AuthorCould I Have That Recipe
DifficultyIntermediate
Yields1 Serving
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
Brine Turkey
1

About 24 hours before serving, put turkey in a large bag or pot and cover with water. Add 1 cup of salt per gallon of water as necessary to cover turkey. Seal the bag or cover the pot and put in refrigerator overnight.

Prepare Turkey
2

On serving day, remove the turkey from the bag or pot, drain the liquid, and pat the turkey dry with paper towels or a clean cotton cloth. Bring to room temperature by leaving it out of the refrigerator for about two hours.

3

Preheat oven to 450°

4

Rub the turkey with softened butter and sprinkle with salt and pepper inside and outside the turkey.

5

Melt 2 sticks of the butter and add about 2 cups of the wine to the melted butter. Place the cheesecloth into this mixture to soak up the butter and wine.

6

Stuff the turkey with prepared stuffing (see Mary's Stuffing recipe). Tuck in the turkey's wings and neck and tie the legs together. Place turkey, breast side up in a roasting pan with a roasting rack, and place in the oven on the lowest rack.

7

Then place the cheesecloth over the turkey covering about halfway down the turkey. Melt more butter and add wine as needed for basting. The ratio of wine to butter does not have to be exact.

8

Cook for 30 minutes. After 30 minutes, turn temperature down to 350° and continue cooking the turkey for about 2¾ to 4½ hours, depending on the size and whether you filled it with stuffing (see Cooking Times below), basting every 30 minutes.

9

About one hour before cooking time is complete, gently remove the cheesecloth, being careful not to take any skin with it, baste the turkey with the pan juices, and cook for another hour or until either a meat thermometer reaches 185°. or the turkey's pop up timer pops up.

Cooking Times
10

Stuffed:
8 to 12 lbs: 3 to 3 ½ hours
12 to 14 lbs: 3½ to 4 hours
14 to 18 lbs: 4 to 4½ hours
18 to 20 lbs: 4¼ to 4¾ hours
20 to 24 lbs: 4¾ to 5¼ hours

Unstuffed:
8 to 12 lbs: 2¾ to 3 hours
12 to 14 lbs: 3 to 3¾ hours
14 to 18 lbs: 3¾ to 4¼ hours
18 to 20 lbs: 4¼ to 4½ hours
20 to 24 lbs: 4½ to 5 hours

Category,

Ingredients

Directions

Brine Turkey
1

About 24 hours before serving, put turkey in a large bag or pot and cover with water. Add 1 cup of salt per gallon of water as necessary to cover turkey. Seal the bag or cover the pot and put in refrigerator overnight.

Prepare Turkey
2

On serving day, remove the turkey from the bag or pot, drain the liquid, and pat the turkey dry with paper towels or a clean cotton cloth. Bring to room temperature by leaving it out of the refrigerator for about two hours.

3

Preheat oven to 450°

4

Rub the turkey with softened butter and sprinkle with salt and pepper inside and outside the turkey.

5

Melt 2 sticks of the butter and add about 2 cups of the wine to the melted butter. Place the cheesecloth into this mixture to soak up the butter and wine.

6

Stuff the turkey with prepared stuffing (see Mary's Stuffing recipe). Tuck in the turkey's wings and neck and tie the legs together. Place turkey, breast side up in a roasting pan with a roasting rack, and place in the oven on the lowest rack.

7

Then place the cheesecloth over the turkey covering about halfway down the turkey. Melt more butter and add wine as needed for basting. The ratio of wine to butter does not have to be exact.

8

Cook for 30 minutes. After 30 minutes, turn temperature down to 350° and continue cooking the turkey for about 2¾ to 4½ hours, depending on the size and whether you filled it with stuffing (see Cooking Times below), basting every 30 minutes.

9

About one hour before cooking time is complete, gently remove the cheesecloth, being careful not to take any skin with it, baste the turkey with the pan juices, and cook for another hour or until either a meat thermometer reaches 185°. or the turkey's pop up timer pops up.

Cooking Times
10

Stuffed:
8 to 12 lbs: 3 to 3 ½ hours
12 to 14 lbs: 3½ to 4 hours
14 to 18 lbs: 4 to 4½ hours
18 to 20 lbs: 4¼ to 4¾ hours
20 to 24 lbs: 4¾ to 5¼ hours

Unstuffed:
8 to 12 lbs: 2¾ to 3 hours
12 to 14 lbs: 3 to 3¾ hours
14 to 18 lbs: 3¾ to 4¼ hours
18 to 20 lbs: 4¼ to 4½ hours
20 to 24 lbs: 4½ to 5 hours

Picture Perfect Roast Turkey