Suggested food pairing for Roessler Cellars 2004 Dry Reisling

Recipe: Roasted Turkey

• 1 12-16 pound Turkey
• Sea Salt

1. Rinse the turkey and pat dry.

2. Measure 1 tablespoon of salt for every 5 pounds of turkey.

3. Sprinkle all sides of turkey with salt. Ues all salt measured for this recipe.

4. Place turkey in bag and seal it. Place the turkey (breast side up) in refrigerator for 3 days.

5. Every 24 hours, massage salt into skin and turn over.

6. The night before it is to be cooked, remove turkey from the bag and place it on a plate. Return un-covered turkey to the refrigerator for at least 8 hours.

7. Remove turkey from refrigerator 1 hour before cooking. Brush with melted butter.

8. Place turkey, breast-side down in a pre-heated oven at 425 for 30 minutes. Use a roasting rack.

9. Remove pan from oven, and turn turkey over so breast-side is up. Reduce oven temprature to 325 and return turkey to oven.

10. Cook until termometer reads 165 degrees. Remove from oven and let sit 20 minutes before carving.