Nov 115 min read

Traditional Roasted Turkey w/ Overnight Brine

Updated: Nov 25

This recipe will yield a tender, juicy and flavorful turkey by using an overnight brine, aromatic stuffing and careful roasting. Follow these detailed instructions for a perfect holiday centerpiece.

What are the most common ways to cook a Turkey?

1. Roasting

Method: Traditional oven-roasting is the classic way to cook a turkey. After prepping with seasoning and aromatics, the turkey is roasted at around 325°F to 350°F until it reaches an internal temperature of 160°F. Let rest until 165°F.
Roughly 13-15 minutes per lb.
Pros: Great for a juicy turkey with a crispy, golden-brown skin.
Cons: Takes up oven space and can be time-consuming.

2. Smoking

Method: The turkey is slow-cooked in a smoker or on a grill using wood chips (such as apple, hickory, or mesquite) to infuse a smoky flavor. Smoked turkeys are cooked at low temperatures (225°F to 250°F) for several hours.
Roughly 30-40 minutes per lb.
Pros: Deep, rich smoky flavor, with a tender and moist result.
Cons: Takes a long time and requires a smoker or grill with indirect heating capabilities. Sometimes the skin can become chewy instead of crispy.

3. Deep-Frying

Method: A whole turkey is submerged in hot oil (usually peanut oil) at about 350°F in an outdoor fryer. It cooks much faster than other methods, taking about 3-4 minutes per pound.
Pros: Very quick and results in incredibly crispy skin and moist meat.
Cons: Requires careful handling for safety, a large amount of oil and an outdoor cooking space.

4. Grilling (Indirect Heat)

Method: Using a grill, especially a charcoal or gas grill, the turkey is cooked with indirect heat at medium temperatures, often around 325°F. Wood chips can be added for a slightly smoky flavor.
Pros: Adds a mild smoky flavor without needing a smoker; great for outdoors.
Cons: Needs consistent heat monitoring; takes up grill space for several hours.

5. Spatchcocking and Roasting

Method: The turkey is butterflied by removing the backbone, then laid flat and roasted in the oven. This method shortens cooking time and allows for more even browning.
Pros: Faster cooking, more even cooking, and crispy skin.
Cons: Requires breaking down the bird, which can be challenging.

6. Rotisserie

Method: A turkey is mounted on a rotisserie spit and cooked while rotating, either on a grill or in an electric rotisserie oven.
Pros: Produces evenly cooked, juicy meat with a golden-brown skin.
Cons: Requires a rotisserie setup and takes up grill or countertop space.

Here we will be discussing the roasting and smoking methods.

Instructions:

1. Brine the Turkey (Night Before):

In a large pot, heat 2 cups of water and stir in the salt and All-Purpose until dissolved. Remove from heat and add the remaining cold water, ensuring the mixture is completely cool.
Submerge the thawed turkey in the brine. I like to use place the turkey in a brine bag and pour the brine over the turkey and seal, removing excess air. Ensure the turkey is fully submerged. Keep cool by placing in the fridge or in a 5 gallon bucket with ice over night. Ideally brine for one hour per lb. but no longer than 24 hours.

2. Prep the Turkey (Day Of):

IF ROASTING:

Preheat the oven to 350°F (175°C).
Remove the turkey from the brine and rinse it thoroughly under cold water to remove excess salt. Pat the turkey dry with paper towels, inside and out.
Place the turkey on a roasting rack in a large roasting pan.

IF SMOKING:

Preheat your smoker to 225-250°F. Use apple, hickory, or cherry wood chips or pellets for a mild and slightly sweet flavor. Follow your smoker's instructions for maintaining a consistent temperature.
Place a drip pan filled with water beneath the grates to add moisture to the smoking chamber and keep the turkey juicy.
Once the turkey reaches an internal temperature of 140°F, increase the temperature of the smoker to 375°F until the turkey reaches 160°F in the thickest part of the meat (breast). This will help crisp up the skin.

3. Stuff with Aromatics:

Season the turkey cavity with salt and pepper.
Place the onion quarters, orange slices, celery chunks, apple wedges (if using), rosemary, thyme, and sage into the cavity of the turkey. This will add moisture and aroma during roasting.
Tuck the wing tips under the bird to prevent burning.

4. Truss the Turkey:

Use butcher’s twine to tie the turkey legs together, which helps it cook evenly and looks more presentable.

5. Oil and Season the Turkey:

Rub the outside of the turkey with olive oil or melted butter, making sure to coat it evenly. Sprinkle the skin with All-Purpose and Catchin' Fish seasoning liberally.

6. Roast or Smoke the Turkey:

IF ROASTING:

Place the turkey in the preheated oven and roast at 350°F. A general guideline is 13 minutes per pound for an unstuffed turkey, 15 minutes per pound for a stuffed turkey, or until an internal temperature of 165°F is reached in the thickest part of the breast and thigh (avoid touching the bone). Remove at 160°F. Let rest until 165°F.
Tip: Cover the turkey loosely with foil if it begins to brown too quickly.

IF SMOKING:

Place the turkey breast-side up on the smoker grate.
Smoke the turkey at 225-250°F for approximately 30-40 minutes per pound, or until the internal temperature in the thickest part of the breast and thigh reaches 160°F. Rest for 30 minutes. Temperature will rise to 165°F.
Check the smoker every hour to maintain the temperature and add wood chips as needed for consistent smoke.

7. Rest the Turkey:

Once the turkey reaches 160°F, remove it from the oven (or smoker) and let it rest for at least 20-30 minutes. The temperature will continue to rise to about 165°F. Resting allows the juices to redistribute, making for a juicier turkey.