Discover the Best Turkey Recipe for a Juicy, Flavorful Feast. This easy-to-follow guide ensures a perfectly seasoned turkey every time. Adjust vegetable quantities to your taste—more is often better for enhanced flavor!
| Prep Time | Cook Time | Additional Time | Total Time | Servings | Yield |
| 30 mins | 4 hrs | 12 hrs 30 mins | 17 hrs | 24 | 1 (18 pound) turkey |
Ingredients
- 1 (18-pound) whole turkey, neck and giblets removed
- 2 cups kosher salt
- ½ cup melted butter, divided
- 2 large onions, chopped, divided
- 4 carrots, coarsely chopped, divided
- 4 stalks celery, chopped, divided
- 2 sprigs fresh thyme, divided
- 1 bay leaf
- 1 cup dry white wine
Directions
Step 1
Rub kosher salt inside and out of the turkey. Place the turkey in a large stockpot and cover with cold water. Seal and refrigerate for 12 hours or overnight to let the turkey soak in the brine.
Step 2
Step 3
Brush the turkey with half of the melted butter.
Step 4
Place the turkey breast-side down on a roasting rack in a shallow pan. Stuff the turkey cavity with half of the onion, carrots, celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme in the bottom of the pan, then pour the white wine over them.
Step 5
Roast the turkey in the preheated oven, uncovered, for about 3½ to 4 hours, or until the meat is no longer pink at the bone and the juices run clear. About two-thirds through the roasting time, carefully turn the turkey breast-side up and brush with the remaining butter. The internal temperature, measured with an instant-read thermometer in the thickest part of the thigh near the bone, should reach 165°F (74°C).
Step 6
Let the turkey rest for 30 minutes before carving.
Enjoy your delicious turkey, and thank you for following along with the recipe!