Tasty Recipe: How to make Roast Turkey

How to make your own tasty Roast Turkey

Ingredients:

1. Two cups table salt

2. One turkey ( rinsed thoroughly)

3. Three medium onions, chopped coarse

4. 1 1/2 celery stalks, chopped coarse

5. six thyme sprigs

6. three tbsp unsalted butter, melted

Method

Dissolve salt in two gallons of cold water in a large stockpot or clean bucket. Add Turkey and refrigerate or set in a very cool (40 degree F or less) spot for six hours.

Remove Turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Place Turkey on meat rack set over a rimmed sheet pan. Place Turkey in the refrigerator, uncovered, and air-dry for atleast eight hours or overnight.

Adjust oven rack to lowest possible position, and heat oven to 400 degree F. Toss one-third of Onion, Carrot, Celery, and thyme with one tablespoon of melted butter and place this mixture in body cavity. Bring Turkey legs together and perform a simple truss.

Scatter remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup water over vegetables. Set V-rack in pan. Brush entire breast side of Turkey with half of the remaining butter, then place Turkey, breast side down, on V-rack. Brush entire backside of Turkey with the remaining butter.

Roast for 45 minutes. Remove pan from oven(close oven door); baste with juices from pan. With wad of paper towelling in each hand, turn Turkey, leg/thigh side up. If liquid in pan has totally evaporated, add 1/2 cup water. Return Turkey to oven and roast for 15 minutes. Remove Turkey from oven again, baste, and again use paper towelling to turn other leg/thigh side up; roast for another 15 minutes.

Remove Turkey from oven for the last time, baste and turn it breast side up; roast until breast registers about 165 degree F and thigh registers 170 - 175 degree F on an instant-read thermometer for 30 - 45 minutes. Remove Turkey from pan and let rest until ready to carve. Serve with gravy.

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