Ingredients
24
24 servings
- •1 (18 pound) whole turkey, neck and giblets removed
- •2 cups kosher salt
- •0.5 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
Instructions
- Rub turkey inside and out with kosher 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.
- Preheat the oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey; discard the brine mixture.
- Brush turkey with 1/2 of the melted butter.
- 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.
- 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).
- Allow turkey to rest for 30 minutes before carving.
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