Brined Roasted Turkey

Combine cool water, salt, and sugar in a large, clean stockpot and stir until the salt and sugar are fully incorporated. Dissolve the mixture completely before submerging the turkey in it; then cover and refrigerate for 8 to 14 hours.

Next, carefully remove the turkey from its brine solution; rinse it thoroughly under cool running water for several minutes to eliminate any remaining salt residue. Pat the turkey dry with paper towels to remove excess moisture. Discard the used brine.

Preheat your oven to 450 degrees F (230 degrees C). Position the turkey on a rack in a roasting pan to allow for even cooking.

In a small bowl, mix softened butter and pepper together until well combined. Gently rub the mixture under the turkey's skin to enhance flavor. Brush melted butter onto the turkey's skin and pour wine into the roasting pan.

Roast the turkey in the preheated oven for 25 minutes. After 25 minutes, baste the turkey and rotate the pan to ensure even cooking. Continue roasting until the skin turns golden brown, which should take another 25 minutes; baste again and rotate the pan.

Reduce the oven temperature to 325 degrees F (165 degrees C) and continue roasting, basting, and rotating the pan once more about halfway through the cooking time, until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours 15 minutes. To verify the turkey's doneness, insert an instant-read thermometer into the thickest part of the thigh, near the bone, and it should read at least 165 degrees F (74 degrees C).

Once cooked, remove the turkey from the oven and let it stand for 20 minutes before carving.