Roasted Brined Turkey

Rous for gravy: 2T butter 0.5 c milk(whole) 1T flour.

Roasted Brined Turkey
Roasted Brined Turkey

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Turkey Brine

  • 2

    Carrots, cut into 2-inch pieces

  • 2

    parsnips, cut into 2 inch pieces

  • 2

    celery stalks, cut into 2 inch pieces

  • 1

    onion, cut into 6 wedges

  • 2

    white turnips, quartered

  • 1.5

    cups unsalted butter (3 sticks), melted, plus 4 tablespoons, at room temp

  • 1

    bottle dry white wine

  • 2

    teaspoons coarse salt

  • 2

    teaspoons freshly ground pepper

Directions

1.) Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place carrots, parsnips, celery, onion, and white turnips in bottom of a roasting pan. Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Let stand at room temperature for up to 2 hours. 2.) Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut into a 17 inch, 4 layer square. Immerse cheesecloth in the butter and wine; let soak. 3.) Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity loosely with as much stuffing as it will hold comfortably; do not pack tightly. (cook remaining stuffing in a buttered baking dish at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under and secure with toothpicks. Rub turkey with the softened butter and sprinkle with remaining 1.5 teaspoons salt and pepper. 4.) Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine (don't put all of butter and wine in turkey unless low on juices). Reduce oven temperature to 350 degrees and continue to cook for 2.5 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.

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