Turkey is In the Oven!

Perfect Turkey
Servings: 8
Prep Time: 12 Hours
Cook Time: 3 hours

1 whole turkey neck and gibblets removed
2 cups kosher salt
3 tablespoons garlic minced
1 tablespoon black pepper
1/3 cup brown sugar
1/4 cup Worcestershire sauce
2 large onions yellow, chopped
4 carrots peeled and chopped
4 stalks celery chopped
2 sprigs thyme
1 bay leaf
1 bottle white wine
2 cups butter melted
4 tablespoons onion powder (optional)


Yield: 8

- rinse turkey, rub inside and out with kosher salt (use whatever amount is needed) place turkey in a large stock pot and add enough water to cover turkey 3/4 of the way
- place garlic, pepper and brown sugar in a sauce pan with 4 cups water and boil until sugar is dissolved. Add ice to cool mixture.
- Add worcestershire to mixture and pour over turkey. Add enough water to submerge the turkey and refrigerate overnight (12 hours)
- preheat oven to 350
- rinse turkey and discard the brine mixture
- stuff turkey with 1/2 the onions, 1/2 the carrots, 1/2 the celery, 1/2 the thyme and the bay leaf
- scatter remaining vegetables in the bottom of the roasting pan and pour in 1/3 of the white wine (add wine throughout cooking if you do not have enough liquid for basting)
- place turkey breast-side down on roasting rack and coat with 1/2 the melted butter (dust with onion powder and/or salt and pepper if desired)
- roast uncovered 3-3 1/2 hours (for an 8-10 pound turkey) until internal temperature of thigh is 180
- baste every 45 minutes or so

*2/3 of the way through the cooking process, turn turkey breast-side up (use two clean oven mitts to handle the turkey) and coat with the remaining butter, onion powder and/or salt and pepper - continue cooking
- once done, remove from oven, turn turkey breast-side down on roasting rack and allow to cool for 30 minutes
- turn turkey breast-side up for serving