This is my tried-and-true roast turkey — deeply seasoned from an aromatic Riesling brine, coated in herbed garlic butter, wrapped in a wine and butter-soaked cheesecloth, and roasted until perfectly golden. It’s rich, flavorful, and the kind of centerpiece that makes the whole house gather around the table.

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Ingredients

Brine

• 7 quarts (28 cups) water
• 1 ½ cups coarse salt
• 6 bay leaves
• 2 tbsp whole coriander seeds
• 1 tbsp dried juniper berries
• 2 tbsp whole black peppercorns
• 1 tbsp fennel seeds
• 1 tbsp black or brown mustard seeds
• 1 bottle dry Riesling
• 2 medium onions, thinly sliced
• 6 garlic cloves, minced or pressed
• 1 bunch fresh thyme

Basting + Cheesecloth

• 1 ½ cups (3 sticks) unsalted butter, melted
• 1 bottle dry white wine (Chardonnay or Pinot Grigio)
• 2 tsp salt
• 2 tsp freshly ground black pepper
• Fresh sage
• Fresh rosemary
• Fresh thyme

Butter Filling

• 3 sticks unsalted butter, softened
• 6 large garlic cloves, minced or pressed
• 1 tsp each chopped fresh parsley, thyme, oregano, rosemary, sage
• 1 tsp salt
• ½ tsp ground black pepper

Stuffing (for the cavity)

• 2 oranges, quartered
• 2–3 apples, quartered
• Sprigs of fresh herbs (rosemary, thyme, oregano, sage)

Roasting Pan

• 3–4 carrots
• 2 onions
• 3–4 stalks celery

Gravy

• 1 cup dry white wine (Chardonnay or Pinot Grigio)
• 1/2 cup flour
• 4 cups chicken broth
• Salt & pepper

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Instructions

1. Prepare the Turkey & Brine: Thaw the turkey in the refrigerator for two to three days. Once thawed, remove the neck and giblets, rinse the turkey well, and pat it completely dry. One day before roasting, prepare the brine by simmering a quart of water with salt, bay leaves, and spices until the salt dissolves, then let it cool. Line a large container with a brining or roasting bag and place the turkey inside. Pour in the salt mixture, the remaining water, Riesling, onions, garlic, and thyme. Tie the bag closed, making sure the turkey is fully submerged, and refrigerate for 18–24 hours, flipping once.

2. Remove from Brine & Prep for Roasting: Take the turkey out of the brine about an hour before roasting and pat it dry inside and out. While it comes to room temperature, preheat the oven to 450°F. Prepare your butter filling by mixing softened butter with garlic, herbs, salt, and pepper. For basting, melt the butter with the white wine in a bowl, add fresh herbs, then soak a folded, four-layer cheesecloth in the mixture.

3. Season & Butter the Turkey: Place the turkey breast-side up on a roasting rack set inside a heavy roasting pan. Tuck the wing tips under and season the inside of the cavity generously with salt and pepper. Fill the cavity with the oranges, apples, and herb sprigs, then tie the legs together with kitchen string. Gently separate the skin from the breast and rub the herbed butter underneath, then use the remaining butter to coat the entire bird.

4. Set Up the Roasting Pan: Scatter the chopped carrots, onions, and celery across the bottom of the roasting pan to flavor the drippings. Lift the soaked cheesecloth out of the butter-wine mixture, squeeze it lightly so it’s still very damp, and drape it evenly over the turkey breast and halfway down the sides. Slide the turkey into the oven, legs first.

5. Begin Roasting & Basting: Roast for 30 minutes at 450°F, then baste the cheesecloth and exposed skin with the butter-wine mixture. Reduce the oven temperature to 350°F and continue roasting for another 2½ hours. Baste every 30 minutes, watching the pan juices and spooning some out if it gets too full — you’ll save these for the gravy.

6. Remove Cheesecloth & Finish Roasting: After the turkey has cooked for about three hours, carefully remove the cheesecloth and turn the pan so the breast faces the back of the oven. Baste with pan juices (or the butter-wine mixture if needed), and continue roasting for one more hour, basting again halfway through. The skin becomes fragile at this point, so baste gently.

7. Check for Doneness & Rest: Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. You’re looking for at least 160°F and a deep golden-brown skin. If the legs need more time, baste the turkey again and return it to the oven for another 20–30 minutes. Once fully cooked, transfer the turkey to a platter and let it rest for 30 minutes before carving.

Gravy Instructions

8. Deglaze the Pan: Pour the roasting pan juices into a measuring cup and let them sit until the fat rises to the top, then skim it off. Set the roasting pan over medium-high heat and pour in the white wine, scraping up all the browned bits. Let it simmer until reduced by half.

9. Build the Roux: Add a cup of the skimmed drippings back into the pan, then whisk in the flour to form a smooth paste. Let it cook and brown into a golden roux, adjusting the flour or drippings slightly if needed to get the right consistency.

10. Finish the Gravy: Slowly whisk in more drippings and the chicken broth until the gravy is smooth and reaches your preferred thickness. Let it cook for 5–8 minutes, whisking the whole time. If it’s too thick, add broth or drippings; if it’s too thin, keep simmering or add a quick cornstarch slurry. Season to taste with salt and pepper, then strain it into a gravy boat.