Perfect Turkey
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Kosher Salt1 cup
Butter (melted)2 large
Onion (peeled and chopped)4 stalks
Celery (chopped)2 sprigs
Thyme (fresh)1
Bay Leaf1 cup
White Wine (dry)Directions:
1
Rub the turkey inside and out with the kosher salt
2
Place the bird in a large stock pot, and cover with cold water
3
Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight
4
Preheat oven to 350 degrees F (175 degrees C)
5
Thoroughly rinse the turkey, and discard the brine mixture
6
Brush the turkey with 1/2 the melted butter
7
Place breast side down on a roasting rack in a shallow roasting pan
8
Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf
9
Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine
10
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)
11
Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter
12
Allow the bird to stand about 30 minutes before carving