Best Turkey EVER!!

There are 3 secrets!

1. Size matters

always get enough for leftovers!  For birds under 16 pounds, figure at least 1 pound   of turkey per person. For larger birds 16 pounds and heavier, figure a bit less since there’s more meat in proportion to bone. If you want substantial seconds and leftovers, allow another 1/2 pound per person.

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2. Wine - Brine

In my opinion, you should never buy a self-basting turkey. They have been injected with fat, water and who knows what else. Better to brine your own. Making a brine is simple. The trick is to a good brine is to COOK it.

In a large pot, mix the following:

1 cup kosher salt                                    ½ cup brown sugar

1 cup chopped celery                            1 cup diced carrots

1 cup diced onion                                   1 tbsp black peppercorns

1 tsp allspice berries                               1 bay leaf

1 tsp  rosemary                                        1 tsp sage

1 bottle Villa Milagro ROSITA wine           

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Bring this to a boil and cook until the veggies are wilted.  Add 4 bottles full of water (use the empty wine bottle to measure) and 4 cups of ice to chill it

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Remove any parts stuffed into the turkey cavity and rinse thoroughly inside and out. Put the turkey in the brine – this is enough brine for a 20 lb turkey – adjust it accordingly if smaller/larger.  I brine my turkey for at least 3 days - turning it everyday to make sure all parts get submersion time in the brine.

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3. Browning

Before roasting, remove the turkey from the brine and let it drain for about a half hour. Pat it completely dry then rub it with the following mixture.

2 tbsp honey

4 tbsp vegetable oil

1 tsp salt

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Roast as following your usual procedure.