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Name: thanksgiving turkey
Prep time: 30 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 12
Cuisine: Thanksgiving
Ingredients: 2 cups Table salt; 1 12-14lbs Turkey Rinsed,giblets neck removed; 3 medium Onions chopped course; 1 1/2 medium carrots chopped course; 1 1/2 celery ribs chopped course; 6 sprigs fresh thyme; 3 tablespoons Unsalted butter melted

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INGREDIENTS

2 cups Table salt
1 12-14lbs Turkey ; Rinsed,giblets neck removed
3 medium Onions ; chopped course
1 1/2 medium carrots ; chopped course
1 1/2 celery ribs ; chopped course
6 sprigs fresh thyme
3 tablespoons Unsalted butter ; melted

INSTRUCTIONS

Dissolve the salt in 2 gallons of cold watering a large stockpot or clean bucket. Add the turkey and refrigerate or set in a very cool spot (40 degrees or colder) for 4 hours.

remove turkey from the brine and rinse under cold water and pat dry undid and out with paper towel. Place turkey on a meat rack or sturdy flat rack set over rimmed baking sheet. Place the turkey uncovered in the refrigerator and air-dry for at least 8 hours or overnight.

adjust an oven rack to lowest position and heat the oven to 400 degrees. Toss one third of the onions, carrots, celery, and thyme with 1 tablespoon of the melted butter and place this mixture in the body cavity. Bring the turkey legs together and perform a simple truss.

Scatter the remaining vegetables and thyme over a shallow roasting pan. pour 1 cup water over vegetables. set a v rack in the pan brush the entire breast side of the turkey with half of the butter mixture, then place the turkey breast side down on the v rack and brush the entire backside of the turkey with remaining butter.

Roast for 45 min. Remove pan from the oven (close the door) Baste with butter wine, chicken broth, and pan juices. Turn the turkey leg/thigh side up. Return turkey to oven roast another 15 min. Repeat with other leg/thigh roast again 15 min. the remove turkey and flip breast side up roast until breast reaches 165 degrees and thigh reaches 175 degrees45 min. remove and rest.

NOTES

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thanksgiving turkey

2 cups Table salt
1 12-14lbs Turkey Rinsed,giblets neck removed
3 medium Onions chopped course
1 1/2 medium carrots chopped course
1 1/2 celery ribs chopped course
6 sprigs fresh thyme
3 tablespoons Unsalted butter melted

Dissolve the salt in 2 gallons of cold watering a large stockpot or clean bucket.  Add the turkey and refrigerate or set in a very cool spot (40 degrees or colder) for 4 hours.

remove turkey from the brine and rinse under cold water and pat dry undid and out with paper towel.  Place turkey on a meat rack or sturdy flat rack set over rimmed baking sheet. Place the turkey uncovered in the refrigerator and air-dry for at least 8 hours or overnight.

adjust an oven rack to lowest position and heat the oven to 400 degrees.  Toss one third of the onions, carrots, celery, and thyme with 1 tablespoon of the melted butter and place this mixture in the body cavity.  Bring the turkey legs together and perform a simple truss.

Roast for 45 min. Remove pan from the oven (close the door) Baste with butter wine, chicken broth, and pan juices. Turn the turkey leg/thigh side up.  Return turkey to oven roast another 15 min. Repeat with other leg/thigh roast again 15 min. the remove turkey and flip breast side up roast until breast reaches 165 degrees and thigh reaches 175 degrees45 min. remove and rest.

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Nutrition

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Serving Size: 1 Serving (92g)
Recipe Makes: 12 Servings

Calories: 41
Calories from Fat: 26 (63%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 7.6mg		2 %
Sodium 18614.6mg		642 %
Potassium 83.5mg		2 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 2.7g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 41

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