Perfect Turkey

1. 1

   Rub the turkey inside and out with kosher salt; place it in a large stockpot and cover with cold water.

2. 2

   Cover and refrigerate so the turkey can soak in the brine solution for 12 hours, or overnight.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C).

4. 4

   Remove the turkey from the brine and discard the liquid.

5. 5

   Pat the turkey dry thoroughly with paper towels, inside and out, to remove excess moisture and help the skin crisp during roasting.

6. 6

   Brush the turkey with 1/2 of the melted butter.

7. 7

   Place the turkey breast-side down on a roasting rack in a shallow roasting pan.

8. 8

   Stuff the cavity with half the onions, carrots, celery, one sprig of thyme, and the bay leaf.

9. 9

   Scatter the remaining vegetables and thyme in the pan around the turkey.

10. 10

    Pour the white wine over the vegetables.

11. 11

    Roast the turkey in the preheated oven, uncovered, until no longer pink at the bone and the juices run clear, about 3 1/2 to 4 hours.

12. 12

    Carefully turn the turkey breast-side up about two-thirds of the way through the roasting time, and brush with the remaining butter.

13. 13

    An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

14. 14

    Let the turkey rest for 30 minutes before carving.

• Calories 142.06 kcal Moderate
• Protein 16.37 g Good Source
• Carbs 3.97 g Moderate
• Total Fat 6.0 g Moderate
• Saturated Fat 2.7 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 63.44 mg High
• Sodium 451.3 mg Moderate
• Fiber 1.64 g Low Source
• Sugar 1.25 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 34.36 mg Low Source
• Iron 0.36 mg Low Source
• Potassium 135.63 mg Low Source
• Vitamin A 22.73 mcg_rae Low Source
• Vitamin C 0.48 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Onions 🧅
• Alcohol 🚫🍷