Rating: 4.82 stars
1753 Ratings
  • 5 star values: 1532
  • 4 star values: 158
  • 3 star values: 38
  • 2 star values: 10
  • 1 star values: 15

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'!

Recipe Summary

prep:
30 mins
cook:
4 hrs
additional:
12 hrs 30 mins
total:
17 hrs
Servings:
24
Yield:
1 (18 pound) turkey
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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.

Nutrition Facts

594 calories; protein 69.8g; carbohydrates 1.6g; fat 31.2g; cholesterol 241.9mg; sodium 7846mg. Full Nutrition
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Reviews (1291)

1753 Ratings
  • 5 star values: 1532
  • 4 star values: 158
  • 3 star values: 38
  • 2 star values: 10
  • 1 star values: 15