Recipe Background
Few dishes are as iconic, as symbolic of the bliss and merriment of the holiday season, as the Christmas Turkey. And for good reason! This turkey is bursting with bold poultry flavor and is infused with fresh, garden vegetable taste, both inside and out! A slathering of rich butter ensures the exterior of the turkey is golden and savory, and a touch of white wine brightness brings the indulgence of the dish to the next level. You'll need carolers to fully celebrate with this Christmas Turkey!
Few dishes are as iconic, as symbolic of the bliss and merriment of the holiday season, as the Christmas Turkey. And for good reason! This turkey is bursting with bold poultry flavor and is infused with fresh, garden vegetable taste, both inside and out! A slathering of rich butter ensures the exterior of the turkey is golden and savory, and a touch of white wine brightness brings the indulgence of the dish to the next level. You'll need carolers to fully celebrate with this Christmas Turkey!
Ingredients
- 1 (18-pound) whole turkey neck and giblets removed
- 2 cups kosher salt
- cold water to taste
- 1 stick butter melted
- 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
- gravy optional, to taste, homemade or store-bought, for serving
Directions
- Rub the inside and the outside of the turkey with the salt.
- In a large stockpot, add the turkey and enough of the cold water to just cover it.
- Cover the pot and refrigerate the turkey in the brine mixture for at least 12 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Thoroughly rinse the turkey and discard the brine mixture.
- Brush the turkey with 1/2 of the melted butter.
- Place the turkey, breast-side down, on a roasting rack in a shallow roasting pan.
- Stuff the turkey cavity with 1/2 of the onions, 1/2 of the carrots, 1/2 of the celery, 1/2 of the thyme, and the bay leaf.
- Scatter the remaining onions, the remaining carrots, the remaining celery, and the remaining thyme sprig in the bottom of the roasting pan around the turkey.
- Pour the white wine over the vegetable mixture in the roasting pan.
- Roast the turkey mixture, uncovered, until the turkey reaches an internal temperature of 165 degrees F at the thickest part, about 3 hours 30 minutes-4 hours. About 2/3 of the way through the cooking time, flip the turkey carefully and brush it all over with the remaining butter.
- Allow the turkey to rest for 30 minutes.
- Carve the turkey and serve it with the gravy.
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