Thanksgiving Turkey

This simple but very flavorful Turkey is now my tradition!

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Member Recipe By scampbell1010

Prep Time 30 min
Total Time 17 hr 0 min
Servings 16

Ingredients

18: Pound Whole Turkey, Neck & Giblets Removed

2: Cups Coarse Salt

1/2: Cup Butter, melted

2: Large Onions, peeled & chopped in quarters

2: Large Carrots, peeled & chopped in halfs

2: Stalks Celery, chopped in large sections

2: Sprigs Fresh Thyme

6: Bay Leaves

1: Cup Dry White Wine

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Directions

1 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.
2 Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3 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.
4 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.