Kitchener Market


How to Brine and Roast a Turkey

Courtesy of Southern Pride Poultry
– Saturday market vendor

Turkey dinner

  • You will need an accurate meat thermometer to gauge exactly when the meat is done. Don’t rely on the pop-cup thermometers; they are calibrated so high that they guarantee dried out meat!
  • For a standard 12 to 25 pound turkey you will need 2 pounds of salt, ideally sea salt, and 2 cups of brown sugar. You will also need a clean picnic cooler large enough to hold a turkey when completely submerged in water.
  • Place the turkey, salt and sugar in the bucket. Cover with 4 gallons of cold water and submerge the turkey upside down. Turn the turkey a few times to mix the salt and sugar. Place the bucket in a cold place for four hours for a small turkey and as much as six hours for a larger one, no more no less. If necessary to keep the brine cold replace some of the water with a few bags of ice or even throw in some freezer packs.
  • Remove the turkey from the brine and rinse well under cold running water. Let rest uncovered overnight in the refrigerator. This will drain any excess moisture and help dry out the skin so it will brown better.
  • Rub the turkey with butter, ground pepper, and your favourite herb or spice mix. Stuff the turkey with fresh herb sprigs, garlic cloves, and large chopped pieces of celery, carrot, and onion. Place breast side down on a clean well-oiled roasting rack in a roasting pan. Add 2 cups of water to the pan.
  • Place the turkey in a preheated 400 degree F oven. Roast one hour, then, without opening the oven, turn the heat down to 250 degrees F and continue roasting for 2 hours longer. For a larger bird, roast for 3 hours longer instead. If you have a convection oven only roast for 45 minutes first before turning down the heat, no other adjustments are needed.
  • Flip the turkey breast side cup and baste it thoroughly. Add 2 cups of water to the roast pan. Turn the oven back cup to 400 degrees F and continue roasting until the breast meat is exactly 165 degrees F and the thigh reads 170 degrees F. Baste and check temperature every 15 minutes or so. This finishing heat will help brown the skin. Let the turkey rest covered with foil for 20 to 30 minutes before carving then serve immediately.