Summer Brined Turkey

By Nigella Lawson

Published May 25, 2004

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
3 hours 30 minutes
Rating
4(33)
Comments
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Ingredients

Yield:8 to 10 servings

  • 1 14-pound to 15-pound turkey, giblets discarded, rinsed

  • 1 cup sea salt

  • 1 cup light brown sugar

  • ½ cup honey

  • ½ cup white wine vinegar

  • 4 bay leaves

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons yellow mustard seeds

  • 1 tablespoon allspice berries

  • 2 tablespoons black peppercorns

  • 2 onions, peeled and quartered

  • 3 to 4 stalks of celery

  • 2 cloves garlic, peeled and lightly smashed

  • Oil for roasting pan

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

35 grams carbs; 457 milligrams cholesterol; 1141 calories; 18 grams monosaturated fat; 12 grams polyunsaturated fat; 10 grams saturated fat; 47 grams fat; 1 gram fiber; 1916 milligrams sodium; 138 grams protein; 30 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place turkey in a large deep pot that will hold it snugly. In a pitcher of water, combine salt, sugar and honey. Stir until dissolved, and pour over turkey. Add vinegar, bay leaves, Worcestershire sauce, mustard seeds, allspice berries and peppercorns. Add onions, celery, garlic, and enough water to cover turkey. Leave in a cool place overnight.

  2. Step 2

    Heat oven to 400 degrees. Lightly oil bottom of roasting pan. Remove turkey from brine, and place in pan. Roast, uncovered, for 30 minutes, then reduce oven temperature to 350 degrees. Roast for 2 ½ hours.

  3. Step 3

    Allow turkey to rest out of oven for 15 minutes before carving. If desired, reheat pan juices, and spoon over meat.

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Ratings

4 out of 5
33 user ratings
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Comments

Cal Cook

Question: What does it mean to bribe the turkey “in a cool place”? Should it be in the refrigerator? Or if not, how cool does it need to be to keep the turkey from going bad?

Cal Cook

Question: What does it mean to bribe the turkey “in a cool place”? Should it be in the refrigerator? Or if not, how cool does it need to be to keep the turkey from going bad?

Jan

HOW can a roast turkey, just BRINED in a cup of light brown sugar, not even cooked in it, be over 1000 calories?
All the nutritional info for all roasted chicken and turkey in the NYT seem to be over 1000 calories. Could someone explain?

Cecilia

I love this brine and use it over and over. The turkey is super moist.

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