Ingredients: |
Ingredients: 1 (18 lb) whole turkey, neck and giblets removed
2 c. kosher salt
1/2 c. brown sugar
2 large onions, peeled and chopped
6 stalks celery, chopped
4 carrots, peeled and chopped
2 sprigs fresh thyme, or dried thyme
1 bay leaf
1 c. dry white wine
1/2 c. chicken broth
FOR THE TURKEY RUB:
1/2 c. butter, softened
2 T. olive oil
1 tsp. Sage
1 tsp. Rosemary
1 tsp. Dried thyme
1 tsp. Poultry seasoning
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Directions: |
Directions:Rub turkey inside and out with kosher salt. In very large stock pot, in enough cold water to completely cover turkey, dissolve remaining salt and brown sugar. Place the turkey in pot, making sure it is entirely immersed, cover, and allow turkey to soak 12 hours or overnight.
Preheat oven to 350ºF. Thoroughly rinse the turkey and pat dry. Discard brine mixture.
Combine butter, oil, and herbs. Rub turkey all over, including under skin. Stuff turkey with chopped vegetables, fresh thyme and bay leaf; secure skin and tuck wings under.
Place turkey breast side down on roasting rack in shallow roasting pan. Scatter any remaining vegetables around the bottom of the roasting pan; cover with white wine and chicken broth.
Roast uncovered 3-1/2 to 4 hours, carefully turning over about 2/3 of the way through roasting time. Roast until internal temperature of the thigh reaches 180ºF. Baste occasionally, as needed. Allow turkey to stand about 30 minutes before carving. |
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