Ingredients
(Scale up or down as needed)
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Water
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1 cup sugar
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1 cup kosher salt
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1 (10–12 pound) turkey, fully defrosted
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4 whole cloves
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4 bay leaves
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1 tablespoon vegetable or canola oil
Instructions
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Place the sugar and salt in 4 cups of hot water. Stir until both are fully dissolved.
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Transfer this mixture to a large stockpot. Add 1 gallon of cold water, the cloves, bay leaves, and a handful of ice to be sure the brine is completely cool. Stir to combine.
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Place the turkey breast-side down in the brine. The liquid should just cover the bird.
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Refrigerate for 18–48 hours. If refrigerator space is tight, you can also place the covered pot in a safe outdoor spot as long as the temperature stays below 55°F.
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When you’re ready to roast, preheat the oven to 450°F. Remove the turkey from the brine and discard the liquid.
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Set the turkey on a roasting rack inside a wide, low pan. Pat the skin dry with paper towels, tuck the wings back, and rub the skin lightly with oil.
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Roast on the lowest oven rack for 30 minutes. Loosely cover just the breast with foil—this helps it cook more evenly with the legs and wings.
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Pour 1 cup of water into the roasting pan, reduce the oven temperature to 350°F, and continue roasting for 1 hour.
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Remove the foil and roast another 15–30 minutes, until a thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 160–165°F. Total roasting time will usually fall between 1 hour 45 minutes and 2 hours, depending on the size of your turkey.
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Let the turkey rest for 20–30 minutes before slicing. This step really matters for juicy meat.
Slice and serve when ready.
Notes
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Outdoor brining option
If fridge space is limited, brining outside can work well in colder weather. Just be sure the temperature stays below 55°F and the turkey is well covered. -
Use a thermometer
White and dark meat cook at different rates. Checking a few spots takes the guesswork out and gives you more confidence. -
About internal temperature
Poultry is considered safe at 165°F, but pulling the turkey at 160°F and letting it rest allows carryover cooking to finish the job. Resting also helps the juices stay where you want them—in the meat, not on the cutting board.
