CATEGORIES
Fall

Roast Turkey with Veggies

Prep:
30 m
Cook:
4 h 0 m
Ready in:
4 h 30 m
Yum
Want to make your Thanksgiving turkey truly juicy? Try this vegetable-stuffed version!
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INGREDIENTS
Servings: 24
Whole turkey
1 (18 lb.), neck and giblets removed
Kosher salt
2 cups
Butter
½ cup, melted
Onions
2, large, peeled, chopped
Carrots
4, peeled, chopped
Celery
4 stalks, chopped
Fresh thyme
2 sprigs
Bay leaf
1
Dry white wine
1 cup
DIRECTIONS
  1. Using the kosher salt, rub the inside and outside of turkey.
  2. Take a large stock pot and put the turkey in it, covering the bird with cold water.
  3. Put it in the fridge and let it soak for 12 hours or overnight.
  4. Heat the oven to 350° F/175° C/Gas Mark 4. Rinse the turkey and discard the brine.
  5. Brush the turkey with half of the butter and put it, breast side down, on the roasting rack of a shallow roasting pan.
  6. Stuff the turkey with 1 onion, ½ carrots, ½ celery, a thyme sprig, and the bay leaf.
  7. Arrange the rest of the vegetables and thyme in the bottom of the pan and pour the wine over the dish.
  8. Roast for 3 ½ to 4 hours. Turn the turkey breast side up carefully at about 2/3 of the cooking time and brush it with the rest of the butter. Let it stand for about half an hour before carving.
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