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 be intimidating, but brining your bird before roasting it in a convection oven is a foolproof way to get moist, flavorful meat covered in crispy, golden skin every time This method keeps the turkey extra juicy while allowing it to cook more quickly and evenly than in a standard oven
What is Brining and Why is it Important?
Brining is the process of soaking your raw turkey in a saltwater solution before cooking it. This allows the brine (the saltwater mixture) to deeply infuse into the meat, resulting in a more flavorful, tender turkey that stays incredibly moist through the long cooking process.
The salt in the brine gently seasons the turkey and causes the proteins in the meat to retain more moisture. Brining for 8-12 hours before roasting gives enough time for the brine to fully penetrate deep into the meat, while not over-brining and making it too salty.
How to Make a Simple Brine
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
- Aromatics like peppercorns, herbs, citrus, garlic (optional)
Bring about a quarter of the water to a boil, add the salt and sugar and stir occasionally until fully dissolved. Remove from heat, add the remaining cold water and any optional aromatics, then let cool completely before adding the raw turkey.
Make sure the turkey is fully submerged in the brine solution. Weigh it down with a plate if needed Keep the brine as cold as possible by adding ice or brining in a cooler outside.
After brining, rinse the turkey very well and pat it completely dry for crispy skin. Let it air dry in the fridge for an hour before roasting if possible.
Benefits of Convection Oven Roasting
Convection cooking uses a fan to circulate hot air around the food, helping every side cook faster and more evenly than a standard oven. Together with brining, using a convection oven to roast your turkey results in:
- Extra moist and juicy meat
- Full of flavor from the brine
- Cooked evenly throughout
- Crispy, browned skin all over
- Faster cooking time
Step-by-Step Instructions for Convection Roasting
Follow these simple steps for roasting your brined turkey in a convection oven:
Prep
- Take turkey out of brine, rinse, pat completely dry
- Let rest in fridge uncovered for 1 hour
- Remove giblets and neck from cavities
- Tuck wings under turkey
- Place turkey breast up on a rack in roasting pan
Cook
- Preheat convection oven to 425°F
- Rub turkey all over with olive oil or butter. Season with salt and pepper.
- Roast turkey for 30 minutes.
- Lower temperature to 325°F.
- Continue roasting until breast and thigh reach 165°F, about 1 3/4 to 2 hours.
Finish
- Cover turkey with foil during last 30 minutes if skin browns too quickly
- Let rest at least 20 minutes before carving
The convection oven will cook the turkey more quickly and evenly than a standard oven. Check the temperature in a few places with a meat thermometer to ensure doneness.
Convection Oven Brined Turkey FAQs
How long does it take to cook a brined turkey in a convection oven?
Cooking time varies based on turkey size, but estimate 13-15 minutes per pound at 325°F in a convection oven. A 15 lb turkey takes about 3 hours.
Should I baste my turkey while it cooks?
Basting isn’t necessary when roasting a brined turkey in a convection oven. The circulating air helps the turkey self-baste with its juices. Basting with pan drippings may help promote browning.
What temperature should I cook the turkey to?
Cook until the breast and thigh areas reach an internal temperature of 165°F. The juices should run clear at this point. Check temperature in multiple spots with a meat thermometer to ensure doneness.
Can I brine a frozen turkey?
It’s best to completely thaw turkey before brining. Brining works by allowing the brine to penetrate the meat, which will be inhibited by ice crystals. Slow thaw turkey in the fridge before brining.
How much salt is retained in a brined turkey?
A basic 1 cup salt to 2 gallon water brine only contributes about 3% retained salt to the meat. This enhances flavor while keeping sodium in check. Rinse turkey well after brining.
Is it safe to 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.
Get Perfectly Cooked Turkey with Brining and Convection Roasting
Brining and roasting your turkey in a convection oven helps ensure moist, flavorful meat and gorgeously browned, crispy skin. The convection oven provides consistent heat to cook the turkey low and slow to juicy perfection. Those extra briny flavors take your holiday centerpiece over the top. With this method, you can relax knowing your turkey will turn out tender and delicious every time.
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.