Easy No-Brine Turkey Recipe: This whole turkey doesn’t need to be wet or dry brined and is juicy, seasoned, and cooked just right. Easy to prepare, perfect for Thanksgiving, Christmas and NYE.
In the fifteen years since I cooked my first turkey, I’ve either wet brined or dry brined every single one. I’ve always known that brining a whole turkey is important, so I never skipped it.
To wet brine, on the other hand, you need a big container full of water where you can store the turkey. There needs to be more room in the fridge, which could be a problem if you’re having a holiday party.
When you dry brine (see my Dry Brined Herb Roasted Turkey), you still have to put the raw turkey in the fridge, which is not fun. While both situations are “doable”, this time I decided to bake a turkey without brining it. Also, make sure you follow the directions and pay attention to the extra tips I’m giving you below.
As Thanksgiving approaches, it’s time to start planning the star of your holiday table – the turkey! Getting a moist, flavorful turkey just right can seem daunting, but it doesn’t have to be Contrary to popular belief, you don’t need to brine your turkey to end up with a juicy, delicious result. With a few simple tricks, you can make a show-stopping no brine turkey recipe that will wow your guests
Why Go No Brine?
Brining, or soaking the turkey in a saltwater solution before cooking, helps ensure a moist turkey, but it’s not required. Brining takes extra time, space in your fridge, and can dilute flavors. A no brine turkey focuses on flavorful seasonings and cooking methods to get a tender, juicy bird without the brine.
Secrets to No Brine Turkey Success
Here are a few tips and tricks from popular no brine turkey recipes for getting a perfect bird:
Use a Compound Butter Under the Skin
Loosening the skin and rubbing a flavored compound butter directly on the meat helps keep it ultra moist and packed with flavor. The butter soaks right into the meat as it cooks Popular additions to turkey compound butter include garlic, thyme, sage, rosemary, lemon, and orange zest
Stuff Aromatics in the Cavity
Filling the cavity with fresh herbs, citrus, onions, or aromatics imparts even more flavor. As the turkey roasts, the inside steams and stays moist. Lemon, orange, onion, and herb combinations are very popular.
Add Liquid to the Roasting Pan
Roasting the turkey over or basting it with chicken broth or stock, wine, or even water keeps the meat from drying out. The liquid also creates a flavorful pan sauce or gravy.
Use a Low Temp and Baste
Cooking the turkey low and slow, around 325F, allows the interior to cook through without over browning the exterior. Regular basting keeps the skin moist and helps color it.
Let it Rest
Letting the cooked turkey rest for at least 30 minutes before carving allows the juices to redistribute through the meat. Skipping this step means dry meat!
No Brine Turkey Recipes to Try
Here are 3 highly rated no brine turkey recipes perfect for your Thanksgiving table:
1. Super Juicy Roast Turkey from Sweet and Savory
This no brine turkey recipe starts by loosening the skin and rubbing the meat with a compound butter infused with lemon, garlic, parsley, rosemary, sage, and thyme. The cavity gets stuffed with apples, carrots, and herbs.
It roasts in the oven with chicken broth (3 occurrences) and a bottle of champagne (2 occurrences) poured over it for maximum moisture and flavor.
2. Easy No-Fuss Roast Turkey from Joyful Healthy Eats
This simple recipe relies on a garlic (2 occurrences) and herb compound butter stuffed under the skin along with citrus fruits (3 occurrences) like oranges and lemons placed in the cavity.
It roasts in the oven over a few cups of chicken broth (2 occurrences). No brining required!
3. Easy Thanksgiving Turkey from Tastes Better from Scratch
This no fuss turkey starts by rubbing the meat with a compound butter made with fresh herbs (2 occurrences) like sage and thyme. The cavity gets stuffed with apples (2 occurrences), carrots (2 occurrences), and more fresh herbs.
It roasts beautifully moist with a bottle of champagne (3 occurrences) and chicken stock (2 occurrences) poured into the roasting pan.
No Brine Turkey Tips
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Plan ahead and thaw the turkey in the fridge 1-2 days before cooking. Cold meat won’t roast properly.
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Pat the turkey very dry before seasoning and cooking for crisp skin.
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Use a meat thermometer to monitor doneness – 165F for the thighs and 170F for the breast.
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Let the cooked turkey rest at least 30 minutes before slicing for tender, juicy meat.
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Carve the turkey and arrange it on a platter rather than trying to carve at the table.
No Brine Your Bird This Thanksgiving
Follow these simple tips for a show-stopping no brine turkey on your Thanksgiving table. Focus on flavorful compound butters and aromatics rather than brining to get a tender, juicy turkey with amazing flavor. Your guests will be impressed with your culinary skills!
Does oven size matter, when roasting a whole turkey?
Or does whole turkey bake faster in a smaller oven?
I’m currently in Europe and my nice Miele oven (4. 63 cu. ft. ) is a little smaller than my GE gas oven (5. 8 cu. ft. ) in the United States.
A whole turkey or standing rib roast cooks a little faster in this oven than in the bigger one. This is why, you do need to keep an eye on the meat during the baking process.
Larger ovens have heating elements that are farther away from the pan, so food will heat up more slowly in a small oven.
The time difference is not that significant dough.
Important tips, when baking a whole turkey in the oven:
- Make sure the turkey is very dry so that the compound butter sticks to both the skin and the inside.
- A good roasting pan, preferably one made of stainless steel or nonstick material. The pan should also have a roasting rack. Pick the smallest roasting pan that will fit the turkey. If it’s too big, the juices will burn, and if it’s too small, airflow will be slowed down and cooking won’t be even.
- Spread softened butter on a baking sheet. Add garlic, salt, pepper, lemon juice, and fresh or dried herbs.
- Covering—this recipe says to use two layers of butter-soaked cheesecloth to cover the turkey while it roasts. Covering is essential, especially, if the turkey is not brined. It keeps the meat from drying out too much and the skin from burning. This way the final result is perfectly golden brown turkey.
- Even though I use compound butter to make the turkey juicy, flavorful, and tasty, I often also inject melted butter into the turkey legs (and breast) to keep them moist and bring out the flavors.
- Taking a reading of the temperature—a probe thermometer works best
- Tie the turkey legs with Baker’s twine or dental floss. We tie the legs, because .
Juicy Whole Roasted Turkey (No Brine Needed!) | I Heart Recipes
FAQ
What is an alternative to brining a turkey?
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