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Brined Brown-Sugar Turkey
Ingredients
- 3 cup packed brown sugar
- 1-1/2 cup Dijon-style mustard
- 1/4 cup salt
- 2 tablespoon ground red pepper
- 2 quart ice-cold water
- 1 ounce fresh thyme
- 1 head garlic
- 1 (10- to 12-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
- Nonstick cooking spray
Directions
- Combine brown sugar, mustard, salt and ground red pepper in large nonmetallic container. Gradually whisk in ice water, thyme and garlic; stir until sugar is dissolved.
- Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Place turkey, breast side down, in brine mixture. Cover; refrigerate overnight.
- Preheat oven to 325°F. Remove turkey from brine; pat dry with paper towels. Turn wings back to hold neck skin against back of turkey.
- Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan; coat with cooking spray.
- Roast turkey 2 hours. Then, cover breast and top of drumsticks loosely with foil to prevent overcooking. Continue roasting turkey 1½ to 1¾ hours* or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone. *Follow cooking times according to package directions; times vary with size of turkey.
- Transfer turkey to cutting board; loosely tent with foil. Let stand 15 minutes before carving.
