Perfect Turkey

Recipe View 12 hrs Brining the Turkey (12 hours): Thoroughly rub the turkey, inside and out, with kosher salt. Place the turkey in a large stockpot and cover completely with cold water. Ensure the turkey is fully submerged. Cover the pot and refrigerate for 12 hours, or overnight, allowing the turkey to soak in the brine.

Recipe View 0 mins Preheating and Preparing (20 minutes): Preheat the oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and rinse it thoroughly under cold water. Discard the brine solution.

Recipe View 20 mins Flavor Infusion (10 minutes): Brush the turkey with half of the melted butter, ensuring an even coating.

Recipe View 10 mins Stuffing and Roasting Preparation (15 minutes): Place the turkey breast-side down on a roasting rack set inside a shallow roasting pan. Stuff the turkey cavity with half of the chopped onions, half of the chopped carrots, half of the chopped celery, 1 sprig of fresh thyme, and the bay leaf. Scatter the remaining chopped vegetables and thyme sprig in the bottom of the roasting pan. Pour the dry white wine over the vegetables.

Recipe View 15 mins Roasting (3.5 - 4 hours): Roast the turkey in the preheated oven, uncovered, for approximately 3 1/2 to 4 hours, or until the juices run clear when pierced with a fork and the internal temperature reaches 165 degrees F (74 degrees C). About 2/3 of the way through the roasting time, carefully turn the turkey breast-side up and brush with the remaining melted butter.

Recipe View 3 hrs 30 mins Resting (30 minutes): Remove the roasted turkey from the oven and let it rest for a minimum of 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.