first step to a successful brined, slow-roasted turkey. Thawing safely allows your bird to cook evenly and minimizes the risk of foodborne illness. Here are the best methods to thaw your turkey, along with timing guidelines based on its size.
Best Ways to Thaw a Turkey
- Refrigerator Thawing (Recommended)
- This is the safest and most reliable method. Place the frozen turkey in its original packaging on a rimmed baking sheet or in a large pan to catch any drips.
- Keep the turkey in the refrigerator at 40°F or below throughout the thawing process.
- Allow approximately 24 hours per 5 pounds of turkey to thaw completely.
- Cold Water Thawing (Faster Option)
- If time is short, you can thaw the turkey using cold water. Submerge the bird (still in its original packaging) in cold water.
- Allow approximately 30 minutes per pound of turkey for thawing.
- When you are done thawing, leave the turkey in it’s original packaging so you can determine how much brine solution in the next step.
Pro Tips for Thawing
- Plan Ahead: Thawing takes time, especially for larger turkeys, so it’s best to start early.
- Never Thaw at Room Temperature: Thawing on the counter can cause the turkey’s outer layers to sit in the “danger zone” (41°F to 130°F), where bacteria multiply quickly.
- Double-Check for Ice: After thawing, be sure to check that there’s no ice remaining in the cavity before starting your brining process.
Once fully thawed, you’re ready to brine and prepare your turkey for slow roasting.
Brining
- Choose Your Brining Vessel – Use a large stock pot (at least 40 quarts), a food-safe bucket, or even a brining bag that can hold your turkey and enough liquid to fully submerge it.
- Determine How Much Brine Solution You Will Need –
- Place the thawed turkey (in it’s original packaging) into the brining vessel.
- If you have already removed the original packaging, you can do this with the raw bird, simply rinse the turkey and the brining vessel after the measurement.
- Fill the brine container with clean water until it is 2 inches above the turkey. Mark the inside of the brine container at the water line. Then remove the turkey and place in the refrigerator.
- Measure how much water is in the stockpot (I use a one gallon pitcher to roughly measure the water). You don’t need an exact, to the ounce measurement. A rough ballpark is fine.
- Place the thawed turkey (in it’s original packaging) into the brining vessel.
- Prepare the Brine Solution – Dissolve kosher salt in cold water, using 1 and 1/4 cup of Kosher salt per gallon of water.
- Submerge the Turkey – Place the turkey, breast down, in the brine, ensuring it is completely covered. If necessary, weigh it down with a plate or heavy object to keep it fully submerged.
- Refrigerate – Brine the turkey in the refrigerator or a cooler filled with ice to keep it below 40°F.
- Cover the brining container and allow 1 hour of brining per pound of turkey, but no more than 24 hours to avoid over-salting.
- Rinse and Pat Dry – Once brining is complete, remove the turkey, rinse it thoroughly under cold water to remove excess salt, and pat it dry with paper towels. This ensures the skin crisps beautifully during roasting.
Pro Tips for Successful Brining
- Keep it Cold: Maintaining a safe temperature throughout the brining process is critical. If using a cooler, monitor the ice level and replenish as needed.
- Don’t Over-Brine: Longer isn’t always better. Sticking to the recommended time prevents the turkey from becoming overly salty.
- Dry the Skin Well: A dry surface is key to achieving that golden, crispy skin during roasting.
With your turkey brined and ready, you’ve set the stage for a slow-roasted masterpiece that’s bursting with flavor and succulence!
Prepping the Bird for the Oven
- First thing, if your bird has one of those pop-up timers, get rid of it. It’s useless and will only cause you to overcook the turkey into a chalkboard worthy hunk of dry meat.
- Place the quartered apple and onion pieces into the turkey cavity.
- Smear the olive oil over the outside of the turkey.
- Sprinkle the turkey with the garlic powder, Kosher salt, and fresh ground pepper.
- Insert one the of the thermometer probes into the thickest part of the breast and the other into the thickest part of a thigh.
- Loosely tent the turkey and roasting pan with heavy duty aluminum foil. You can use regular foil if that’s what you have available.
- Place the giblets in a medium saucepan and cover with water. Turn heat to medium-low and simmer for one hour. Remove from the heat. Reserve the broth to use for gravy.
Roasting
The roasting process is where all the preparation comes together, transforming your brined turkey into a golden, flavorful masterpiece. My method combines an initial high-heat phase with ultra-slow cooking to ensure both safety and succulence, followed by a final browning step for a beautiful presentation. Here’s how I do it:
Step 1: Start with High Heat
Begin by roasting your turkey in a 500°F oven:
- For turkeys up to 18 pounds, roast at this temperature for 20 minutes.
- For turkeys larger than 18 pounds, increase this time to 30 minutes.
This high-temperature phase kills harmful surface bacteria and jumpstarts the cooking process. Make sure to tent the turkey loosely with heavy-duty aluminum foil to prevent the skin from over-browning during this stage.
Step 2: Lower the Temperature
After the initial high-heat phase, reduce the oven temperature to 170°F.
- Note the time and internal temperature of the turkey at this point to help monitor the cooking process.
- Slow roast the turkey, allowing approximately 1 hour per pound of turkey. For more details on estimating completion times, see the “Managing the Timing” section.
Step 3: Monitor Progress
Check and record the turkey’s internal temperature every hour using a dual-probe oven-safe thermometer. Insert one probe into the thickest part of the thigh and the other into the thickest part of the breast. If you don’t have a dual-probe thermometer, use an instant-read thermometer to check both areas.
Step 4: Remove the Tenting
When the turkey’s internal temperature reaches 145°F, remove the foil tent. This allows the skin to crisp up during the final stages of cooking.
Step 5: Brown the Turkey
At 160°F, increase the oven temperature to 325°F. Roast the turkey at this higher temperature until it reaches the safe internal temperature of 165°F in both the breast and thigh. This step ensures a golden-brown finish while the turkey completes cooking.
Final Step: Rest Before Serving
Once the turkey reaches 165°F, remove it from the oven and let it rest for at least 30-40 minutes before carving. Resting allows the juices to redistribute, ensuring every slice is tender and juicy. The resting period also allows you time to cook your sides in the oven.
Making the Gravy
- In a medium saucepan over medium heat, melt the butter until it’s fully liquified.
- Gradually whisk the flour into the melted butter to form a roux.
- Continue whisking and cooking the roux for 2–3 minutes to remove the raw flour taste. For a thicker consistency, or if you’d like a nutty flavor, cook it a bit longer, but don’t let it burn.
- Slowly pour the 4 cups of broth into the roux while whisking continuously. This ensures a lump-free mixture.
- Taste and add turkey drippings for additional flavor, one tablespoon at a time. Continue to add drippings to your taste.
- Bring the mixture to a simmer, whisking frequently, until it thickens to your desired consistency (usually 3–5 minutes).
CAUTION: The turkey drippings may be salty so be sure to taste before each addition of drippings.
Managing the Timing to Prepare a Brined Slow Roasted Turkey
Timing the turkey preparation, is a crucial part of a stress-free Thanksgiving feast. From thawing to brining to roasting, careful planning guarantees your bird is cooked perfectly and ready when you need it. Here’s how I manage the timing for a brined, slow-roasted turkey.
Start with Thawing
If you’re using a frozen turkey, the first step is calculating how long it will take to thaw. Use these guidelines:
- Refrigerator Thawing: Allow 24 hours per 5 pounds of turkey.
- Cold Water Thawing: Allow 30 minutes per pound of turkey, changing the water every 30 minutes.
Plan backward from your desired serving time so the turkey is fully thawed before the next step. For example, if you’re serving a 16-pound turkey, it will take about 4 days to thaw in the refrigerator.
Add Time for Brining
Once the turkey is thawed, it’s time to brine. Brining infuses the bird with moisture and flavor, but it requires extra time:
- Allow 1 hour of brining per pound of turkey, but no more than 24 hours.
For a 16-pound turkey, you’ll need about 16 hours for brining, so factor this into your overall timeline. After brining, rinse and dry the turkey before moving on to roasting.
Estimate Cooking Time
The roasting process begins with a high-heat phase and then shifts to low-temperature cooking. At 170°F, plan for 1 hour per pound of turkey. For example:
- A 16-pound turkey will take approximately 16 hours to slow roast, including the time for the initial high-temperature roasting phase.
Monitor and Adjust During Roasting
During roasting, I track the turkey’s progress closely:
- Record the internal temperature and time every hour using a thermometer.
- Calculate the approximate temperature change per hour to estimate when the turkey will reach 165°F. For example, if the turkey’s temperature increases by 15°F per hour, I can extrapolate to approximate the remaining time.
Account for Final Preparations
I aim to have the turkey reach 165°F 1-2 hours before dinner time. This allows plenty of time to:
- Rest the turkey for 20-30 minutes, letting the juices redistribute.
- Prepare and finish side dishes while the oven is free.
- Carve the turkey and arrange it on a serving platter.
Don’t worry about the turkey becoming cold. Keep it tented and it will stay warm.
Putting It All Together
For a 16-pound frozen turkey served at 6 PM, your timeline might look like this:
- Thawing: Begin thawing in the refrigerator 5 days in advance (around noon on Day 1).
- Brining: Brine the turkey for 16 hours, starting the evening before cooking (around 6 PM on Day 4).
- Roasting: Begin roasting around midnight on the morning of Day 5, allowing 16 hours for slow cooking plus resting and carving time.
With careful planning, you can confidently serve a perfectly brined, slow-roasted turkey right on schedule!
Frequently Asked Questions
Here are some of the most common questions about preparing a brined slow roasted turkey. If you have more questions, feel free to leave a comment!
- How long do I cook the turkey at 170°F?
Cooking time depends on the weight of your turkey. As a general rule, allow approximately 1 hour per pound when slow roasting at 170°F. For example, a 16-pound turkey will take roughly 16 hours to reach the safe internal temperature of 165°F. To ensure precision, use a meat thermometer to monitor the internal temperature regularly and refer to the “Managing the Timing” section for more details. - What happens if I overshoot the temperature?
It’s difficult to overshoot the temperature when slow roasting at 170°F because of the low cooking temperature. However, if the turkey goes beyond 165°F, the muscle fibers may begin to tighten (or “seize”), causing the juices to be released. While this can make the meat slightly drier, the brining process helps retain moisture, so your turkey will still be flavorful and tender. To avoid overshooting, check the turkey’s temperature regularly, especially during the final stages of roasting. - Can I stuff the bird?
I don’t recommend stuffing the turkey when slow roasting, as it can interfere with even cooking. Stuffing inside the cavity increases the cooking time and makes it harder to ensure the stuffing and the turkey reach safe internal temperatures of 165°F. Instead, cook your stuffing separately in the oven for better flavor and texture. However, if you’d like to add aromatics to the cavity, such as apples, onions, or herbs, they’re perfectly fine to use and won’t affect the cooking process. - Can I make gravy from the pan drippings of a brined slow roasted turkey?
Yes, you can make gravy from the pan drippings of a brined slow-roasted turkey, but be cautious with salt. Since the brining process adds salt to the turkey, the drippings might already be quite salty. To balance flavors, make a roux, then use the broth created when you boil the neck and giblets for your dressing as a base for your gravy and add small amounts of pan drippings. Make sure you frequently taste as you prepare the gravy.
Have more questions? Let me know in the comments below, and I’ll be happy to respond as soon as I see the question!
Storing Leftover Turkey
I don’t know about you, but when I buy a turkey, I’m already dreaming about the leftovers. Who doesn’t love Thanksgiving turkey sandwiches, soups, or casseroles? To make the most of your leftover turkey, proper storage is key—and so is safe thawing and reheating.
The best way to store turkey is to break it down into serving sizes or slices. This not only makes freezing easier but also ensures faster thawing when you’re ready to enjoy it again. Whether you’re refrigerating or freezing, following USDA guidelines helps keep your leftovers safe and delicious.
Storing Leftovers
- Refrigerate: Place the turkey in shallow, airtight containers or wrap tightly in heavy-duty aluminum foil. Store in the refrigerator within two hours of cooking, and consume within 3-4 days.
- Freeze: For longer storage, freeze turkey in portions using freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. Properly frozen turkey can last up to 4 months.
Thawing Leftovers
When it’s time to enjoy your turkey leftovers, proper thawing is just as important as storage:
- Refrigerator Thawing: For best results, thaw turkey in the refrigerator. Allow 24 hours for every 4-5 pounds of turkey.
- Quick Thawing: If you need turkey faster, place it in a sealed bag and submerge it in cold water, changing the water every 30 minutes.
Reheating Leftovers
To reheat your turkey safely and maintain its flavor:
- Heat in the oven at 325°F, adding a splash of broth or water to keep it moist. Cover with foil to retain moisture.
- For quicker reheating, use the microwave, heating in short intervals and stirring to ensure even warmth.
- Ensure the turkey reaches an internal temperature of 165°F before serving.
References
Brined Slow-Roasted Turkey
Make your holiday table unforgettable with this brined slow-roasted turkey. A simple salt brine enhances the bird’s natural flavor, while olive oil and garlic add a delicate finish. Slow roasting at 170°F creates tender, juicy meat that melts in your mouth, making this turkey the undeniable star of the show.
Ingredients
Brine:
- 3 gallons water
- 3 and 3/4 cups Kosher salt
Turkey:
- 14–24 pound turkey, fresh or frozen (I used a 16# frozen for this recipe)
- 2 Red Delicious apples, quartered
- 1 white onion, quartered
- 4 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground pepper
Gravy:
- 4 ounces of unsalted butter
- 1/4 cup of all-purpose flour
- 4 cups of turkey broth (from simmering the neck and giblets)
- turkey drippings to taste
Instructions
Thawing the Turkey
- Review the step-by-step directions in the “Thawing” section under “How to Prepare a Brined Slow Roasted Turkey” above.
Brining the Turkey
- Review the step-by-step directions in the “Brining” section under “How to Prepare a Brined Slow Roasted Turkey” above.
Prepping the Turkey for the Oven
- Review the step-by-step directions in the “Prepping the Turkey for the Oven” section under “How to Prepare a Brined Slow Roasted Turkey” above.
Roasting and Gravy
- Review the step-by-step directions in the “Roasting” section under “How to Prepare a Brined Slow Roasted Turkey” above.
It’s so moist! There is more prep work because of the brining but on Thanksgiving all you have to do is monitor your thermometers and then sit back and enjoy the compliments. I’ll always prepare my turkeys with this method from now on.
I will admit I didn’t have the time for the turkey to tie up my oven for 16 hours so I set the oven for 225.
Thank you for sharing this recipe.