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“Betty Crocker”
2hrs 40mins

Ingredients Nutrition


  1. Mix water, salt, and sugar in a 6-quart container or stockpot, stir until sugar and salt are dissolved.
  2. Add turkey.
  3. Cover ; refrigerate at least 12 hours but no longer than 24 hours.
  4. Preheat oven to 325°.
  5. Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
  6. Place turkey, breast side up, on rack in large shallow roasting pan.
  7. Fill cavity with onion, rosemary, thyme, and bay leaves.
  8. Sprinkle salt and pepper over turkey.
  9. Insert meat thermometer so tip is in thickest part of turkey and does not touch bone.
  10. Mix butter and wine.
  11. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth.
  12. Roast 1 hour 30 minutes.
  13. Remove cheesecloth.
  14. Remove onion and herbs from turkey, but leave in pan.
  15. Bake 30-60 minutes longer or until thermometer reads 165° and juice of turkey is no longer pink when center is cut.

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