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. When set on the table, this beautiful bird is guaranteed to elicit oohs and aahs.
1 (14- to 16-pound) turkey, neck and giblets removed
Coarse sea salt, for brining solution
1 teaspoon dried thyme
2 carrots, roughly chopped
2 stalks celery, roughly chopped
2 yellow onions, roughly chopped
2 cups gluten-free low-sodium chicken broth
1/2 cup white wine
4 tablespoons (1/2 stick) butter, melted
Ground black pepper, to taste
Brine turkey overnight (at least 12 hours) by submerging it completely in a salt water solution made from a ratio of 1/2 cup salt to 1 gallon water. (Alternately, you may brine the turkey for 4 hours using a ratio of 1 cup salt to 1 gallon water). Rinse turkey well and pat dry.
Preheat the oven to 350°F.
Combine thyme, carrots, celery and onions together in a medium bowl. Stuff turkey cavity with the vegetable mixture and scatter any remaining vegetables around the bottom of a roasting pan. Pour broth and wine over vegetables.
Arrange a rack over vegetables in the pan and arrange turkey on the rack, breast side down. Brush half of the butter over turkey, then season with pepper. Reserve remaining butter for later use.
Roast turkey for 2 hours, breast-side down, basting once. Remove from the oven and turn turkey breast-side up, being careful not to pierce the skin. Brush turkey with remaining butter and season again with pepper.
Return turkey to the oven and continue roasting until a thermometer inserted in the thickest part of the thigh reaches 165°F, about 2 hours more.
Set turkey aside to let rest for 30 minutes, then carve and serve, drizzled with the pan drippings.
Per Serving:450 calories (140 from fat), 16g total fat, 6g saturated fat, 260mg cholesterol, 610mg sodium, 69g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.