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1
Prepare brine Combine 2 quarts of the water with remaining brine ingredients in a medium saucepan, and bring to a boil, stirring until salt and sugar have dissolved completely.
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2
Transfer to a large pot (at least 5-gallon capacity) and add remaining 4 quarts water.
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3
Let cool completely.
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4
Brine turkey Lower turkey, breast first, into the brine.
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5
Cover and refrigerate 24 hours.
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6
Remove from brine and pat dry with paper towels.
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7
Let stand at room temperature for 2 hours.
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8
Meanwhile, heat oven to 425F with rack in lowest position.
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9
Prepare cheesecloth Stir together melted butter and wine in a medium bowl.
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10
Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey.
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11
Immerse cloth in butter mixture and let soak.
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12
Stuff turkey Place turkey, breast side up, on a rack set in a large roasting pan.
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13
Fold wing tips under and season cavity with 1 teaspoon each salt and pepper, then fill loosely with stuffing.
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14
Tie legs together with kitchen twine.
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15
Fill neck cavity loosely with stuffing, and fold neck flap under, securing with toothpicks.
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16
Pat turkey dry and rub all over with softened butter and generously season with salt and pepper.
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17
Roast Remove cheesecloth from butter mixture, squeezing gently over bowl to remove excess liquid.
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18
Reserve butter mixture for brushing.
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19
Lay cheesecloth over turkey.
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20
Place turkey, legs first, in oven and roast 30 minutes, then brush cheesecloth and exposed turkey parts with butter mixture and reduce temperature to 350F.
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21
Continue roasting, brushing every 30 minutes, for 1 1/2 hours more (tent with foil if browning too quickly).
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22
Discard cheesecloth and rotate pan.
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23
Baste turkey with pan juices and continue to roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 165F.
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24
This will take 1 to 2 hours more (start taking temperature after 2 1/2 hours total cooking time).
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25
Serve Transfer turkey to a platter and garnish with apples, sage, and chestnuts, if desired.
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26
Set pan with drippings aside for making gravy, if desired.
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27
Let turkey stand at room temperature at least 30 minutes before carving (see instructions on pages 152153).
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28
A fresh turkey is preferable to a frozen one, but if you have to resort to frozen, heres how to defrost it properly: Leave it in its original wrapper, and place it breast side up on a rimmed baking sheet (to catch any juices) in the refrigerator.
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29
Be sure to plan ahead.
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30
Allow 1 day of thawing per 4 pounds of turkey.
