How to make it

  • Prepare the brine in a large stock pot and stir until dissolved See Photo. Bring to boil for 5-10 minutes then remove pot from heat and let cool completely to room temperature.
  • Using a large plastic bag or container large enough for the turkey, place the turkey breast-side down and pour in brine See Photo. Cover and refrigerate for 24 hours. Remove from brine and pat dry with paper towels and allow to stand at room temperature for two hours.
  • Preheat the oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a bowl. Place stuffed or unstuffed turkey in roasting pan (breast-side up). Rub turkey all over with softened butter seasoned with salt and freshly ground pepper See Photo. Fold cheesecloth and immerse in butter/wine mixture and cover over breast.
  • Roast turkey, brushing butter/wine mixture every 30 minutes (after the first 30 minutes reduce heat to 350 degrees), continue to brush butter/wine mixture over the next 2 1/2 hours (or more). Discard cheesecloth, basting turkey with juices. Continue in oven until thermometer inserted in thickest part of thigh registers 180 degrees and stuffing reaches 165 degrees. See Photo
  • Remove turkey from oven and remove stuffing. Allow turkey to rest for 30 minutes before slicing.
Preparing the Brine   Close
Turkey in the brine and bagged overnight.   Close
Turkey buttered and covered in the wine/butter mixture. Ready to get into the oven :)   Close
Turkey is ready!   Close

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