The holidays are here, and I’m SO excited for all of the festivities to come. One tradition that I look forward to every single year is cooking the Thanksgiving turkey for my family. Nothing is better than sitting around the table with the whole family, enjoying each other and some great food! I wanted to share this turkey recipe with you, because it is just THAT GOOD! Happy Thanksgiving!
- 1 (18 pound) 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
- Rub the turkey inside and out with the kosher salt.
- Place it 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 for 12 hours, or overnight.
- Preheat oven to 350 degrees F. Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with half of the melted butter. Place breast side down on a roasting rack in a shallow roasting pan.
- Stuff the turkey with 1 onion, half the carrots, half 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 for 3 ½ to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F.
- Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter.
- Allow the turkey to stand about 30 minutes before carving.
Do you have any Thanksgiving traditions? Share them in the comments!