Directions:
- Remove the giblets, neck and tail piece from the turkey and reserve them for gravy, if desired.
- Rinse the turkey inside and out with cold water.
- In a large pot or 5-gallon bucket, stir the salt and 1 gallon of cold water together.
- Carefully set the turkey into the water and cover the bird by 2 to 3 inches with cold water.
- Refrigerate or set the turkey in a very cold (32 to 40 degrees F) place for 8 to 12 hours.
- Remove the turkey from the brine, rinse well and pat dry with paper towels.
- Let it sit out at room temperature for an hour, or an hour and a half at most.
- Position a rack in the bottom of your oven and preheat to 450 degrees F.
- In a large bowl, toss together the onion, carrots, celery, thyme, parsley, bay leaf and half the butter.
- Pack the body and neck cavities loosely with this mixture.
- Truss the legs together with kitchen twine and secure the neck flap to the back with a couple of trussing pins or sturdy toothpicks.
- Rub the turkey with half of the remaining butter and set the bird on its side on a rack in a roasting pan.
- Roast it for 15 minutes, then turn it onto its other side and roast for 15 minutes more.
- Reduce the heat to 325 degrees F.
- Soak a large piece of cheesecloth (enough to cover the turkey breast) in the remaining butter, turn the turkey breast-side up and place the cheesecloth over the breast.
- Add 1/2 cup of water to the pan.
- Continue roasting, basting with pan juices every 15 to 20 minutes, until an instant-read thermometer inserted into the breast registers 160 degrees F.
- Check a meaty section of the thigh, as well; it should also register 160 degrees F.
- If the breast is cooking too quickly, tent it loosely with aluminum foil.
- Total roasting time should be about 2 1/2 hours.
- Let the turkey rest for 20 to 30 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.72 Kcal (865 kJ) | ||
| Calories from fat | 158.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.58g | 27% | |
|---|---|---|---|
| Cholesterol | 67.84mg | 23% | |
| Sodium | 16349.82mg | 681% | |
| Potassium | 206.31mg | 4% | |
| Total Carbs | 4.01g | 1% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 9.06g | 18% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 139.05 Kcal (582 kJ) | ||
| Calories from fat | 106.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.83g | 27% | |
|---|---|---|---|
| Cholesterol | 45.63mg | 23% | |
| Sodium | 10998.25mg | 681% | |
| Potassium | 138.78mg | 4% | |
| Total Carbs | 2.7g | 1% | |
| Sugars | 1.3g | 8% | |
| Dietary Fiber | 0.8g | 5% | |
| Protein | 6.09g | 18% | |
| Vitamin C | 2.5mg | 6% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 17.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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