Martha Stewert Roasted Turkey

Instructions

1. Step 1: Brine Turkey for 18-24 hours
2. Step 2: Just before roasting, remove the turkey from the brine, rinse well with cold water and pat dry with paper towels.
3. Step 3: Preheat oven to 425 degrees, with rack in the lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down the sides of the turkey. Immerse cloth in butter mixture, let soak. **I do not preheat oven to 425. I like a lighter turkey. Preheat to 350
4. Step 4: Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper. **I fill the turkey with large carrots and celery to flavor the gravy. I do not put my stuffing in the bird.
5. Step 5: Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350. Roast, brushing every 30 minutes with butter mixture until internal temperature reaches 165. Cover with foil if browning too quickly. **I usually make another bowl of the butter mixture to use to cover the turkey. Once the turkey starts making juices you can pull the juices out of the pan to use to baste every 30 minutes. I usually end up covering my turkey with foil about half way done.
6. Step 6: Let turkey rest at least 30 minutes. Transfer to a platter and pour pan drippings to use for gravy.

• Recipe Type : Poultry, Thanksgiving