BRINED AND ROASTED WHOLE TURKEY

BRINED AND ROASTED WHOLE TURKEY
"Brining a whole turkey takes time and kitchen space, but the mouthwatering results are definitely worth the trouble."

2 cups Morton Coarse Salt
2 cups sugar
2-1/2 gallons cool water
1 (12-lb.) fresh, whole, bone-in skin-on
turkey. Rinsed and patted dry
5 tbsp. unsalted butter, softened
3 tbsp. unsalted butter, melted
½ tsp. ground black pepper
1 cup white wine, chicken broth or water

To Brine: Combine Morton koshers Salt and sugar in cool water in a large clean stockpot until completely dissolved. Place turkey in the brine until completely submerged. Cover and refrigerate for 4 to 6 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 a rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with melted butter. Pour the one-cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450^ 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^; continue to roast, basting and rotating the pan once about halfway through cooking, until the * internal temperature reaches 170^ for turkey breast meat and 180^ for turkey thigh meat.
Remove the turkey from the oven. Let stand 20 minutes before carving.

Yield: 10 servings.