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Perfect Turkey

Perfect Turkey

  • Prep

    30 m
  • Cook

    4 h
  • Ready In

    17 h
Shelly White

Shelly White

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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Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
  3. 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.
  4. 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.
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Reviews

redamber
1989

redamber

11/4/2009

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.

cookin'mama
1596

cookin'mama

1/25/2004

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.

tawanda
975

tawanda

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?

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