23/12/2024
It's time to start thinking about getting the turkey done as the star of the show for Christmas Day. This recipe will ensure your turkey stays moist and your reputation as Christmas dinner extraordinaire will be sealed!
Ingredients:
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups salt
• ½ cup butter, melted, divided
• 2 large onions, chopped, divided
• 4 carrots, coarsely chopped, divided
• 4 stalks celery, chopped, divided
• 2 sprigs fresh thyme, divided
• 1 bay leaf
• 1 cup dry white wine
Method:
1. Rub turkey inside and out with salt; place in a large stockpot and cover with cold water. Cover and refrigerate to allow turkey to soak in brine solution for 12 hours, or overnight.
2. Preheat the oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey; discard the brine mixture.
3. Brush turkey with 1/2 of the melted butter.
4. Place breast-side down on a roasting rack in a shallow roasting pan. Stuff turkey cavity with 1/2 the onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and bay leaf. Scatter remaining vegetables and thyme in the bottom of the roasting pan; pour white wine over vegetables.
5. Roast turkey in the preheated oven, uncovered, until no longer pink at the bone and the juices run clear, about 3 1/2 to 4 hours. Carefully turn turkey breast-side up about 2/3 through the roasting time, and brush with remaining butter. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. Allow turkey to rest for 30 minutes before serving.
NOTE: Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.