A perfectly seasoned and juicy turkey. My friend from France taught me to cook 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'!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

  • 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.

  • Roast uncovered 3 1/2 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 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews (1297)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2009
Just a quick tip on how to brine a turkey, especially when your fridge is full of other holiday goodies! Ive done it this way for a few years now, and it works great. Instead of soaking in the stock pot overnight, I put the turkey & brine mixture in a oven bag, squeeze out the air, and tie it shut. Put the bagged turkey in a cooler with ice overnight. Read More
(3013)

Most helpful critical review

Rating: 1 stars
11/14/2007
I bought a small turkey to try this recipe because I didn't want to serve something that wasn't perfect on Thanksgiving day and boy am I glad I did!! Yes this turkey was moist but the flavor and moistness was exactly the same as when you use a turkey oven bag. And I COULDN'T stuff it with this recipe. I'm sticking with what works. Read More
(84)
1720 Ratings
  • 5 star values: 1500
  • 4 star values: 158
  • 3 star values: 38
  • 2 star values: 9
  • 1 star values: 15
Rating: 5 stars
11/04/2009
Just a quick tip on how to brine a turkey, especially when your fridge is full of other holiday goodies! Ive done it this way for a few years now, and it works great. Instead of soaking in the stock pot overnight, I put the turkey & brine mixture in a oven bag, squeeze out the air, and tie it shut. Put the bagged turkey in a cooler with ice overnight. Read More
(3013)
Rating: 5 stars
11/04/2009
Just a quick tip on how to brine a turkey, especially when your fridge is full of other holiday goodies! Ive done it this way for a few years now, and it works great. Instead of soaking in the stock pot overnight, I put the turkey & brine mixture in a oven bag, squeeze out the air, and tie it shut. Put the bagged turkey in a cooler with ice overnight. Read More
(3013)
Rating: 5 stars
01/25/2004
This really does make the juiciest turkey. Cooks Illustrated magazine recommends letting the turkey sit in the refrigerator for several hours uncovered after rinsing off the brine, so that the skin will brown and crisp up. Read More
(1944)
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Rating: 4 stars
11/17/2010
I loved this recipe when I made it last year for Christmas but I have a question...when I turned the bird 2/3 through cooking it fell apart. Does anyone know why? Did I cook it too long? Read More
(1111)
Rating: 5 stars
12/23/2006
fantastic!!! i will never make a turkey another way again!!! The veggies were awesome! I was so nervous to flip the turkey cause I was by myself!!, but I have a tip...take 2 pot holders and put them in freezer ziplock bags. put your hands in the bags, grab the bird and flip!!! it was sooooooo easy...i didn't even burn myself...lol!!! Read More
(756)
Rating: 5 stars
12/11/2005
This is outrageous. My husband was a serious skeptic of the brining process... until carving time came. I'm amazed the bird made it to the table! Absolutely amazing. Definitely use more vegetables. Especially carrots. I added a smidge of wine to the gravy I made from the drippings and it set it off perfectly. Definitely the best gravy we've ever had -- which we didn't even need with such a moist delicious turkey! Thank you! Read More
(697)
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Rating: 5 stars
11/24/2010
I have used this recipe for 3 years...it always comes out succulent. Even the leftovers are moist days later. I double up oven baking bags to brine overnight in the fridge. (I don't use the oven bags to cook in though.) The meat isn't salty so don't be afraid to use the full amount of kosher salt. I do flip the bird breast up at the end like the recipe calls for. I follow the recipe with a few tweaks...I add lots of fresh sage inside the cavity (thyme is good but sage smells and tastes like Thanksgiving to me) & sprinkle a little no-salt poultry seasoning on the outside. If I have some fresh yams & apples I'll chunk up a couple inside the bird too with the other veggies. Be sure to use a good wine that you'd drink. The gravy is to die for. I pureed some of the carrots onions & celery separately (use a hand blender if you have one or make sure the veggies aren't hot if you use the blender....no apple or yams in the gravy puree) to add to the gravy drippings to taste. I use a grease separator for the drippings and make a roux out of a little of the fat from the top off the drippings to start of the gravy. Resting before you carve is really really important. The juices go back into the meat. Make your gravy and bake your rolls while it's resting. That way you aren't tempted to carve too soon. The carcass leftover veggies & drippings go straight into the pot for day-after Turkey Barley soup that my has become as much of a family tradition as the turkey dinner. Read More
(467)
Rating: 5 stars
01/10/2006
Had to downsize recipe since I only had a 12lb turkey. This is the only way I will do turkey from now on. I changed it slightly by stuffing the turky with chopped apples instead of the veggies and put all the veggies in the pan. Also added double the amount of white wine. Read More
(345)
Rating: 5 stars
12/31/2005
I highly recommend this turkey recipe! Made it for Thanksgiving and it's the best one and the easiest that I've used. The brining makes the turkey superbly moist and flavourful. I used aluminium foil to cover it for 2/3 of the cooking time. The vegetables outside the turkey were too oily for my family's taste and the stuffed vegetables were still very crunchy. I will boil the stuffed vegetables first next time. Read More
(333)
Rating: 5 stars
07/04/2006
This was the moistest turkey I have ever had in my entire life. It was gone as fast as lighting. I did not have the wine on hand so I substituted it out with chicken broth. It was great, so favorful and juicy. Great recipe!!! Kim Read More
(288)
Rating: 1 stars
11/14/2007
I bought a small turkey to try this recipe because I didn't want to serve something that wasn't perfect on Thanksgiving day and boy am I glad I did!! Yes this turkey was moist but the flavor and moistness was exactly the same as when you use a turkey oven bag. And I COULDN'T stuff it with this recipe. I'm sticking with what works. Read More
(84)