Perfect Turkey –
This is for about an 18lb Turkey
Ingredients:
1 (18 pound) whole turkey,
neck and giblets removed
2 cups kosher salt
1/2 cup butter, 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 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 degrees F (175 degrees 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 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.
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