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Flavorful and juicy roasted turkey

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Adjust Servings:
5 kg Turkey 5-5.5 kg
4 tsp Salt
4 tsp Grounded black pepper
3 tbsp Extra Virgin olive oil
4 l Water
1,5 l Apple juice
250 g Salt
125 g Sugar white
1 tbsp Pimento
2 tbsp Black pepper whole
3 sticks Cinnamon био
2 Orange био
3 cloves Garlic целая
1 еиыз Clove целая
8 Sage leaves or 2 tbsp dried
2 springs Rosemary or 2 tbsp dried
5 springs Thyme or 2 tbsp dried
5 Bay leaf

Flavorful and juicy roasted turkey

  • 4 hours
  • Serves 8
  • Medium


  • BIRD:

  • BRINE:



Roasted turkey is a great dish. Imagine, you’re hosting guests, everyone is sitting around the table and then you bring in a huge, crispy, flavorful roasted bird and place it on the table, WOW! Then you slice it up and put it on the plates. The aroma fills the room. Guests taste and praise the turkey for its juiciness and delicious meat. It’s great, isn’t it?

Well, it’s not always that easy with turkey:). The bird has a breast disproportionately larger than the legs, which complicates the baking process, the meat is at risk of turning dry. However, this recipe will make your festive turkey consistently successful, juicy and flavorful!

The secret is very simple, it’s not even a secret, because you already know it from the Butterfly Chicken recipe is soaking in the brine. This makes the meat juicy and soft. The brine in this recipe is fabulous, with spices, orange, and apple juice! The breast meat will be simply amazing and soaked in brine.

So, soaking is a must! You’ll need a very large container, like a pot or a tray, or a special soaking bag, look for a large brining bag. The size of the container should be large enough to fit the turkey in and allow it to be completely covered with brine. Find such a container first, then buy the turkey:).

I recommend buying a small turkey, I usually take about 5 to 5.5 kilograms. It’s easier to bake and not dry out. It will be enough for 7 or 8 people.

If everything is prepared, then everything is easy! The preparation should be started a day before the feast!

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To prepare the brine, pour 2 liters of water into a medium saucepan, pour salt and sugar and bring to a boil stirring occasionally to dissolve the salt and sugar. While the water is boiling, wash the oranges and cut them into 5 mm wide slices. Peel the garlic and cut it into coarse slices. Measure out all other spices. When the water boils, add oranges and all the spices, stir it, let it come to the boil again and immediately remove it from the heat. Cover it with a lid and let it sit for 30 minutes to 1 hour.
Then we pour the brine into a container for soaking, add another 2 liters of cold water and cold apple juice, stir it. It should be a cool brine. If the brine is warm, let it cool down completely.


Soak the turkey in the brine, making sure it's completely submerged, no parts of the bird should protrude on the surface. This is important for food safety! Soak it for 24 hours in the refrigerator.


The next day, take the turkey out of the brine, rinse, place it on a baking rack, blot the skin dry with paper towels. Brush the entire surface with olive oil, rub it well with salt and pepper inside and out.


Preheat the oven to 160 degrees Celsius on the top and bottom.


Place the turkey in the oven on the lower level, so that the breast of the bird is in the center of the oven. Place a large container of water under the rack or use a special rack with a tray where you pour the water.


Roast for 2 hours at 160 degrees Celsius. By the end of this time, the breast will be slightly browned. Reduce temperature to 150 degrees Celsius and roast for about another 1.5 hours. The time will depend on the bird and its weight. I gave an approximate time for about 5 kg of turkey.


When the turkey skin has browned, enough time has passed, you can check if it's ready. The best way is with a thermometer. The internal temperature of the meat should be 74 degrees Celsius, not lower! Then the meat is ready and the turkey can be taken out. Don't wait for the temperature to go much higher, that would mean you're over drying the meat. When it reaches 74 degrees, take it out.
If you don't have a thermometer, pierce its breast with a knife, a clear liquid without blood should come out. However, in the case of a turkey, I recommend a thermometer.


Take the ready turkey out of the oven and cover it with foil, in which we first make holes or cuts, so that steam comes out. Let the bird rest for 20 to 25 minutes before serving.
Bon appetit!

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