Saturday, November 8, 2014

How to cook a PERFECT Turkey


  • 13 lb - Turkey
  • 1/4 Cup - Table Salt 
  • 1/4 Cup - Sugar
  • 2 Cups - Hot Water 
  • 2 Cups - Ice (or enough to make 1 quart of liquid)
  • 1 stick - Butter
  • Remove neck and giblets from turkey cavity.
  • Mix salt, sugar and hot water until salt and sugar is completely dissolved.
  • Add ice to brine and mix until ice is melted.
  • Inject the brine into the turkey moving the needle constantly throughout the muscles to get complete brine coverage.
  • Refrigerate turkey for 1-2 hours to allow the brine to soak in.
  • Place turkey on a raised rack in the bottom of a 325º oven and cook for 45 minutes.
  • Add the butter to the pan and let melt for 15 minutes.
  • After one hour begin to baste the turkey with the butter every 10 minutes until* the breast reaches 160º and the thighs reach 170º.
  • Remove turkey and loosely tent with foil and let rest 30 minutes before carving.  The internal temperature will climb up to 5º while resting.
*Brined turkeys cook faster than an unbrined turkey.  Typically turkeys cook for approximately 14 minutes per pound, brined turkeys generally cook around 10 minutes per pound.

Carve and ENJOY!


  1. Larry, Video won't play. Says it is private.


  2. Can you brine the turkey with the injector and do it up the night before? Thanks! Love the video!

    1. Yes, brining the night before will work just fine! Thank you, hope you enjoy!