Roast Thanksgiving Turkey

Name: Roast Thanksgiving Turkey
Cuisine: American
Ingredients: 1 Turkey (10 to 20 Lbs); 2 tbsp Rock Salt; 1 cup White Wine; 1 cup Water; 3/4 cup Orange Juice (preferably fresh squeezed); 3 carrots, chopped; 2 tbsp Rosemary (preferably fresh); 1 tbsp Thyme

Silvia @cook_2976513

I used red wine instead of white, and it was delicious! Very moist. Made it for a friends pre-thanksgiving dinner.

Silvia @cook_2976513

I used red wine instead of white, and it was delicious! Very moist. Made it for a friends pre-thanksgiving dinner.

Saved

Ingredients

1Turkey (10 to 20 Lbs)
2 tbspRock Salt
1 cupWhite Wine
1 cupWater
3/4 cupOrange Juice (preferably fresh squeezed)
3carrots, chopped
2 tbspRosemary (preferably fresh)
1 tbspThyme

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Steps

1

Start by thawing the turkey
2

Take out the neck and giblets from inside the turkey
3

Drain juices and pat turkey with paper towels
4

Rub salt all over turkey
5

In a big bowl, put the following ingredients: Wine, Water, Orange Juice, Carrots, Rosemary and Thyme.
6

Place the turkey in a big plastic bag, or if you don't have a big enough plastic bag, just place it in a pan, or a bowl.
7

Leave the turkey in the fridge for 24 hours, rotating it from time to time.
8

Preheat oven to 325?F
9

Remove turkey from the plastic bag and place it with the wine mixture in a large turkey pan.
10

If you will add stuffing to your turkey, this is the time to do it. If you are not stuffing it, put a big onion in the turkey's cavity.
11

Cover the pan with foil, with the shiny side facing down.
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Cook for 1.5 to 2 hours with the foil on.
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Take the foil off, and finish roasting the turkey. See bellow the full amount of roasting time for your turkey.
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It is a good idea to base the turkey every 30 minutes. You can either use a large spoon or a baster.
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30 minutes before the Turkey is ready, you may want to rub butter all over turkey so it gets a good golden color.
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Here are the guidelines for Thawing and Roasting a turkey:
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10 to 18 lbs: Thaw in refrigerator for 3 to 4 days. Thaw in cold water for 5 to 9 hours. Roast unstuffed for 3 to 3-1/2 hours. Roast stuffed for 3-3/4 hours to 4-1/2 hours.
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18 to 22 lbs: Thaw in refrigerator for 4 to 5 days. Thaw in cold water for 9 to 11 hours. Roast unstuffed for 3-1/2 to 4 hours. Roast stuffed for 4-1/2 to 5 hours.
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22 to 24 lbs: Thaw in refrigerator for 5 to 6 days. Thaw in cold water for 11 to 12 hours. Roast unstuffed for 4 to 4-1/2 hours. Roast stuffed for 5 to 5-1/2 hours.
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24 to 30 lbs: Thaw in refrigerator for 6 to 7 days. Thaw in cold water for 12 to 15 hours. Roast unstuffed for 4-1/2 to 5 hours. Roast stuffed for 5-1/2 hours to 6-1/4 hours.
21

The turkey is done when the internal temperature reaches 165?F (75 degrees C) at the thigh.