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To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved.
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Place the whole turkey in the brine until completely submerged.
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Cover and refrigerate for 4 to 5 hours.
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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.
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To Roast: Mix the softened butter with the pepper.
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Place turkey on rack in roasting pan.
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Rub the seasoned butter under the skin.
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Brush the skin with the melted butter.
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Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.
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Roast turkey at 450u00b0 F.
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,for 25 minutes, baste and then rotate the roasting pan.
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Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again.
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Reduce oven temperature to 325u00b0 F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170u00b0 F.
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,for turkey breast meat and 180u00b0 F.
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,for turkey thigh meat.
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Remove the turkey from the oven.
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Let stand 20 minutes before carving.
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Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts.
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Do NOT brine turkey if it includes?
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basting?
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liquids that contain salt.
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If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
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If you purchase a turkey with a pop-up timer, leave it in place and ignore it.
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If removed, the timer will leave a gaping hole for juices to escape.
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Serves: 10 to 12.
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Preparation Time: 5 hours.
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Recipe by Morton Salt.
