roast thanksgiving turkey

Ingredients roast thanksgiving turkey

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

how to make roast thanksgiving turkey

Start by thawing the turkey

Take out the neck and giblets from inside the turkey

Drain juices and pat turkey with paper towels

Rub salt all over turkey

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

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.

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

Preheat oven to 325?F

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

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.

Cover the pan with foil, with the shiny side facing down.

Cook for 1.5 to 2 hours with the foil on.

Take the foil off, and finish roasting the turkey. See bellow the full amount of roasting time for your turkey.

It is a good idea to base the turkey every 30 minutes. You can either use a large spoon or a baster.

30 minutes before the Turkey is ready, you may want to rub butter all over turkey so it gets a good golden color.

Here are the guidelines for Thawing and Roasting a turkey:

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.

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.

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.

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.

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