Perfect Turkey

This is a perfect recipe for a moist, flavorful holiday turkey! Plan the time to brine the turkey overnight -- it's worth the extra effort! Adjust the amount of vegetables and seasonings to your liking.

Yield

14 servings

Ingredients

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

Directions

Rub the turkey inside and out with the kosher salt. Place the turkey 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.

Preheat oven to 350°F (177°C). Thoroughly rinse the turkey, and discard the brine mixture.

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.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180°F (82°C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the turkey to stand about 30 minutes before carving.

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