Perfect Turkey

Canuck Mum's Note:

"This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!" By Shelly White from Allrecipes.

• Total Time: 17 hrs
• Prep Time: 0 mins
• Cook Time: 17 hrs

Ingredients:

Yield: 1 Turkey

• 1 (18 lb) 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:

1. 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.
2. Preheat oven to 350°F (175°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°F (85°C).
5. 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.

Reviews

[Opal R.]

By far the moistest, most delicious turkey I have EVER had. My only change was to use broth in the pan instead of wine. Thank you! I will never make any other turkey recipe again.

[wicked cook 46]

I used a roasting chicken instead of a turkey and this was awesome. Nice and moist and lots of flavour. Made for Pac 2009