Carolina Turkey Recipe
Make Carolina Turkey Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Turkey and Brine
Carolina-Style Rub & Basting Sauce
Aromatics & Finishing
Method
Turkey and Brine
- 1
Prepare brine
In a large pot, combine 2 quarts water, 1 cup kosher salt, 1 cup brown sugar, 1 tablespoon whole peppercorns, 3 bay leaves, 6 smashed garlic cloves, and 4 thyme sprigs. Heat just until the salt and sugar dissolve, stirring, then remove from heat and cool to room temperature. Once cooled, add 4 cups of ice to rapidly chill the brine.
- 2
Brine the turkey
Remove giblets from the turkey cavity. Place the turkey in a large, nonreactive container or brining bag. Pour the cooled brine over the turkey, ensuring it is fully submerged (add extra cold water if needed). Refrigerate or keep on ice for 8 to 12 hours (overnight).
- 3
Rinse and dry
After brining, remove the turkey, discard brine, and rinse the turkey inside and out under cold water to remove excess salt. Pat the turkey thoroughly dry with paper towels. Let it sit uncovered in the refrigerator for 1–2 hours if time allows — this helps the skin dry and crisp during roasting.
Carolina-Style Rub & Basting Sauce
- 4
Make the rub
In a small bowl combine 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground black pepper, 1 teaspoon kosher salt, and 1/4 teaspoon cayenne. Stir to combine. Rub mixture evenly over the turkey skin and under the skin where possible, concentrating on the breast and thighs.
- 5
Prepare basting sauce
In a saucepan or bowl whisk together 1/4 cup yellow mustard, 1/2 cup apple cider vinegar, 2 tablespoons light brown sugar, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce (optional). Heat gently to dissolve the sugar (about 2–3 minutes), then remove from heat and whisk in 3 tablespoons melted unsalted butter. Keep warm for basting.
Aromatics & Roasting
- 6
- 7
Roast the turkey
Place the turkey breast-side up on a shallow roasting rack in a roasting pan. Season the exterior lightly with additional kosher salt and freshly ground pepper to taste. Tent the breast with a sheet of foil for the first 1.5 hours to prevent overbrowning. Roast until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and 160°F (71°C) in the breast. For a 12-lb turkey estimate about 3 to 3.25 hours total roasting time, but rely on an instant-read thermometer for accuracy.
- 8
Baste periodically
Starting after the first hour of roasting, baste the turkey every 30 minutes with the Carolina-style basting sauce, using a spoon or bulb baster. Remove the foil tent for the last 45–60 minutes of roast time to allow the skin to crisp and caramelize with the sauce.
- 9