1 whole turkey, neck and giblets removed
2 c. kosher salt
½ c. butter, melted
Pepper
David & Rosanne’s Seasoning
1 c. dry white wine
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350°F.
Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with ½ the melted butter. Season with pepper and David and Rosanne’s. Place breast side down on a roasting rack in a shallow roasting pan. Cover bird with white wine.
Roast uncovered until the internal temperature of the thigh reaches 170°F. Carefully turn the turkey breast side up ⅔ through the roasting time, and brush with the remaining butter. Allow the bird to stand 30 minutes before carving.
YIELD: Calculate 1-3 oz. serving cooked turkey for every 1 pound of raw whole bird
Cooking Times
10 pound turkey
11¾ pound turkey
13 pound turkey 3 hours
3 hours, 15 minutes
3 hours, 45 minutes
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