Perfect Roast Turkey

• 6 quarts water
• 1 3/4 cups coarse salt, plus more for seasoning
• 1 cup sugar
• 3 medium onions, peeled and coarsely chopped
• 3 leeks, white and pale-green parts only, coarsely chopped and washed well (page 32)
• 3 carrots, peeled and coarsely chopped
• 3 celery stalks, coarsely chopped
• 3 dried bay leaves
• 6 sprigs thyme
• 6 sprigs flat-leaf parsley
• 1 tablespoon whole black peppercorns
• 1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
• 1/2 cup (1 stick) unsalted butter, melted, plus 1/4 cup (1/2 stick), room temperature
• 1 1/2 cups dry white wine, such as Sauvignon Blanc
• Coarse salt and freshly ground pepper
• Chestnut Stuffing (page 156)
• Lady apples, fresh sage leaves, and whole chestnuts (optional)
• Perfect Gravy (page 154; optional)

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.
2. Transfer to a large pot (at least 5-gallon capacity) and add remaining 4 quarts water.
3. Let cool completely.
4. Brine turkey Lower turkey, breast first, into the brine.
5. Cover and refrigerate 24 hours.
6. Remove from brine and pat dry with paper towels.
7. Let stand at room temperature for 2 hours.
8. Meanwhile, heat oven to 425F with rack in lowest position.
9. Prepare cheesecloth Stir together melted butter and wine in a medium bowl.
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.
11. Immerse cloth in butter mixture and let soak.
12. Stuff turkey Place turkey, breast side up, on a rack set in a large roasting pan.
13. Fold wing tips under and season cavity with 1 teaspoon each salt and pepper, then fill loosely with stuffing.
14. Tie legs together with kitchen twine.
15. Fill neck cavity loosely with stuffing, and fold neck flap under, securing with toothpicks.
16. Pat turkey dry and rub all over with softened butter and generously season with salt and pepper.
17. Roast Remove cheesecloth from butter mixture, squeezing gently over bowl to remove excess liquid.
18. Reserve butter mixture for brushing.
19. Lay cheesecloth over turkey.
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.
21. Continue roasting, brushing every 30 minutes, for 1 1/2 hours more (tent with foil if browning too quickly).
22. Discard cheesecloth and rotate pan.
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.
24. This will take 1 to 2 hours more (start taking temperature after 2 1/2 hours total cooking time).
25. Serve Transfer turkey to a platter and garnish with apples, sage, and chestnuts, if desired.
26. Set pan with drippings aside for making gravy, if desired.
27. Let turkey stand at room temperature at least 30 minutes before carving (see instructions on pages 152153).
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.
29. Be sure to plan ahead.
30. Allow 1 day of thawing per 4 pounds of turkey.

water, coarse salt, sugar, onions, leeks, carrots, celery stalks, bay leaves, thyme, parsley, whole black peppercorns, turkey, unsalted butter, white wine, salt, stuffing, apples

Taken from www.epicurious.com/recipes/food/views/perfect-roast-turkey-393733 (may not work)