This brined and stuffed turkey soaks a 12 lb bird in a citrus and onion salt brine for 16 to 24 hours, then fills it loosely with Cajun-inspired Andouille stuffing, sprays it with avocado oil, and roasts it at 325°F until the thigh, breast, and center of the stuffing all reach a safe 165°F. Plan on about 3 and a half to 4 hours of roasting plus a 30 minute rest, and keep the brine at 40°F or below the whole time.
Table of Contents
Why You Will Love This Juicy Brined Turkey Recipe
Let me give you the real. This recipe right here is gonna tell you how to make the entire bird great. The secret 24 hour brine locks in all the moisture, the avocado oil gives you that picture perfect golden brown skin, and we are stuffing this yard bird with fire Andouille dressing. If you do it the way I tell you guys, I promise you, you will be making the juiciest turkey breast you have ever had.
- A citrus and onion brine: orange slices and onion build flavor right into the meat
- No butter needed: avocado oil spray gives you even, golden browning
- Stuffed with flavor: savory Andouille dressing soaks up all those turkey juices
- Beginner friendly: every step is spelled out, from thawing to carving
If you are building a full holiday table, my Ultimate Baked Mac and Cheese is the kind of creamy, cheesy side that belongs right next to this bird.
Quick Food Safety Checklist (Read This First)
- Thaw safely: thaw the turkey in the refrigerator, allowing about 24 hours for every 4 to 5 pounds. A 12 lb turkey needs roughly 2 and a half to 3 days.
- Keep the brine cold: the turkey must stay at 40°F or below the entire time it is brining.
- Never use a hot brine: cool the brine completely before the turkey goes in.
- Handle raw turkey carefully: do not rinse it, wash your hands often, and sanitize the sink, counters, and anything the raw turkey or brine touched.
- Stuff loosely, right before roasting: never stuff the turkey the night before.
- Check three spots: the thickest part of the thigh, the thickest part of the breast, and the center of the stuffing should all read 165°F, with the thermometer not touching bone.
- Chill leftovers fast: refrigerate within 2 hours of serving.
What You Will Need
Special Equipment
- Large brining bucket or stockpot (large enough to submerge a 12 lb turkey)
- Airtight lid for the bucket
- Paper towels (a full roll)
- Large roasting pan with lid (or heavy duty aluminum foil)
- Meat thermometer (instant read)
- Carving knife
- Optional: a large cooler and ice, if your refrigerator is too full for the brining bucket
The Ingredients for the Brine
- 8 cups water (plus 4 to 6 cups of ice cubes for cooling, plus extra cold water as needed to fully cover the turkey)
- 1 large orange (cut into thick slices)
- 1 large onion (quartered)
- 1 cup kosher salt
The Ingredients for the Turkey
- 1 (12 lb) whole turkey (fully thawed in the refrigerator, giblets removed)
- 4 to 5 cups Andouille stuffing or dressing (prepared)
- Avocado oil spray (can substitute regular cooking spray)
- 2 to 3 tbsp poultry seasoning
- 1 tbsp beef rub (optional, used for enhancing color, choose a low salt rub since the turkey is already brined)
Let Us Get Cooking
1. Making That Delicious Brine
The first thing you are gonna do is get your water boiling. Get about eight cups of water in a pot and just add all of your ingredients into the hot water. Toss in some big thick slices of orange, some quartered onion (you want all of these flavors to marry), and the real star… a whole cup of salt! The objective is to get that kosher salt completely dissolved. Stir continuously until the salt is 100 percent dissolved. Once you do not see no more salt in there, and it smell amazing, it is ready.
2. Cool the Brine
Now, this is crucial! You do not want to put the turkey in a hot brine because it will start cooking the bird. Pour that hot liquid brine mixture into your large brining bucket, and immediately hit it with some ice cubes to shock the liquid nice and cold. Eight cups is not enough liquid to cover a whole turkey, so add enough extra cold water that the bird will be completely submerged. Stir and verify the brine is completely cold, 40°F or below. Never put raw poultry into a hot liquid!
3. Brine the Bird
Drop the bird in! Submerge the turkey completely in the cold brine. Cover with an airtight lid and let it soak in the refrigerator overnight. If your fridge is packed, a cooler filled with ice works too, just check with a thermometer that the brine stays at 40°F or below the whole time. I like to go a full 16 to 24 hours, but do not go past 24.
4. Pat It Dry! Seriously!
Next day, pull it out of the brine. Grab the turkey by the legs, hold it upside down over the sink, and let all those juices drain out of the cavity. Now get yourself a roll of paper towels because you gotta pat the bird dry mean really dry! Thoroughly pat the entire outside of the turkey dry. Stick paper towels all up inside the cavity to wipe it out completely. Moisture likes to hide down by the backbone, and if you want it to brown properly, you gotta get that moisture out. Skip rinsing the turkey, and sanitize your sink and counters when you are done, since raw juices splash.
5. Let Us Get Stuffing!
Get your prepared Andouille stuffing or dressing. Keep it moist but not soggy so it does not get mushy, and go easy on the salt in your dressing since it is going to soak up juices from a brined bird. Stuff the turkey right before it goes in the oven, never the night before. Spoon the stuffing gently into the main cavity. Do not pack it too densely or too tight! Just fill it up nicely and allow a little room for the juices to expand and flavor the stuffing.
6. Seasoning the Yard Bird
Preheat your oven to 325°F. Spray the whole outside of the bird down with avocado oil spray. Do not skip this! This is how you get everything to brown perfectly evenly. Season it evenly up with some good poultry seasoning. Here is a pro tip! Hit it lightly with a dusting of beef rub just to get some beautiful color on that skin.
7. The Golden Rule Is Do Not Peek!
Place the stuffed turkey in your roasting pan, close the lid, and let it ride. Bake at 325°F. The rule of thumb is about 15 to 20 minutes per pound, and a stuffed bird tends to land on the longer end. For a 12 pound turkey, that is about three and a half to 4 hours, and your thermometer makes the final call. But for the first two hours, do not take a look at it! Do not open the oven or remove the lid. Let it build up steam and heat.
8. Baste the Turkey
When that two hour timer goes off, open the pan up and check. From this point on, baste the turkey with those pan drippings that have collected at the bottom every 30 minutes. Continue to bake until an instant read meat thermometer reads 165°F in the thickest part of the thigh, the thickest part of the breast, and the center of the stuffing. Keep the thermometer away from the bone for an accurate reading.
9. Rest and Carve
Once your meat thermometer hits 165°F in all three spots, pull the turkey out of the oven. Let it rest for at least 30 minutes before carving to allow all those juices to redistribute. Scoop the stuffing out into a serving dish, and save the pan drippings for your gravy! Carve it up, serve it with a little cranberry sauce and some of that incredible stuffing, and watch your family lose their minds.
Save room for dessert! My Silky Sweet Potato Pie is the perfect finish after a big turkey dinner.
What to Serve With This Thanksgiving Turkey
Here are some Southern-style sides that hold their own next to a juicy brined bird:
- Pair it with my Crispy Garlic Herb Roasted Potatoes for a golden, crispy starch
- Add a skillet of my Easy Fried Cabbage with Crispy Bacon for a savory, smoky veggie side
- Set out cranberry sauce for a tart, bright contrast to the rich stuffing
- Spoon gravy made from the pan drippings over everything
Storing and Reheating Leftovers
- Refrigerate leftover turkey and stuffing within 2 hours of serving
- Store the turkey and the stuffing in separate airtight containers
- Eat leftovers within 3 to 4 days, or freeze them for longer storage
- Reheat leftovers until steaming hot, reaching 165°F throughout
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FAQs
Do I really have to brine my turkey?
Listen, if you want a succulent and juicy turkey where even the white meat melts in your mouth, you gotta brine it! Brining forces moisture and flavor deep into the meat so it does not dry out during that long cook time.
Can I put a turkey into a hot brine?
Absolutely not! You do not want to put the turkey in hot brine because it will start to cook the outside of the bird and mess up the texture. Always pour your hot brine over ice cubes to shock it nice and cold before dropping your bird in.
Why use avocado oil spray instead of butter on the skin?
Avocado oil is perfect for browning. It has a high smoke point and coats the skin evenly, giving you that beautiful and picture perfect golden color, with no butter needed. You can use compound butter, but avocado oil makes it super simple and effective.
How often should I baste the turkey?
For the first two hours, do not even open the oven door! Let that heat and steam build up. After that initial two hour mark, grab those drippings from the bottom of the pan and baste the bird every 30 minutes until it hits 165°F.
How long should I brine a turkey?
For this recipe, 16 to 24 hours is the sweet spot, and 12 hours is the shortest I would go. Do not brine past 24 hours, since the meat can turn too salty and the texture can get mushy.
Where do I brine a turkey if my fridge is full?
A large food safe bucket, a brining bag set inside a pot, or a clean cooler packed with ice all work. The one rule is that the turkey and brine must stay at 40°F or below the whole time, so keep a thermometer in the brine and add more ice as needed.
Is it safe to stuff a turkey?
It can be, if you do it carefully. Stuff the bird loosely, right before roasting, and make sure the center of the stuffing reaches 165°F. If you would rather skip the risk, bake your Andouille dressing in a separate dish until it reaches 165°F, and the turkey will also cook a little faster.
Can I use this brine for a 10 lb or 13 lb turkey?
Yes. Keep the same ratio of salt to water and add enough cold water so the turkey is fully submerged. A smaller or larger bird will also change your roasting time, so go by the 15 to 20 minutes per pound guideline and always confirm with a thermometer.
Can I add rosemary or other herbs to the orange brine?
You can. A few sprigs of fresh rosemary or thyme tossed into the hot brine add a nice herbal note alongside the orange and onion. Just keep the salt amount the same.
Can I make gravy from the pan drippings?
Yes, and you should. Strain the drippings, then thicken them with a flour or cornstarch slurry. Because the turkey was brined, the drippings run salty, so taste your gravy before adding any extra salt.
Is this recipe good for beginners?
Yes, as long as you plan ahead. The steps are simple, but the timeline is long. Start thawing 2 and a half to 3 days ahead, brine the day before, and use an instant read thermometer so you are never guessing.
Succulent Brined and Stuffed Turkey
Course: Main CourseCuisine: AmericanDifficulty: Medium12
servings30
minutes4
hours450
kcal30
minutes960
minutes28
hoursThe ultimate holiday centerpiece. A 12 pound turkey soaked in a citrus and onion brine, packed with savory Andouille stuffing, and roasted to golden perfection.
Ingredients
- Equipment Needed:
Large brining bucket or stockpot
Paper towels
Large roasting pan with lid
Instant read meat thermometer
- Ingredients:
12 lb (5.4 kg) whole turkey, fully thawed, giblets removed
8 cups (1.9 L) water, plus additional cold water as needed to fully cover the turkey
4 to 6 cups (900g) ice cubes
1 large orange, sliced thick (approximately 150g)
1 large onion, quartered (approximately 150g)
1 cup (288g) kosher salt
4 to 5 cups (950g) prepared Andouille stuffing
Avocado oil spray, as needed
3 tbsp (21g) poultry seasoning
1 tbsp (12g) beef rub, optional, low salt recommended
Directions
- Bring 8 cups of water to a boil in a large pot. Add the orange slices, quartered onion, and kosher salt. Stir until the salt dissolves completely.
- Transfer the hot brine to a brining bucket and add the ice cubes. Add enough cold water to fully cover the turkey, and make sure the brine is 40°F or below.
- Submerge the turkey in the brine, cover tightly, and refrigerate (or keep in an iced cooler at 40°F or below) for 16 to 24 hours.
- Remove the turkey, hold it by the legs to drain the inside, and pat the exterior and the inside cavity completely dry with paper towels. Do not rinse. Sanitize the sink and counters afterward.
- Preheat the oven to 325°F (165°C).
- Right before roasting, loosely fill the cavity with the prepared Andouille stuffing.
- Spray the outside of the bird generously with avocado oil spray, then season with poultry seasoning and beef rub.
- Place the turkey in a covered roasting pan. Bake at 325°F for 2 hours without opening the oven.
- After 2 hours, carefully remove the lid and baste the bird with pan drippings.
- Continue to bake, basting every 30 minutes, until a thermometer reads 165°F (74°C) in the thickest part of the thigh, the thickest part of the breast, and the center of the stuffing.
- Remove from the oven and let rest for 30 minutes before carving. Scoop out the stuffing before serving and storing.
Notes
- Pro Tip on Drying: Moisture is the enemy of crispy, brown skin. Don’t rush the drying process. Get paper towels deep into the cavity where the liquid likes to hide near the backbone.
- Cooking Time: A good rule of thumb is 15 to 20 minutes per pound at 325°F, and a stuffed turkey runs toward the longer end. Always go by the thermometer.
- The Gravy Secret: Don’t let those pan drippings go to waste. When you baste the bird, the seasonings on the skin drip back down into the pan, creating a seasoned base for your homemade gravy. Taste before adding salt, since drippings from a brined bird run salty.
- Why Avocado Oil? Avocado spray has a high smoke point and promotes gorgeous, even browning without burning.
- Food Safety: Thaw in the refrigerator (about 24 hours per 4 to 5 lb). Keep the brine at 40°F or below. Do not stuff ahead of time. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.
- Sodium and Allergen Note: Brined turkey is higher in sodium than unbrined turkey, so keep that in mind for guests on a sodium restricted diet. The stuffing likely contains gluten and may contain dairy or eggs, and Andouille is a pork sausage, so check your dressing ingredients.
