Roasted Brined Turkey
Why This Recipe Works
Big birds and small birds, kosher birds, and self-basting birds—with all of these choices, and more, on the market, how can the home cook make the right choice and then know how to make turkey properly? Our roasted turkey recipe allows for a brined or an unbrined turkey (we found you should never brine a kosher or a self-basting bird because it will become too salty) and for a turkey brined for four hours or overnight (the shorter the soak, the saltier the brine). It also provides timing and temperature guidelines for small (12- to 15-pound), medium (15- to 18-pound), and large (18- to 22-pound) birds (large birds get a hotter oven to start out, then a cooler oven to let them cook through without burning the skin).