Brined And Roasted Whole Turkey

Turkey is so tender and moist. I got the recipe from morton salt.

To brine: combine kosher salt and sugar in cool water in a large , clean stockpot until completely dissolved.

Place the whole turkey in the brine until completely submerged.

Cover and refrigerate for 4 to 5 hours.

Remove the turkey from the brine , rinse inside and out under cool running water for several minutes to remove all traces of salt.

Pat dry with paper towel.

To roast: mix the softened butter with the pepper.

Place turkey on rack in roasting pan.

Rub the seasoned butter under the skin.

Brush the skin with the melted butter.

Pour the 1 cup liquid over the pan bottom to prevent drippings from burning.

Roast turkey at 450 f.

, for 25 minutes , baste and then rotate the roasting pan.

Continue roasting until the skin turns golden brown , an additional 25 minutes.

Baste again.

Reduce oven temperature to 325 f.

Continue to roast , basting and rotating the pan once about halfway through cooking , until theinternal temperature reaches 170 f.

, for turkey breast meat a.

kosher salt, sugar, water, turkey, unsalted butter, ground black pepper, white wine