Here’s what you will need:
1 turkey (12 – 16 lbs.)
2 bottle Wish-bone Robusto Italian Dressing
1 can (14.5 oz) chicken broth
Large food-safe plastic bag
Remove neck and giblets from body and neck cavities; refrigerate for another use or discard. Place turkey breast side down in bag or container. Pour dressing and broth over turkey. Close bag or cover pan. Marinate in refrigerator 12 hours or overnight.
Preheat oven to 350°F. Remove turkey from bag or pan; discard brine.
Place turkey on a flat rack in a roasting pan; add 1 cup of water to bottom of pan. (I also placed a quartered onion and orange inside the turkey for a citrusy, savory flavor.)
Cook 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of thigh reaches 180°F. Cover turkey loosely with aluminum foil after the first 30 minutes to prevent turkey from getting to dark. Let turkey stand 15 minutes before carving.