About this recipe:A perfectly seasoned and juicy turkey. Allow time for overnight soaking. My friend from France taught me to cook turkey like this but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!
1 whole turkey 8kgs, neck and giblets removed
2 cups salt
130g butter, melted
2 large onion, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
235 ml dry white wine
Directions Prep:8hr › Cook:4hr › Ready in:12hr
Rub the turkey inside and out with the salt. Place the turkey 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 180 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 rack in a baking tray. Stuff the turkey cavity with ½ the onion, carrots, celery, thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the baking tray, and cover with the white wine.
Roast uncovered 2½ to 3 hours hours in the preheated oven, until the juices run clear when the thickest part of the thigh is pierced with a skewer. (If you have a thermometer - when the internal temperature of the thigh reaches 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 turkey to stand about 30 minutes before carving.