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Brined and roasted turkey

Recipe by Jonathan Waxman

Serves 12-16


For the Brine
½ cup salt
1 cup brown sugar

3 cinnamon sticks
8 cups cold water


1. Make brine from salt, sugar, cinnamon and water. Bring to a boil and cook for 1 hour. Strain & cool.


To Roast:
8-pound turkey, preferably free-range
1 cup butter, divided in half
3 cloves garlic, peeled and smashed
1 cup red wine


1. Wash the turkey in hot water, dry and place in a large bowl or pot. Cover with brine and cure for one day.
2. Remove turkey and pat dry. Heat oven to 375˚ Fahrenheit. Rub with 1/2 cup butter. Put turkey in the oven and cook for 2 hours, basting constantly.
3. Remove from oven and let rest for 30 minutes.
4. Remove fat from roasting pan. Deglaze the pan with the red wine. Add garlic and sauté. Cook until sauce can coat the back of a spoon, finish with remaining butter.

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