Turkey is a staple dish around the holidays, so finding a good recipe is a must! This one is my favorite because it makes the turkey juicy and so perfectly seasoned.
Ingredients
- 1 Whole Turkey (18 pound) neck and giblets removed
- 2 Cup(s) Kosher Salt
- ½ Cup(s) Butter melted
- 2 Onion (large) peeled and chopped
- 4 Carrot peeled and chopped
- 4 Celery stalks chopped
- 2 Thyme sprigs
- 1 Bay Leaf
- 1 Cup(s) White Wine (dry)
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Nutrition
- Calories 594
- Protein 69.8g
- Carbohydrates 1.6g
- Fat 31.2g
- Cholesterol 241.9mg
- Sodium 7846mg
How to make Perfect Turkey
- 01
Rub the turkey inside and out with the kosher salt. Place the bird in a large Stock Pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight. - 02
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture. - 03
Brush the turkey with ½ the melted butter. Place breast side down on a roasting rack in a shallow Roasting Pan. Stuff the turkey cavity with 1 onion, ½ the carrots, ½ the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the Roasting Pan, and cover with the white wine. - 04
Roast uncovered 3 ½ to 4 hours in the preheated oven, until the Internal Temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about ⅔ through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
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