This is good for 20 servings. You will need the following:
1 whole turkey (15 to 18 pounds)
2 cups of rock salt
1 cup white wine (preferably dry)
2/3 cup melted butter
3 medium sized onions
3 stalks of celery
3-4 carrots (chopped)
some bay leaf
some frresh thyme
What to do:
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1 whole turkey (15 to 18 pounds)
2 cups of rock salt
1 cup white wine (preferably dry)
2/3 cup melted butter
3 medium sized onions
3 stalks of celery
3-4 carrots (chopped)
some bay leaf
some frresh thyme
What to do:
Remove the giblet and the neck of the turkey. Rub the inside and the outside of the turkey with the rock salt. After rubbing it with salt put the turkey in a big stock pot, add cold water. Put the pot in the fridge, leave it like that for 12 hours, this will allow the salt to seep into the turkey.
Preheat the oven to 350 degrees F or 175 degrees C. While preheating the oven rinse the turkey with running water, be sure to do it thoroughly. You can now throw away the water in which you have soaked the turkey for 12 hours.
Place the turkey on a shallow roasting pan with the breast side down and brush the melted butter on the turkey. Stuff the turkey with 2 onions, 2 carrots, 1 sprig of thyne, bay leaf and celery. The remaining ingredients should be scattered around the buttom of the roasting pan.
Roast the turkey in the preheated oven without cover for 4 hours or a little less than that if you prefer it to be light but be sure that the internal temperature of the thigh get up to 180 degrees F. Turn the turkey breast side up and brush it with melted butter. Let it stand for about 30 minutes then serve.
