” Our Juicy Roasted Turkey recipe is succulent and tender on the inside with golden, buttery skin and so much flavour! A perfectly seasoned and juicy turkey. My friend from France taught me to cook a turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of ‘more is better’!”
Prep: 30 m Cook: 4 h Ready In 17 h
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To make this Juicy Roasted Turkey, You’ll need the following Ingredients:
Ingredients:
1 (18 pounds) whole turkey, neck and giblets removed
2 cups kosher salt
½ 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 stockpot, 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 ½ the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ the carrots, ½ 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 ½ 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 ⅔ through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Juicy Roasted Turkey
Equipment
- Oven
- Roasting Pan
Ingredients
- 1 (18 pounds) whole turkey, neck and giblets removed
- 2 cups kosher salt
- ½ 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
Instructions
- Rub the turkey inside and out with the kosher salt. Place the bird in a large stockpot, 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.
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with ½ the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ the carrots, ½ 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.
- Roast uncovered 3 ½ 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 ⅔ through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.