Blue Moon Brined Turkey

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We found this turkey recipe via A Beautiful Mess and were intrigued by the concept of brining the turkey to help it retain moisture and gain some flavor. We decided to try it out, and we loved how the turkey turned out. We have made it for many years since then, and it always turns out well! However, the original post is a little hard to follow and not written out as a recipe per se. Last year, I decided to clean it up so it was easier to follow, and I wanted to share it here for you all to enjoy as well. Without further ado, here is our favorite turkey recipe.

Blue Moon Brined Turkey

Brine Ingredients 

  • 7 1/2 cups vegetable stock

  • 2 bottles Blue Moon beer

  • 1/2 cup brown sugar

  • 1 cup kosher salt

  • 2 tablespoons whole black peppercorns

  • Enough water to submerge the turkey

Brine Instructions

  • In a big pot, stir together the vegetable stock, beer, brown sugar, and salt over medium heat until the sugar and salt have fully dissolved. 

  • Remove from heat and stir in the peppercorns. 

  • Prepare your thawed turkey for brining by first removing the giblets. 

  • Place the turkey in a brining bag. Fill with the cooled brining liquid and enough water to submerge the turkey. 

  • Seal the bag and refrigerate overnight. 

    • Finding the right container to hold the brining turkey can be tricky. A clean bucket works well, or you can use the turkey roasting pan and fill the bag only halfway. Just flip the turkey halfway through the brining time if you go this route.

  • In the morning, discard the brining liquid. Rinse off the turkey and pat dry with paper towels. 

Roasting Ingredients

  • Yellow onion, cut into fourths

  • Rinds of three or four oranges

    • You can save the oranges and cut into slices for garnish on the serving platter.

  • Two sprigs of Rosemary

  • Two sprigs of Thyme

  • One sprig of Sage

  • Salt & Pepper

Roasting Instructions

  • Preheat the oven to 500°F.

  • Fill the inside of the turkey with the onion, orange rinds, rosemary, thyme, and sage. 

  • Drizzle a generous amount of olive oil over the top of the turkey and rub it all over the skin. 

  • Sprinkle a little salt and pepper all over the bird. Use kitchen twine to tie the legs together, helping the bird keep its shape.

  • Tuck a piece of aluminum foil over the top of the bird. Bake at 500°F for 30 minutes. 

    • High temperatures can more easily create smoke/steam in your kitchen, so don't be afraid to open a few windows. 

  • After the first 30 minutes, reduce the temperature to 350°F, remove the foil, and continue to roast until the turkey reaches around 155°F. Remove the turkey from the oven and rest the bird in a tent of aluminum foil for 30 minutes.

    • You can use an instant read thermometer to check the temperature by sticking the thermometer into the breast, avoiding the bones of the bird. 

    • Some sources suggest your temperature needs to reach 165°-170°F before removing the turkey from the oven. But, after you remove it, the temperature will continue to rise while the turkey rests. 

  • Before serving, remove the onion and aromatics from the inside. Place your turkey on a large serving platter for cutting. If desired, decorate with orange slices and fresh herbs.

Turkey Roasting Times

The general rule for cooking a turkey is 20 minutes per pound. The times below are based on placing the whole turkey on a rack in a roasting pan, and into a preheated 350 degree oven (via Epicurious).

If your turkey weighs 8 to 12 pounds, roast it at:

  • 325°F for 2¾ to 3 hours

If your turkey weighs 12 to 14 pounds, roast it at:

  • 425°F for 2¼ to 2½ hours

  • 400°F for 2½ to 2¾ hours

  • 350°F for 2¾ to 3 hours

  • 325°F for 3 to 3¾ hours

If your turkey weighs 15 to 16 pounds, roast it at:

  • 425°F for 3 to 3¼ hours

  • 400°F for 3¼ to 3½ hours

  • 350°F for 3½ to 3¾ hours

  • 325°F for 3¾ to 4 hours

If your turkey weighs 18 to 20 pounds, roast it at:

  • 425°F for 3½ to 3¾ hours

  • 400°F for 3¾ to 4 hours

  • 350°F for 4 to 4¼ hours

  • 325°F for 4¼ to 4½ hours

If your turkey weighs 21 to 22 pounds, roast it at:

  • 425°F for 4 to 4¼ hours

  • 400°F for 4¼ to 4½ hours

  • 350°F for 4½ to 4¾ hours

  • 325°F for 4¾ to 5 hours

If your turkey weighs 24 pounds, roast it at:

  • 425°F for 4¼ to 4½ hours

  • 400°F for 4½ to 4¾ hours

  • 350°F for 4¾ to 5 hours

  • 325°F for 5 to 5¼ hours