Thanksgiving Turkey

Thanksgiving Turkey

This simple but very flavorful Turkey is now my tradition!

Prep Time

30

Minutes

Total Time

17:00

Hrs:Mins

Makes

16

Servings

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
  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.
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.