Brined Whole Turkey

 

2

gallons cold water

2

cups kosher salt or 1 cup table salt

1

(12- to 14-lb) whole turkey (not prebasted), thawed if frozen

1

medium onion, cut into quarters

1

medium carrot, coarsely chopped

1

medium stalk celery, coarsely chopped

1

teaspoon dried thyme leaves

3

tablespoons unsalted butter, melted

• 1 Do not rub cavities of turkey with salt. In large clean bucket, clean non-metal cooler or noncorrosive stockpot (stainless steel), mix cold water and salt, stirring until salt is dissolved. Add turkey. Cover; refrigerate 8 to 12 hours.
• 2 Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
• 3 Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In medium bowl, toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
• 4 On rack in large shallow roasting pan, place turkey, breast side down. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
• 5 Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting. After roasting about 2 hours when turkey begins to turn golden, place a tent of foil loosely over turkey. Check the temperature frequently as the turkey is roasting since a brined turkey may cook slightly faster than an unbrined one.
• 6 Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. Remove vegetables from cavity; discard. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Discard skin before eating.