Perfect Turkey
If you're sick of bland, dry, underwhelming turkey at your Thanksgiving feast, you have to try this Perfect Turkey! It's perfectly seasoned and juicy, so it's sure to be a hit!
Equipment
- Large Stock Pot
- Refrigerator
- Oven
- Roasting Rack
Ingredients
- 1 18-lb Turkey Neck and Giblets Removed
- 2 C Kosher Salt
- ½ C Butter Melted
- 2 Large Onions Chopped
- 4 Carrots Peeled and Chopped
- 4 Stalks Celery Chopped
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
- 1 C Dry White Wine
Instructions
- Rub the turkey inside and out with the 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 the oven to 350°. Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with half of the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with half the onion, half the carrots, half the celery, half the thyme, and the bay leaf. Scatter the remaining vegetables around the bottom of the roasting pan, and cover with the white wine.
- Roast uncovered 3 ½ hours to 4 hours in the preheated oven, until the internal temperature of the thigh reach 180 degrees. 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.
Tried this recipe?Let us know how it was!
