This deliciously moist roasted turkey is surprising in its ease of preparation. Exactly what you remember from Thanksgiving dinners of old, only better. While you can prepare this turkey recipe without the brining step, we highly recommend you give it a try as this process produces wonderfully succulent meat. If your turkey is too large to turn while cooking, roast it breast side up and cover the breast with foil if it starts to brown too much.
Serves 14 to 16
Brine the turkey overnight (12 hours) by submerging it completely in a salt water solution made from a ratio of 1/2 cup table salt to one gallon water. (Or, you may brine for 4 hours using a ratio of 1 cup salt to one gallon water.) Rinse the turkey and pat it dry.
Preheat oven to 350°F.
Combine the carrots, celery, onion and thyme. Stuff the turkey cavity with the vegetables. Scatter remaining vegetables in the bottom of a large roasting pan. Pour the chicken broth and white wine over the vegetables in the bottom of the pan.
Place the turkey breast side down on a rack placed over the vegetables and broth. Brush half the melted butter over the back of the turkey. Season with black pepper. If you did not brine the turkey, season with salt as well.
Roast for two hours, breast side down, basting once. Remove from oven and carefully turn the turkey breast side up, using kitchen towels, pot holders or heavy-duty tongs. Try not to pierce the skin when turning the turkey. Brush the entire breast of the turkey with the remaining melted butter and season with black pepper.
Return to the oven for another 90 minutes to 2 hours. Start testing for doneness after 90 minutes. Continue testing every 15 minutes until a thermometer inserted in the thickest part of the thigh reads 175 to 180°F and the breast reads 170°F.
Let the turkey rest for 30 minutes before carving. Use the drippings to make gravy.
Per serving (About 6oz/169g-wt.): 260 calories (110 from fat), 12g total fat, 3.5g saturated fat, 34g protein, 1g total carbohydrate (0g dietary fiber, 0g sugar), 105mg cholesterol, 115mg sodium
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