Perfect Turkey

A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!

• Preparation Time: 30 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 30 mins
• Calories: 594 Calories

Ingredients

• ½ cup butter, melted
• 1 bay leaf
• 4 stalks celery, chopped
• 1 cup dry white wine
• 2 sprigs fresh thyme
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Step 3

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 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.

Step 4

Roast uncovered 3 1/2 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 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.