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Roasted Turkey

The Thanksgiving turkey is more than a dish; it’s a tradition. This recipe takes the classic holiday turkey to the next level, ensuring every bite is juicy and flavorful. With a little planning and these helpful do’s and don’ts, you’ll avoid common pitfalls and roast a turkey that will be the star of your holiday meal.
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Ingredients
  

  • ● 1 whole turkey about 18 pounds, neck and giblets removed
  • ● 1 ½ cups sea salt
  • ● ½ cup brown sugar
  • ● 4 quarts cold water
  • ● ½ cup unsalted butter melted, divided
  • ● 2 large onions chopped, divided
  • ● 4 carrots coarsely chopped, divided
  • ● 4 stalks celery chopped, divided
  • ● 3 sprigs fresh rosemary divided
  • ● 1 lemon quartered
  • ● 1 head garlic halved horizontally
  • ● 1 bay leaf
  • ● 1 cup dry white wine
  • ● Freshly ground black pepper to taste

Instructions
 

  • In a large stockpot, combine the sea salt, brown sugar, and cold water. Stir until the salt and sugar are completely dissolved.
  • Submerge the turkey in the brine solution. Cover and refrigerate for 12 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove the turkey from the brine, rinse it thoroughly under cold water, and pat it dry with paper towels. Discard the brine mixture.
  • Brush the turkey inside and out with half of the melted butter.
  • Season the cavity of the turkey with freshly ground black pepper.
  • Stuff the cavity with 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 1 sprig of rosemary, the lemon quarters, and the halved garlic head.
  • Place the turkey breast-side down on a roasting rack in a shallow roasting pan.
  • Scatter the remaining onion, carrots, celery, and rosemary in the bottom of the roasting pan. Add the bay leaf.
  • Pour the white wine over the vegetables in the pan.
  • Roast the turkey in the preheated oven, uncovered, for about 3 ½ to 4 hours.
  • About two-thirds of the way through the roasting time, carefully turn the turkey breast-side up and brush with the remaining melted butter.
  • The turkey is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C).
  • Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful turkey.
  • Carve the turkey and serve it on a platter, accompanied by the roasted vegetables from the pan.