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Place on a rack in a roasting pan, breast-side up, and refrigerate, uncovered, for 18 to 24 hours. Remove the turkey from the refrigerator 30 minutes before roasting. Preheat the oven to 275˚.
Set the pressure oven temperature to 450°F and the function to ROAST. Turn on the timer to preheat the oven. In a mixing bowl, toss together all of the cut-up vegetables and the garlic cloves.
If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.
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Stir until salt is dissolved. Cool to room temperature. Pour the brine into a 5-gallon stock pot or container. Pour in the bottle of wine, then add the shallots, garlic, thyme, and lemons ...
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Related: How to Brine a Turkey Like a Pro for a Flavor-Packed, Extra Juicy Bird. How to Make Eric Kim's Chile-Roasted Turkey. After salting the bird and letting it dry brine for three days, Kim ...
Insert the thermometer into the thickest part of the bird between the breast and thigh (being sure not to hit bone). ... pound at 325ºF to get to that temp. ... brining or basting a turkey (and ...