Brining and roasting turkey makes a juicy, flavorful bird that adds richness and flavor all the way down to the bone without the need for a rub or injection. This simple method takes some planning ahead, but the results are well worth it. Brining And Roasting a Turkey produces a juicy, flavorful bird with a crispy skin.
We are sharing our favorite basic herb and salt brine recipe in this post. We also have a great Buttermilk Brined Turkey recipe for you. It just uses a different recipe but still yields juicy, flavor filled results and a tender bird.
There are many ways to use turkey dinner leftovers. If you have any, try making homemade turkey soup or leftover holiday pie. Here is this year’s turkey straight out of the oven.
Cooking a turkey can seem intimidating, but brining your bird before roasting it in a convection oven is a foolproof way to get moist, flavorful meat and crispy, golden brown skin every time. This method keeps the turkey extra juicy while allowing it to cook quickly and evenly.
Why Brine and Convection Roast Your Turkey?
Brining involves soaking the raw turkey in a saltwater solution before cooking. This allows the brine to deeply penetrate the meat, resulting in a more flavorful, tender turkey that stays incredibly moist. The salt gently seasons the meat and helps it retain moisture.
A convection oven uses a fan to circulate hot air around the food, helping all sides cook faster and more evenly than a standard oven. Together, brining and convection roasting create a turkey that is:
- Extra moist and juicy
- Infused with flavor
- Cooked evenly throughout
- Finished faster than other methods
- Covered in crispy, browned skin
How Long to Brine a Turkey
For ideal moisture and flavor infusion, brine the turkey 8-12 hours before cooking. This gives enough time for the brine to fully penetrate into the meat without over-brining.
After brining, rinse off the turkey, pat it dry, and let it rest in the fridge uncovered for 1 hour before roasting. This helps the skin get ultra crispy.
Simple Turkey Brine Recipe
An easy brine can be made with just a few basic ingredients
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 gallons cold water
- Herbs and aromatics like peppercorns, rosemary, citrus, garlic (optional)
Bring about a quarter of the water to a boil. Add the salt and sugar, stirring until fully dissolved. Remove from heat, add the remaining cold water and aromatics, then chill completely before submerging the raw turkey.
Tips for Successful Brining
- Use a large bucket or cooler to fully cover the turkey in brine. Weigh it down if needed.
- Keep it cold when brining by adding ice or brining outside in a cooler.
- Rinse the turkey very well after brining and pat completely dry.
- Let the turkey air dry in the fridge for 1 hour before roasting if possible.
Roasting Your Brined Bird in a Convection Oven
Follow these simple steps for roasting your brined turkey in a convection oven:
Prep
- Remove turkey from brine, rinse, pat dry, and chill uncovered 1 hour.
- Remove giblets and neck from cavities. Tuck wings under body.
- Place turkey breast up on a rack in a roasting pan.
Cook
- Preheat convection oven to 425°F.
- Coat turkey with olive oil or butter and season with salt and pepper.
- Roast 30 minutes, then lower heat to 325°F.
- Roast until breast and thigh reach 165°F, about 1 3⁄4 – 2 hours.
Finish
- Cover turkey with foil if skin browns too quickly in last 30 minutes.
- Let rest 20 minutes before carving.
The convection oven will cook the turkey more quickly and evenly than a standard oven. Check temperature in multiple spots to ensure it’s fully cooked. Enjoy your juicy, flavorful holiday bird!
Frequently Asked Questions
How long does it take to cook a brined turkey in a convection oven?
Estimate 13-15 minutes per pound at 325°F. A 15 lb turkey takes around 3 hours.
Should I baste my turkey while it cooks?
Basting is not needed with a convection oven, as the circulating air helps self-baste. Basting with pan drippings may promote browning if desired.
What temperature should the turkey cook to?
Cook until the breast and thighs reach an internal temperature of 165°F. Juices will run clear at this point. Use a meat thermometer in multiple areas.
Can I brine a frozen turkey?
It’s best to fully thaw the turkey before brining. Brining works by infusing the meat, which is inhibited by ice crystals. Slow thaw turkey in the fridge first.
How much salt gets absorbed during brining?
A basic 1 cup salt to 2 gallon water brine only contributes about 3% retained salt. This enhances flavor while keeping sodium in check. Rinse well after brining.
Should I cook stuffing inside the turkey?
Cooking stuffing in the cavity can increase bacteria risk. It’s safer to cook stuffing separately to ensure a safe temperature.
Enjoy the Perfect Brined and Roasted Turkey
Brining and convection roasting your turkey helps ensure moist, flavorful meat and gorgeously crisped, browned skin. The convection oven saves time while keeping the temperature consistent for slow, even cooking. Those extra briny flavors take your holiday centerpiece to the next level!
What is the best salt for Brining?
Kosher Course Salt is an excellent choice for a salt brine. It will dissolve fully because the crystals are thin, flat and flaky. Before putting other salts into the brine with the bird, you might need to heat some of the water to fully dissolve the salt.
What is the formula for Brine?
One tablespoon of salt to every cup of water makes a simple salt brine, which is the most basic type of brine.
You can add extra herbs into your brine to infuse more flavor which is what we did. Our salt brine also includes honey, black peppercorns, fresh rosemary, and low sodium broth for added flavor infusion.