Today I am going to share a very simple recipe to bake the best turkey ever, it is not my recipe and neither is it from my family, one of my friends taught me this recipe, she is from France and she does belong to a very traditional family and they literally have a family recipe for everything, and she never uses measuring spoons or cups for their dishes, but I am going to give you some perfect measurements and that is the only thing I added in this recipe I have cooked the turkey with same recipe for like 3-5 times now and I am pretty happy with the results.
You need one whole turkey; I normally buy one approximately 18 pound weighted turkey,
You need 2 cups of kosher salt,
1/2 cup butter melted,
2 large onions, peeled and finally chopped,
4 carrots peeled and finally chopped…
4 stalks celery, washed and finally chopped,
Bay leaf and one cup dry white wine,
Now we will take the turkey and we will clean it and then rub the kosher salt all over and inside the turkey and then place the bird in a large stock pot, and cover with cold water and then we will put it in the refrigerator for 12 hours and that will help the turkey to soak in the salt and water mixture perfectly.
Now Preheat oven to 350 degrees F and then was the bird thoroughly and discard the brine mixture, now we will put the turkey on the table and we will brush the turkey with 1/2 the melted butter and then we will put it in the roosting rack breast side down in a shallow roasting pan and start stuffing the bird.
Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf and spread the remaining vegetables and thyme around the bottom of the roasting pan and cover the things with white wine and then roast it uncovered for almost 3 and a half or 4 hours, or until the internal temperature of the thigh reaches 180 degrees F and now it is time to turn the turkey up word and brush the turkey with the remaining butter and now roast it for another 30 -60 minutes and then rest the bird for another 30 minutes before carving and then serve with your thanksgiving diner and enjoy.