Perfectly Seasoned Roasted Turkey

24 hours
difficult
Kick off the holidays with a delicious, seasoned, roasted turkey.
All ingredients

Oliviers&Co Extra Virgin Olive Oil to taste

2 cups Oliviers&Co Salt from Camargue mixed with Salt&Herbs Mix for meat

1 (18 pound) whole turkey, neck and giblets removed

1/2 cup butter melted

2 onions chopped, 4 carrots chopped, 4 stalks celery chopped, 2 sprigs fresh thyme, 1 bay leaf 1 cup dry white wine

Directions

Rub the turkey inside & out with the salt. Place the bird in a large stock pot & cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt & water mixture 12 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Rinse the turkey, inside & out and pat dry.

Using half the melted butter, brush the turkey. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, & cover with the white wine.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving. Carve & drizzle with Oliviers&Co Extra Virgin Olive Oil