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- Combine salt and water and stir till salt dissolves to make brine. Pour brine over turkey in pot just large sufficient to hold both. If turkey is completely covered, do not worry about using all of brine. Cover with foil and chill 6 hrs or possibly overnight, turning 2 or possibly 3 times to make sure turkey is totally submerged. Remove turkey from brine and pat dry with paper towels. Chill, unwrapped, 6 hrs or possibly overnight.
- Pat turkey with paper towel so it's free of moisture, then place on its side on rack in shallow roasting pan. Roast at 450 degrees 15 min. Turn turkey to other side and roast another 15 min. Turn breast-side up and roast another 15 min. Reduce heat to 325 degrees and roast till meat thermometer inserted in center of thickest part of thigh registers 165 degrees, about 2 hrs. Remove from oven and set aside 20 min before carving.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 635g | |
| Recipe makes 12 servings | |
| Calories 362 | |
| Calories from Fat 78 | 22% |
| Total Fat 8.69g | 11% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 6513mg | 271% |
| Potassium 901mg | 26% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 66.16g | 106% |
