No matter how many turkey recipes hit the internet every November, I still find myself typing “best Thanksgiving turkey recipes” into Google. There are endless ways to cook a bird. It can be stuffed, spatchcocked, or even fried, but nothing can match the timeless charm of roasted salted turkey. When cooked correctly, you’ll get golden, crispy skin and tender, flavorful meat that’s perfectly juicy every time.
Of course, “simple” doesn’t necessarily mean easy. There are many things you can go wrong with, including the size of the bird, how you remove the giblets, and how you use the brine, which can result in a dry or unevenly cooked turkey. So in our quest for the ultimate version, we turned to Michael Fojtasek, chef and owner of Austin’s award-winning restaurant. Oramaie. He stopped by my kitchen, brine turkey in hand, and told me his secret. From the ideal brine recipe to achieving the varnished, caramelized, crispy skin of your dreams, here’s everything you need to know to master brine roast turkey this Thanksgiving.
Why brine the turkey?
If you’ve ever bitten into a Thanksgiving turkey that looked beautiful but tasted dry, you already know why brining is important. Brining infuses the meat with moisture and flavor from the inside out, and each bite of your brined roast turkey stays juicy and tender, even after hours in the oven. The salt in the brine helps the turkey retain moisture while cooking. Therefore, the meat does not dry out and remains perfectly juicy under the golden crispy skin.
Beyond texture, brining makes a big difference in flavor. A good turkey brine, whether it’s classic with herbs and citrus or seasoned with pepper and garlic, will add depth that seasoning alone can’t provide. Roasting a brined turkey gives the meat even seasoning and browns most of the time during cooking, making it easy to achieve a restaurant-quality balance of crispy skin and melt-in-your-mouth tenderness.
How to brine a turkey
First, clear some space in your refrigerator. Salted turkey takes up some space. You can use a large stockpot, but for many of us, the space-saving solution is a giant Ziploc bag. (Usually found with turkey supplies at the grocery store)) Place the turkey in the bag of brine, making sure it is completely coated. In any case, Fojtasek recommends using a non-reactive container and salt water for 24 hours.
Which turkey is best to take home?
Fojtasek says, “The best turkey is one that’s as fresh and organic as possible. But if it’s frozen, be sure to thaw it slowly in the refrigerator.” Do not immerse a pre-brined turkey in brine. The brine is loaded with salt, so the turkey already has all the seasoning it needs.
How to make turkey skin crispy and golden brown
Fojtasek shared his secret ingredient: sorghum syrup, a staple of traditional Southern cooking. Sorghum, which resembles molasses in texture and color, is made from sorghum sugarcane rather than sugarcane. When used in brine, its natural sugars help create a beautifully caramelized, crispy crust.
If you have time, do one more step after salting. Remove the bird from the liquid and refrigerate, uncovered, for 24 to 36 hours. Resting breast side up will dry out the skin slightly and form what chefs call a skin. pellicle—The secret behind that charming golden crispiness.
How to roast a salted turkey
When you’re ready to cook the turkey, remove it from the refrigerator 2 hours in advance and preheat the oven to 350°F. Stuff the turkey with lemon, onion, garlic, and thyme.
Next, truss the turkey and pour a little oil into the breast, spreading it evenly all over the bird. This will ensure that the rice cooks evenly and has a beautiful color. Season with salt and black pepper and place in the oven for 2 to 3 hours, until the thickest part of the thigh reaches 160°F.
explanation
Chef Michael Fojtasek shares his secrets to creating perfectly brined, crispy-skinned roast turkey in time for Thanksgiving.
- 1 whole turkey
- 1 lemon (cut into quarters)
- 1 Onion (cut into quarters)
- half a garlic clove
- A few sprigs of thyme
- Salt and black pepper to taste
- Garnish: chopped parsley, black pepper
- brine (see recipe below)
About brine in Türkiye
- 1 1/2 quart water
- 5 tablespoons kosher salt
- 1 1/2 quart ice
- 1 1/4 cup Sorghum syrup (like a mud pond)
- 1/2 head garlic
- 1 Onion (quartered)
- 3 tablespoons whole black pepper
- 4 Lemon (quartered)
- 6 sprig of thyme
- First, wash the turkey.
- Next, soak it in salt water. Be sure to use non-reactive containers. I usually use plastic. Brine for 24 hours. If you have time, the next best step is to remove the bird from the brine and place it in the refrigerator, uncovered, for another 24 to 36 hours. When a bird sits with its chest up for a period of time, its skin can form what is called a pellicle, or “crisp.”
- When you’re ready to cook the turkey, remove it from the refrigerator for 2 hours and preheat the oven to 350°F. Stuff with lemon, onion, halved garlic and a few sprigs of thyme.
- Truss it. Pour a little oil onto the breast and spread it evenly over the bird. This will ensure that the rice cooks evenly and has a beautiful color.
- From there, season it pretty liberally with salt and black pepper.
- Then place in the oven until the thickest part of the thigh registers 160°F on a thermometer. Depending on your oven, this may take up to 3 hours or less than 2 hours.
- Once it reaches the desired temperature, remove it from the oven and let it rest. I like to cover the turkey loosely with foil and set it aside until I’m done with the rest of the meal. You need to rest for at least 20 minutes. I prefer around 35.
- When ready to serve, remove the breast completely and then slice. I like to remove the legs and thighs and slice them. Serve everything on a warm platter and add chopped parsley and a pinch of black pepper. This is a great way to make a turkey that focuses on flavor and beautiful crispy skin without doing anything crazy.
About brine in Türkiye
- Add salt, water, garlic, onion, black pepper, sorghum syrup, and lemon to a saucepan. Boil for 2 minutes. Pour over ice. Ideally, all brine is cold or at best room temperature.
- Preparation time: 60
- Cooking time: 120
This post was last updated on November 15, 2025 with new insights.
Source: Camille Styles – camillestyles.com
