Wine Brined Turkey

Step 1: Bring 3 cups of water and the salt to a boil and stir until salt is dissolved.

Step 2: Add a bit of ice to pot to speed up the cooling process and place in refrigerator until completely cooled.

Step 3: Meanwhile, pour the bottle of wine in a clean bucket big enough to hold turkey.

Step 4: Toss in the rosemary sprigs, garlic cloves, peppercorns and mustard seeds.

Step 5: Place the completely thawed turkey into the bucket; pour in the salt water when completely cooled.

Step 6: Add enough water to cover turkey and refrigerate for 12 hours.

Step 7: Remove turkey from brine and rinse the turkey inside and out; pat dry.

Step 8: Drizzle the fresh ground pepper over the turkey.

Step 9: If stuffing turkey, do so just before cooking turkey.

Step 10: Fit a roasting pan with a baking rack and place turkey on top of baking rack. Add water up 1/2 inch up side of pan.

Step 11: Cook turkey uncovered in a 350 degree Fahrenheit oven, until cooked through. Meat thermometer should reach 165 degrees. I like to take the temperature in the meaty part of the thigh and in the breast to be sure. For a 12 to 14 pound turkey the time should be between 3.5 to 4 hours un-stuffed and 4 to 4.5 hours if stuffed.