adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Brined and Roasted Whole Turkey
0 Likes
Prep Time:
45 minutes
Cook Time:
125 minutes
Total Time:
670 minutes
Master the art of brining a turkey for a succulent and flavorful holiday centerpiece that will impress all your guests.
Ingredients:
  • 2 gallons cool water
  • 1 cup Morton® Coarse Kosher Salt
  • 1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
  • 5 tablespoons unsalted butter, softened
  • 0.5 teaspoon ground black pepper
  • 3 tablespoons unsalted butter, melted
  • 1 cup dry white wine
Instructions:
  • Combine cold water, salt, and sugar in a clean, large stockpot, stirring until the salt and sugar dissolve completely. Place the turkey in the brine, cover, and refrigerate for 8 to 14 hours.
  • Take the turkey out of the brine, rinse it inside and out under cool running water for a few minutes to remove all salt, then pat dry with paper towels. Dispose of the brine.
  • Preheat the oven to a piping hot 450 degrees F (230 degrees C) and elegantly position the turkey on a rack inside a roasting pan.
  • Combine softened butter and pepper in a small bowl, then gently spread the mixture under the turkey skin. Brush the outer turkey skin with melted butter and pour wine into the pan.
  • Roast the turkey in the preheated oven for 25 minutes, then baste and rotate the pan. Continue roasting until the skin turns golden brown, approximately 25 more minutes, then baste and rotate the pan again.
  • Lower the oven temperature to 325 degrees F (165 degrees C. Continue to roast, baste, and rotate the pan once more halfway through cooking for 1 hour 45 minutes to 2 hours 15 minutes. Use an instant-read thermometer near the bone of the thickest part of the thigh; it should read 165 degrees F (74 degrees C).
  • Take out of the oven and allow to rest for 20 minutes before slicing.

Similar Recipes