| Brined Roast Turkey | |
| 2 cups kosher salt 2 gallons water 1 12-14 lb turkey rinsed 3 medium onions coarsely chopped 1 1/2 medium carrots coarsely chopped 1 1/2 celery stalks coarsely chopped 6 sprigs fresh thyme 3 tbl melted unsalted butter oil for the rack 1. In a large pot or clean bucket dissolve the salt in the water. add the turkey and refrigerate for 12 hours. 2. Put the oven rack at the lowest position and heat the oven to 400 degrees 3. Remove the turkey from the brine and rinse it inside and out under cool running water for several minutes or until all traces of salt are gone. Pat the turkey dry with paper towels. 4. Place 1/3 of the onions, carrots, celery, and thyme into the body cavity. Add 1 tbl of the butter. Bring the turkey legs together at the end of the breast plate and truss them closed. 5. Scatter the rest of the vegetables and thyme in the bottom of the roasting pan. Pour 1 cup of water over the vegetables. Adjust a V-Rack to it's widest setting, oil it, and set it in the pan. brush the entire breast side of the turkey with half the remaining butter, then place the turkey breast side down on the V-Rack. Brush the entire back of the turkey with the remaining butter. 6. Roast the turkey for 45 minutes. Remove the pan from the oven and turn the turkey so that it sits on it's side. Add an additional 1/2 cup water to the pan. 7. Return the turkey to the oven and roast 15 minutes. Then turn the turkey so that the other side faces up and roast another 15 minutes. 8. Remove the turkey again and place it breast side up. Roast 30-45 minutes or until the breast registers 160 degrees on a meat thermometer. 9. Transfer the turkey to a platter and let it rest in a warm place for 20 minutes before carving |