Holidays and Events Recipes Thanksgiving Turkey Roasted Spicy Brined Turkey Be the first to rate & review! 2 Photos If you want a tender, juicy turkey without all of the basting, this spicy brined turkey is the thing for you. Submitted by Andrea Parker Published on March 5, 2020 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 3 hrs 40 mins Additional Time: 6 hrs 15 mins Total Time: 10 hrs 10 mins Servings: 14 Yield: 14 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Brine: 1 gallon chicken stock 1 cup kosher salt ½ cup light brown sugar 2 tablespoons dried minced onion 2 tablespoons red pepper flakes 3 whole cinnamon sticks 1 tablespoon cracked black peppercorns ½ tablespoon cracked allspice berries ½ tablespoon chopped candied ginger 1 gallon ice water 1 (14 pound) thawed whole turkey, neck and giblets removed ½ cup butter, softened aluminum foil Directions Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled. Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through. Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan. Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird. Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil. Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing. Editor's Notes: Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary. I Made It Print Nutrition Facts (per serving) 789 Calories 39g Fat 11g Carbs 93g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 789 % Daily Value * Total Fat 39g 50% Saturated Fat 14g 69% Cholesterol 286mg 95% Sodium 7565mg 329% Total Carbohydrate 11g 4% Dietary Fiber 1g 4% Total Sugars 9g Protein 93g 186% Vitamin C 2mg 2% Calcium 123mg 9% Iron 6mg 35% Potassium 988mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.