Ingredients

• 1 , 18 pound
• 2 cups kosher salt
• 0.5 cups butter , melted, divided
• 2 large onions , chopped, divided
• 4 carrots , coarsely chopped, divided
• 4 stalks celery , chopped, divided
• 2 sprigs fresh thyme , divided
• 1 bay leaf
• 1 cup dry white wine

Instructions

1. 1 Rub turkey inside and out with kosher salt; place in a large stockpot and cover with cold water. Cover and refrigerate to allow turkey to soak in brine solution for 12 hours, or overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey; discard the brine mixture.
3. 3 Brush turkey with 1/2 of the melted butter.
4. 4 Place breast-side down on a roasting rack in a shallow roasting pan. Stuff turkey cavity with 1/2 the onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and bay leaf. Scatter remaining vegetables and thyme in the bottom of the roasting pan; pour white wine over vegetables.
5. 5 Roast turkey in the preheated oven, uncovered, until no longer pink at the bone and the juices run clear, about 3 1/2 to 4 hours. Carefully turn turkey breast-side up about 2/3 through the roasting time, and brush with remaining butter. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Allow turkey to rest for 30 minutes before carving.

Nutrition per serving