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Remove the giblets in the bottom of the turkey as well as the neck of the turkey. Don’t forget to take the bag out of the neck area. This can be easily forgotten!
Then, rinse the turkey inside and out using cold water.
Dry the meat thoroughly with paper towels for extra-crispy skin.
Then, pull the wing tips forward and tuck them under the breasts to keep them from burning.
Mix 1/2 cup salt and 2 tablespoons brown sugar in a bowl.
Rub the dry brine all over the cleaned and dried turkey.
Make sure to get the wings, inside the turkey and under the skin.
Cover the turkey and place it in the refrigerator for up to 2 nights! You can also do this the night before, but 2 days is best.
Before you cook, take the turkey out of the refrigerator and let it come to room temperature.
Fill the middle of the bird with the apple, onion, pepper, thyme, and rosemary.
Rub the butter all over the bird and under the skin.
Place the bird on a roasting rack.
Pour 3-4 cups chicken broth into the bottom of the roasting rack.
Place the turkey in a preheated 450-degree oven for 30 minutes. The skin will get nice and brown, which is what you want.
Next, cover the turkey in tin foil, pour 3 cups white wine in the bottom of the roasting rack.
Turn the oven to 350 degrees to cook the turkey for 2 to 3 hours. Or when a Digital Meat Thermometer reads 165 degrees to 180 degrees.
When the turkey is done, save all of the juice from the bottom of the pan. This is perfect for making gravy and for pouring a little over the top of the turkey!
Plate the turkey on a platter with the garnishes and serve!