••••BRINED WHOLE TURKEY🦃!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****BRINED WHOLE TURKEY!!

Prep Time

15 MIN

Total Time

12 HR 30 MIN 

14 SERVINGSIngredients 

2

gallons cold water 

2

cups kosher salt or 1 cup table salt

1

whole turkey, not prebasted (12 to 14 pounds), thawed if frozen 

1

medium onion, cut into fourths 

1

medium carrot, coarsely chopped 

1

medium celery stalk, coarsely chopped

1

teaspoon dried thyme leaves

3

tablespoons unsalted butter, melted

Directions 

• 1 Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
• 2 Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
• 3 Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
• 4 Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
• 5 Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
• 6 Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.