****BRINED WHOLE TURKEY!!
Prep Time
Total Time
15 MIN
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.
