Roasted Turkey

A perfectly roasted turkey is the centerpiece of many holiday feasts. This recipe delivers a succulent, flavorful turkey with a crispy golden skin, achieved through brining and roasting. The brine adds moisture and seasoning, while the aromatic vegetables, herbs, and white wine give the turkey a delicious depth of flavor. This recipe serves 14 people, making it ideal for large gatherings, and requires about 16 to 17 hours in total, including brining time.

Serves:

• 14 servings

Brining Time:

• 12 hours or overnight

Preparation Time:

• 30 minutes

Roasting Time:

• 3 ½ to 4 hours

Resting Time:

• 30 minutes

Total Time:

• Approximately 16 to 17 hours (including brining)

Ingredients:

• 1 whole turkey (about 18 pounds), neck and giblets removed: A large turkey suitable for feeding a crowd.
• 1 ½ cups sea salt: Essential for brining, which adds moisture and flavor.
• ½ cup brown sugar: Balances the salt in the brine, adding a touch of sweetness.
• 4 quarts cold water: Used to dissolve the salt and sugar in the brine.
• ½ cup unsalted butter, melted, divided: Adds richness and helps the turkey develop a golden-brown crust.
• 2 large onions, chopped, divided: Adds flavor to the turkey cavity and roasting pan.
• 4 carrots, coarsely chopped, divided: Provides aromatic flavor and moisture during roasting.
• 4 stalks celery, chopped, divided: Adds depth to the flavors in the roasting pan.
• 3 sprigs fresh rosemary, divided: Infuses the turkey and vegetables with a fragrant, herbaceous note.
• 1 lemon, quartered: Adds brightness and acidity to the turkey’s cavity.
• 1 head garlic, halved horizontally: Adds a warm, savory flavor.
• 1 bay leaf: Contributes subtle herbal flavor to the roasting pan.
• 1 cup dry white wine: Enhances the flavor of the roasted vegetables and helps deglaze the pan.
• Freshly ground black pepper, to taste: Seasons the turkey, balancing the rich flavors.

Instructions:

1. Prepare the Brine: In a large stockpot, combine the sea salt, brown sugar, and cold water. Stir the mixture until the salt and sugar are completely dissolved.
2. Brine the Turkey: Submerge the whole turkey in the brine solution, making sure it is fully covered. Cover the stockpot and refrigerate the turkey for at least 12 hours or overnight to ensure the meat absorbs the moisture and flavors.
3. Preheat the Oven: The next day, preheat your oven to 350°F (175°C).
4. Rinse and Dry the Turkey: Remove the turkey from the brine and rinse it thoroughly under cold water to remove any excess salt. Pat the turkey dry with paper towels. Discard the brine mixture.
5. Butter and Season the Turkey: Brush the turkey inside and out with half of the melted butter. Season the cavity with freshly ground black pepper.
6. Stuff the Turkey Cavity: Fill the cavity with 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 1 sprig of rosemary, the lemon quarters, and the halved garlic head. This will infuse the turkey with aromatics as it roasts.
7. Prepare the Roasting Pan: Place the turkey breast-side down on a roasting rack in a shallow roasting pan. Scatter the remaining onion, carrots, celery, and rosemary around the bottom of the pan, and add the bay leaf. Pour the white wine over the vegetables.
8. Roast the Turkey: Roast the turkey, uncovered, in the preheated oven for 3 ½ to 4 hours. About two-thirds of the way through the cooking time, carefully turn the turkey breast-side up and brush with the remaining melted butter.
9. Check for Doneness: The turkey is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (near the bone) reads 165°F (74°C).
10. Rest the Turkey: Once the turkey is fully cooked, remove it from the oven and let it rest for 30 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
11. Carve and Serve: Carve the turkey and arrange it on a serving platter. Serve with the roasted vegetables from the pan.

Serving Suggestions:

This Roasted Turkey pairs beautifully with traditional holiday sides such as mashed potatoes, cranberry sauce, green beans, and stuffing. For an extra touch of elegance, you can serve it with gravy made from the pan drippings.