How to roast the perfect Thanksgiving turkey

The day before, rub the skin of the bird with oil and sprinkle it inside and out with salt and pepper. Refrigerate it overnight without covering it (this helps crisp the skin). You’ll need a meat thermometer and a pan large enough to hold the bird with space around it. A rack is nice, but not essential. Set the bird on a bed of carrots and onions and roast according to the accompanying chart. Let the turkey sit at room temperature for 45 minutes before roasting, and for 30 minutes after roasting.

Ingredients

 Directions

 

Yields – 24 servings Prep Time – 30 m  Cook Time – 

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
  3. 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 onion, 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.
  4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). 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.

 

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.