A juicy and perfectly seasoned turkey. My pal from France instructed me to cook turkey but she never measures anything thus use your own judgment for vegetable quantities, etc. I generally err on the side of' more '!
Authentic recipe makes 1 (18 pound) turkey
- 2 cups kosher salt
- 1/2 cup butter, melted
- 2 large onions, chopped and peeled
- 4 carrots, chopped and pared
- 4 stalks celery, chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup dry white wine
Rub the turkey inside and out with the kosher salt. Place the bird and cover with cold water. Area in the fridge, and enable the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.Brush the turkey the melted butter. Area breast side down on a roasting rack in a shallow roasting pan. Stuff 1/2 the celery, 1/2 the carrots, the turkey cavity with 1 onion, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover together 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 through the roasting time, and brush with the remaining butter. Permit the bird to stand about 30 minutes before carving.