Classic Brined and Roasted Turkey
Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.
The U.S. Department of Agriculture recommends cooking the turkey until the thickest part of the thigh registers 180 degrees. For a moister bird, we cooked ours to 165 degrees; it will continue to cook outside the oven as it rests.
Martha made this recipe on Cooking School episode 406.