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Holiday Turkey Brine: Part 3 – Roasting the Turkey

thanksgiving roasted turkey. brined

  • Author: Lea Valle
  • Category: Main

Ingredients

Scale
  • 12–20 pound brined turkey
  • 1 stick pastured, unsalted butter
  • 1 cup white wine
  • one fresh orange, quartered
  • kitchen twine
  • roasting pan

Instructions

  1. Thoroughly rinse the brined turkey.
  2. Dry the turkey with paper towels and place in a roasting pan.
  3. Place one quartered orange into the cavity.
  4. Tie the legs with twine (optional)
  5. Rub 1/2 stick of pastured butter under the skin of the breast and legs.
  6. Rub another 1/2 stick pastured butter on the outside of the turkey and allow to come to room temperature.
  7. Pour one cup of white wine in the bottom of the roasting pan.
  8. Place turkey into a preheated 450° F oven and cook for 30 minutes.
  9. Baste turkey.
  10. Reduce heat to 350° F
  11. Place aluminum foil tent over turkey.
  12. Cook for approximately 10- 15 minutes per pound, basting every 30 minutes
  13. Remove foil tent during last hour and begin checking temperature.
  14. Remove turkey from the oven once the breast temperature reaches 160° and/or the thighs/legs reach 170° degrees.
  15. Allow to rest for up to one hour before carving and serving.
  16. Reserve drippings for gravy.

Find it online: https://paleospirit.com/how-to-roast-a-brined-turkey/