Perfect Brined and Roasted Whole Turkey Recipe

Ingredients

• 2 gallons cool water
• 1 cup Morton® Coarse Kosher Salt
• 1 cup sugar
• 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

1. In a large stockpot, combine cool water, salt, and sugar. Stir until the salt and sugar are completely dissolved. Fully submerge the turkey in the brine, then cover and refrigerate for 8 to 14 hours for optimal flavor.
2. Take the turkey out of the brine and rinse it thoroughly, both inside and out, under cool running water for several minutes. This removes any salt residue. Pat the turkey dry with paper towels, and discard the used brine.
3. Preheat your oven to 450 degrees F (230 degrees C). Place the turkey on a rack inside a roasting pan to ensure even cooking and crispy skin.
4. In a small bowl, mix together softened butter and pepper. Gently rub this mixture under the turkey skin to enhance the flavor. Brush melted butter over the turkey skin and pour wine into the roasting pan to add moisture.
5. Roast the turkey in the preheated oven for 25 minutes. Baste the turkey with pan juices and rotate the pan for even browning. Continue roasting until the skin turns a beautiful golden brown, approximately 25 minutes. Baste again and rotate the pan.
6. Reduce the oven temperature to 325 degrees F (165 degrees C) and continue roasting, basting, and rotating the pan about halfway through the remaining cooking time. Roast until the juices run clear and the internal temperature reaches 165 degrees F (74 degrees C). This typically takes 1 hour 45 minutes to 2 hours 15 minutes. Use an instant-read thermometer inserted into the thickest part of the thigh, near the bone, to check the temperature.
7. Remove the roasted turkey from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.

Nutrition

• Calories: 985 kcal
• Fat Content: 47 g
• Sugar Content: 20 g
• Sodium Content: 9504 mg
• Protein Content: 109 g
• Cholesterol Content: 342 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g