Directions:
- The night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage. For those in warm climates, add ice packs to keep turkeys cool. Add turkeys, breast-side down; cover and let stand about 12 hours. (This brining keeps the turkey from drying out and seasons it right down to the bone.) Drain. Rinse turkeys and pat dry.
- About five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position. Place turkey No. 1 breast-side down and cut out the back with kitchen shears. Open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat. Place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables. Brush turkey with butter.
- Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. Watch vegetables and pan drippings throughout - they should be kept dry enough to brown and produce the rich brown goo with which to brush Turkey No. 2 and make a rich gravy, but moist enough to keep from burning. So add water as needed throughout the cooking.
- Remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for Turkey No. 2. Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. Carve, transferring slices to an ovenproof serving platter or baking pan. Cover with aluminum foil. Refrigerate or set in a cool spot (below 40 degrees) until mealtime. Gently rewarm, covered, on platter or baking pan.
- Immediately after removing the first turkey, lower the oven temperature to 400 degrees and adjust oven rack to lowest position. Scrape vegetables and pan drippings from Turkey No. 1 into a roasting pan. Set a V-rack in the pan. Place remaining raw vegetables in the cavity of Turkey No. 2, then tie legs together with kitchen string for a nicer presentation. Set turkey, breast-side down, on rack. Brush with pan drippings from Turkey No. 1.
- Roast 1 hour. Remove from oven; baste back and sides with pan drippings. Using two wads of paper towels, carefully turn breast-side up and baste. Keep roasting until a thermometer inserted into the leg registers 175 degrees, 1 to 1 1/2 hours longer. Again, watch vegetables and drippings throughout and add water as needed. Transfer turkey to a platter for display (and then for seconds and leftovers).
- For gravy: Set roasting pan over 2 burners on medium-high heat. Add wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of pan through a large strainer into a saucepan. Add broth and bring to a boil. Whisk cornstarch with 1/2 cup water (or 1/2 cup flour with 1 cup water), then gradually whisk into pan juices. Bring to a boil, reduce heat to low and simmer until thickened. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5025.78 Kcal (21042 kJ) | ||
| Calories from fat | 1616.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 179.56g | 276% | |
|---|---|---|---|
| Cholesterol | 1989.65mg | 663% | |
| Sodium | 41453.64mg | 1727% | |
| Potassium | 7121.35mg | 152% | |
| Total Carbs | 240.81g | 80% | |
| Sugars | 209.91g | 840% | |
| Dietary Fiber | 5.47g | 22% | |
| Protein | 610.71g | 1221% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 27.2mg | 151% | |
| Calcium | 405.8mg | 41% | |
| Amount Per 100 g | |||
| Calories | 129.79 Kcal (543 kJ) | ||
| Calories from fat | 41.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 276% | |
|---|---|---|---|
| Cholesterol | 51.38mg | 663% | |
| Sodium | 1070.53mg | 1727% | |
| Potassium | 183.91mg | 152% | |
| Total Carbs | 6.22g | 80% | |
| Sugars | 5.42g | 840% | |
| Dietary Fiber | 0.14g | 22% | |
| Protein | 15.77g | 1221% | |
| Vitamin C | 0.3mg | 22% | |
| Iron | 0.7mg | 151% | |
| Calcium | 10.5mg | 41% | |
* 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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