The Perfect Turkey

So, I don't have a picture to share or perhaps I do, but I wouldn't even know where to begin to look for one. Either way this turkey is absolutely amazing! It is so moist and flavorful. I have tried multiple methods of cooking turkeys over the years and have found that this final combination is my favorite. Because I am will not be roasting a turkey this year, I hope someone will find this recipe very useful this year. You can always adjust the brine ingredients to suit your preferences. There is an amazing apple cider brine that works wonders too. Infused with cinnamon and allspice it is a lovely alternative to the traditional herb flavored birds. So, please enjoy!

Brined and Roasted Turkey
Brine
3 cups coarse salt
5 cups sugar
2 medium onions, chopped
2 medium leeks, white and pale-green parts only, rinsed and chopped
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
4 dried bay leaves
3 sprigs fresh thyme
2 Sprigs Rosemary
3 sprigs fresh flat-leaf parsley
2 teaspoons whole black peppercorns
10 or more cups water
In a large stockpot combine brine ingredients, bring to a boil. Cook and stir occasionally until salt and sugar dissolve. Remove from heat and cool to room temp.

Turkey
1 whole turkey--about 15 lbs
3 sticks butter (1 softened, 2 melted)
Fresh Ground Pepper
1 cheesecloth
2 cups dry white wine

Rinse turkey inside and out, remove giblets and neck. Place turkey in brine bag placed inside a large pot or cooler. Cover turkey completely with brine and close bag. Store in ice or at 40 degrees for 24 hours.

Preheat oven to 425 with rack in lowest position. Combine melted butter with wine. Soak cheesecloth in melted butter/wine mix. Remove your turkey from the brine, rinse well inside and out and pat dry. Tie legs together. Place turkey on a removable rack in roasting pan and tuck wings under bird. Rub softened butter all over turkey and under skin over breast. Sprinkle turkey with black pepper and a little salt. Lay soaked cloth over turkey covering the breast and part of the legs. Reserve remaining soak for basting. Place turkey in oven, legs first. Roast 30 minutes. Baste cheesecloth and exposed turkey with butter mixture. Reduce temp to 350. Continue to roast basting every 20-30 minutes. Don't let the cloth dry out. Continue this process for 2 hours of roasting. When your butter/wine mix runs out use pan drippings to baste. After 2 hours, remove turkey from oven and carefully remove cheesecloth. You may have to baste it one more time before removing it so it doesn't stick to the skin. Baste the skin and return turkey to oven. Cook for about an hour more. Check the temp of the bird by placing a thermometer into the thickest part of the thigh. It must read 180. If you hit bone, try again. Let turkey rest for about 30 minutes before carving. Use pan dripping for gravy. Total cook time should be about 15 mins per lb.