Brined Turkey with Kosher Salt

Culinary Setting
Meal Type
Main Course, Entrée
3 HR
Cooking Style
Whole Turkey
Dish Type
Whole Bird


1 15-lb WHOLE TURKEY (not pre-basted or kosher), fresh

2 c ** kosher salt

2 Gallons ** cold water

1/3 c unsalted butter, melted


Remove neck and giblets from cavity of turkey, but leave "leg locks" on.

In a very large, clean container (non-corrosive pan or stockpot such as stainless steel, glass or a food-grade plastic container) mix kosher salt and water together with a long-handled spoon until salt dissolves.

Totally submerge turkey in solution and store, covered, in refrigerator overnight or for a maximum of 8-10 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep the turkey at a safe temperature of below 40 degrees F.

Remove turkey from brine. Discard brine. Place turkey on a wire rack, and set both rack and turkey in a clean, empty sink. Rub gently to release the salt from the turkey.

Pat skin and both interior cavities dry with clean paper towels.

Place turkey on a rack, breast side up, in a shallow roasting pan. Brush turkey with melted butter.

Roast turkey, in a preheated 325 degree F oven, for about 4 hours. During this time, baste with melted butter.

Roast until internal temperature reaches 165 degrees F. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently after roasting 3-1/2 hours.

Remove turkey from the oven and allow to stand for 20 minutes before carving.

**NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.