Turkey roasts more quickly when it’s broken up into individual pieces. These turkey thighs, drumsticks, wings and breasts are brined in a salt solution prior to roasting to ensure a moist and flavourful meat.

Yield: Serves 10.



  • ​16 cups water
  • 1 1/2 cups kosher salt*
  • 1 cup granulated sugar*
  • 2 medium onions, chopped*
  • 2 lemons, halved*
  • 4 tsp black peppercorns*
  • 4 bay leaves*
  • 8 lb (4 kg) turkey pieces (drumsticks, thighs, breasts and wings)
  • 2 tbsp salted butter, melted


  1. To prepare brine, combine water, salt, sugar, onions, lemons, peppercorns and bay leaves in a stockpot. Bring to a boil.
  2. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and cool slightly.
  3. Pour brine into a 3 gallon heatproof food-safe non-reactive container, such as an unchipped enamel canner; cool to room temperature, stirring occasionally. Refrigerate until cold.
  4. Submerge turkey pieces in brine, adding cold water if necessary to cover turkey. Cover container and refrigerate for 4 hours.
  5. Preheat oven to 425°F.
  6. Line two large rimmed baking sheets with foil and place a rack in each; set aside.
  7. Remove turkey from brine; discard brine, onions, lemons, peppercorns and bay leaves. Rinse turkey under cold running water and pat dry.
  8. Place turkey on racks in prepared pans. Brush turkey with melted butter.
  9. Roast for 45 - 50 minutes or until a meat thermometer inserted into thickest part of thigh registers 175°F.
  10. Transfer turkey to a platter and cover with foil. Let stand for 15 minutes before carving.
  11. The internal temperature will continue to rise several degrees during standing. The final temperature should be 180 - 185°F in the thigh and 170 - 175°F in the breast.
Nutritional analysis per serving:

320 calories, 16.4 g fat, 40.5 g protein, 0 g carbohydrate, 0 g fibre, 114 mg sodium

*Ingredient not included in nutritional analysis.