Servings: 24
Turkey, neck and giblets removed 
1 (18 pound)
Kosher salt 
2 cups
Melted butter 
1/2 cup
Large onions 
2, peeled and chopped
4, peeled and chopped
4 stalks, chopped
Fresh thyme 
2 springs
Bay leaf 
Dry white wine 
1 cup
Amazing Turkey
30 m
17 h 0 m
Ready in:
17 h 30 m
  1. Rub the turkey inside and out with salt. Place it in a large stockpot. Cover with cold water. Place the stockpot in the refrigerator and leave there for 12 hours. 
  2. Preheat the oven to 350 °F. 
  3. Rinse the bird and discard the brine mixture. 
  4. Brush the bird with 1/2 the butter. Place it (breast side down) on a roasting rack in a roasting pan. 
  5. Stuff the turkey with 1 onion, 1/2 the carrots, 1/2 the celery, bay leaf, and 1 thyme spring.
  6. Place the remaining vegetables and 1 thyme spring on the bottom of the roasting pan. Cover with white wine. 
  7. Roast for 4 hours until the internal temperature of the thighs reaches 180 °F. Turn the breast side up about 2/3 through the cooking time. Brush with the remaining butter.
  8. Let it stand for 30 minutes before carving.