Brined and Roasted Whole Turkey

Brined and Roasted Whole Turkey

2 gallons good-tasting tap water or bottled spring water

2 cups kosher salt (or 1 1/2 cups noniodized table salt)

2 cups granulated sugar

12-14 whole black peppercorns

2 bay leaves

1 fresh turkey (12 - 15 pounds), rinsed thoroughly; giblets and neck removed

3 onions, chopped coarse

2 carrots, chopped coarse

2 celery ribs, chopped coarse

1 1/2 teaspoons dried thyme

1 teaspoon fresh ground black pepper, or to taste

3 cups fat-free, lower-sodium chicken broth

1 cup dry white wine

1 teaspoon fresh ground black pepper, or to taste

Add the water to a clean 5-gallon bucket (can be lined with a plastic bag) and in it dissolve the salt and sugar. Stir in the peppercorns and bay leaves. Add the turkey and refrigerate or set in a very cool spot (no warmer than 40 degrees) for 8 to 12 hours. (If refrigerated, it may soak overnight.)

Add the onions, carrots, celery and thyme to a large mixing bowl, stirring to coat with the thyme.

Fifteen to 20 minutes before roasting, place the oven rack in the lowest position and begin heating the oven to 400 degrees.

In a medium mixing bowl whisk together the chicken broth and white wine until combined.

Remove the turkey from the brine and rinse under cold running water. Using paper towels, pat dry inside and out.

Set a heavy-duty, roasting rack in the bottom of a foil-lined roasting pan. Fill the cavity of the turkey with the vegetable mixture. Scatter the remaining vegetables around the bottom of the roasting pan. Pour 1 cup of the broth mixture over the vegetables in the pan.

Tuck the wings behind the back. Sprinkle the turkey with the ground pepper. Spray the roasting rack with vegetable oil and place the turkey, breast side down, on the rack. Roast for 45 minutes. Remove the roasting pan with the turkey from the oven.

Using a thick layer of paper towels or potholders, rotate the turkey to breast side up. Brush the breast with some broth mixture and if the liquid in the bottom of the pan has evaporated, add 1 cup broth.

Roast for 60 to 75 minutes, or until the thickest part of the breast registers 165 degrees and the thickest part of the thigh registers 175 degrees. Remove the turkey from the rack to a carving board and let it rest about 20 minutes. Carve and serve.

Nutrition values per 4-ounce serving of mixed white and dark meat: 193 calories (26.3 percent from fat), 5.6 g fat(1.8 g saturated fat), no dietary fiber, 33.2 g protein, 1.1 gm carbohydrate, 86 mg cholesterol, 579 mg sodium.

LeanNote: You can make a terrific lean gravy by simmering the remaining broth/wine mixture in the bottom of the roasting pan. Strain out the vegetables and thicken with cornstarch. Or use the broth in your favorites gravy recipe.

Cook's notes: If you cannot get a fresh turkey, a frozen turkey will brine and roast well. Make sure the turkey is completely de-frosted.

When roasting a turkey larger than 12 to 15 pounds, increase cooking time by about 10 minutes