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Golden Roasted Turkey

 Golden Roasted Turkey
Your holiday turkey will never turn out dry again if you reach for this recipe. Brining overnight and stuffing with apples results in moist, tender meat.—Michael Williams, Moreno Valley, California
14 ServingsPrep: 40 min. + marinating Bake: 2-3/4 hours + standing


  • 4 cartons (32 ounces each) vegetable broth
  • 1 cup kosher salt
  • 1/2 cup packed brown sugar
  • 1 tablespoon whole peppercorns
  • 1-1/2 teaspoons whole allspice
  • 1-1/2 teaspoons minced fresh gingerroot
  • 4 quarts cold water
  • 2 turkey-size oven roasting bags
  • 1 turkey (14 to 16 pounds)
  • 1 cup water
  • 1 medium apple, sliced
  • 1 small onion, sliced
  • 1 cinnamon stick (3 inches)
  • 4 fresh rosemary sprigs
  • 6 fresh sage leaves
  • 1 tablespoon canola oil
  • 1/2 teaspoon pepper


  • In a stockpot, combine the first six ingredients. Bring to a boil.
  • Cook and stir until salt and brown sugar are dissolved. Remove from
  • the heat. Add the cold water to cool the brine to room temperature.
  • Place a turkey-size oven roasting bag inside a second roasting bag;
  • add turkey. Carefully pour cooled brine into bag. Squeeze out as

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Golden Roasted Turkey (continued)

Directions (continued)

  • much air as possible; seal bags and turn to coat. Place in a
  • roasting pan. Refrigerate for 18-24 hours, turning occasionally.
  • In a microwave-safe bowl, combine the water, apple, onion and
  • cinnamon. Microwave on high for 3-4 minutes or until apples are
  • tender; drain water.
  • Drain and discard brine. Rinse turkey under cold water; pat dry.
  • Place cooked apple mixture, rosemary and sage in turkey cavity.
  • Skewer turkey openings; tie drumsticks together.
  • Place turkey breast side up on a rack in a roasting pan. Rub with oil
  • and pepper. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or
  • until a thermometer inserted in thickest part of thigh reads
  • 170°-175°. (Cover loosely with foil if turkey browns too
  • quickly.) Cover and let stand for 15 minutes before carving; discard
  • apple mixture and herbs. Yield: 14 servings.
Nutritional Facts: 10 ounces cooked turkey equals 538 calories, 25 g fat (7 g saturated fat), 245 mg cholesterol, 240 mg sodium, trace carbohydrate, trace fiber, 72 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer