1 whole turkey, neck and giblets removed
2 cups salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
1 whole turkey, neck and giblets removed
2 cups salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
There are many recipes for turkeys out there. Recipes for stuffed turkey, for a bit sweet or for spicy. This year we give you a recipe for a juicy turkey stuffed with vegetables and fresh Mediterranean herbs!
The day before
Rub the turkey inside and out with the salt. Place it in a large pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture for 12 hours, or overnight.
On the same day
Preheat oven to 175°C. Thoroughly rinse the turkey, and discard the brine mixture. Brush the turkey with half the the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine. Roast uncovered 3 1/2 to 4 hours in the preheated oven or until the internal temperature of the thigh reaches 85°C. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the turkey to stand about 30 minutes before carving.
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