This year we are having Turkey Day at our place and I’m planning in every aspect. What thing I know though is we’ll be doing a sea salt brine on this turkey. Back in September I made a turkey this way and it was hands down the juiciest, most delicious turkey I ever tasted in my life.
Recipe from here with my tweaks below.
- 1 (18 pound) whole turkey, neck and giblets removed
- 2 cups kosher salt
- 1/2 cup butter, melted
- 4 carrots, peeled and chopped (can put more if you want)
- 4 stalks celery, chopped (can put more if you want)
- 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 in a large stock pot, and cover with cold water. Place in the refrigerator, and allow 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 with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover 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. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
More behind the cut.
Here’s your turkey lover.
Rub that kosher salt on it, I know it feels weird, but it’s fun. After you put it in water, soak over night.
Brush your butter on this bird.
Cut up your celery and carrots. You can add onions too if you must.
Thyme and bay leaf.
Stuff that bird.
Put the rest of the vegetables in the pan.
Cover in white wine.
I don’t drink so this is how I look when tasting anything alcoholic.
Now roast the turkey.
Wait for your button to pop…
And use a thermometer. I do both because I’m paranoid.