Drunken Whole-Rosted Turkey
From Sarah Lipoff, POPSUGAR Food
Notes
Although you might be tempted to use a cheaper wine with this recipe, it's best when you use a bottle you enjoy drinking.
Ingredients
- 1 15- to 20-pound turkey
1 teaspoon salt
1 bottle Sauvignon Blanc
2 oranges, sliced
1 lemon, sliced
3 bay leaves
3 to 4 sprigs thyme
3 to 4 sprigs rosemary
Water
Directions
- Clean the turkey, removing the giblets and neck bone. Lightly pat dry and then coat with salt. Let rest while prepping the brine.
- Place the oranges, lemon, bay leaves, thyme, and rosemary in a large bowl or bucket. Add the turkey, then cover with the wine.
- Fill the container with water so the turkey is submerged. Cover with plastic wrap and then make room in the fridge for the bird. Brine for 12 to 24 hours.
- Remove the turkey from the brine, and roast in a 350ºF oven until the internal temperature reaches 165ºF. Remove and let rest for 20 minutes before serving.
Information
- Category
- Main Dishes, Game
- Cuisine
- North American
- Yield
- 8 servings
- Total Time
- 4 hours, 59 minutes, 59 seconds