Perfect Turkey
I have been making Thanksgiving dinner for 14 years and have made turkey several different ways. This turkey recipe is now one of my top two favorites! It was perfect for a non-Thanksgiving turkey craving. I saved the drippings to make gravy for open-faced turkey sandwiches with mashed potatoes the next night. Delish!!! Thanks for making turkey fun during the "off-season"!
Yield
15 servingsPrep
30 minCook
4 hrsReady
17 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | pounds |
turkey
neck and giblets removed |
|
| ½ | cup |
white wine
dry |
*
|
| 5/8 | x |
bay leaves
|
*
|
| 1 ¼ | x |
thyme sprigs
fresh |
* |
| 2 ½ | stalks |
celery
chopped |
*
|
| 2 ½ | x |
carrots
peeled and chopped |
*
|
| 1 ¼ | x |
onions
large |
*
|
| 1 | teaspoon |
butter
melted |
|
| ¼ | cup |
butter
melted |
|
| 1 ¼ | cups |
kosher salt
|
|
| 2 | tablespoons |
white wine
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8.2 | kg |
turkey
neck and giblets removed |
|
| 118 | ml |
white wine
dry |
*
|
| 0.6 | x |
bay leaves
|
*
|
| 1.3 | x |
thyme sprigs
fresh |
* |
| 2.5 | stalks |
celery
chopped |
*
|
| 2.5 | x |
carrots
peeled and chopped |
*
|
| 1.3 | x |
onions
large |
*
|
| 5 | ml |
butter
melted |
|
| 59 | ml |
butter
melted |
|
| 296 | ml |
kosher salt
|
|
| 3E+1 | ml |
white wine
dry |
|
Directions
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.
Preheat oven to 350℉ (180℃) F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
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.
Roast uncovered 3½ 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.
