Zutaten für Perfect Turkey
- 12-14 pound turkey
- 2 tablespoons kosher salt
- 1 cup (2 sticks) unsalted butter
- 1 large onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup dry white wine
- 8 cups cold water
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Zubereitung von Perfect Turkey
- Pat a 12-14 pound turkey dry with paper towels. Rub the turkey inside and out with 2 tablespoons kosher salt.
- Place the turkey in a large stock pot and cover with 8 cups cold water.
- Place in the refrigerator and allow the turkey to brine for 12-18 hours, or overnight.
- Preheat oven to 350°F (175°C).
- Thoroughly rinse the turkey and discard the brine mixture.
- Melt 1 cup (2 sticks) unsalted butter. Brush the turkey with 1/2 cup of the melted butter.
- Place the turkey breast side down on a roasting rack in a shallow roasting pan.
- Stuff the turkey cavity with 1 large onion (quartered), 1/2 cup chopped carrots, 1/2 cup chopped celery, 1 sprig fresh thyme, and 1 bay leaf.
- Scatter the remaining 1/2 cup chopped carrots, 1/2 cup chopped celery, and 1 sprig of fresh thyme around the bottom of the roasting pan. Pour 1 cup of dry white wine into the pan.
- Roast uncovered for 3 1/2 to 4 hours in the preheated oven, or until a meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C).
- Carefully turn the turkey breast side up about 2/3 through the roasting time and brush with the remaining 1/2 cup melted butter.
- Allow the turkey to rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Nutrition Information (Approximate per serving)
Sodium
9692 g
Sugar
116g
Fat
1216g
Carbs
21g
