One 15-pound fresh turkey (giblets and neck reserved)
Fresh peppercorn
3 bay leaves
Marinade:
One 12 oz bottle of Skinny Latina Million Dollar Marinade
1 stick of salted butter, softened
Salt and fresh ground pepper to taste
1 ½ cups dry white wine
Directions
Bring salt, sugar, cider, and 2 cups water to a boil in a very large (16-qt.) pot, stirring until salt and sugar are dissolved.
Turn off heat. Add remaining ingredients to the brine base. Refrigerate, uncovered, until cold.
Add 6 quarts cold water to the pot. Add turkey. Place a plate on top of turkey to keep submerged. Cover; chill for up to 48 hours. Remove turkey from brine and pat dry inside and out. Pour bottle of Skinny Latina Million Dollar Marinade over and inside of turkey and marinate covered breast side down for an additional 24 hours.
When ready to roast, preheat the oven to 400 degrees. Remove turkey from marinade (DO NOT DISCARD MARINADE).
Place turkey breast side up (and wings tucked under) in roasting pan and rub softened butter all over and under the skin. Season generously with salt and fresh ground pepper. Combine the reserved marinade with the white wine and pour around the turkey in the roasting pan.
Place turkey on a rack in a lower third of the oven and roast uncovered at 400 for 15 minutes. Reduce heat to 325, tent lightly with foil and continue roasting. Roast for 20 minutes for every pound. A 15 lb turkey should take about 5 hours.
Uncover turkey during the last 45 minutes of roasting and baste frequently throughout. If any part of the turkey is browning too quickly, cover that area with a small piece of foil. The turkey will be done when the leg is pricked and the juices run clear. I like to wait about 15 minutes before carving the turkey. I usually use that time to make the gravy.
Ingredients:
Skinny Latina Gravy
All purpose flour
Salt and fresh ground pepper to taste
Low sodium chicken stock
Directions
Pour turkey drippings from Roasted Skinny Latina Turkey into a large saucepan and bring to a low boil and let cook until it reduces by 1/4. Skim fat from drippings and reserve. Pour pan drippings into a separate bowl and set aside.
In saucepan over medium heat, make a roux by combining 2 tablespoons of the skimmed fat and 2 tablespoons of flour. Cook until mixture is a beige color. Slowly whisk in 1 1/2 cups of turkey drippings and 1/2 a cup of chicken stock.
Add more chicken stock if short on drippings and bring to a boil, stirring constantly until the consistency is smooth and glossy. Add salt and fresh ground pepper to taste.
