Golden Roasted Turkey

This deliciously moist roasted turkey is surprisingly easy to prepare. Exactly what you remember from Thanksgiving dinners of old…only better. While you can prepare this turkey recipe without the brining step, we highly recommend you give it a try as this process produces wonderfully succulent meat. Whole Foods Market features a wide variety of fresh natural and organic turkeys – call or stop by our in-store Holiday Table to order yours today.

INGREDIENTS:

14 to 15 pound turkey
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
2 onions, roughly chopped
1 teaspoon dried thyme leaves
2 cups chicken broth
1/2 cup white wine
4 tablespoons butter
black pepper
salt
Optional step
Brine the turkey overnight (12 hours) by submerging completely in a salt water solution made from a ratio of ½ cup table salt to 1 gallon water. (Or, you may brine for 4 hours using a ratio of 1 cup salt to 1 gallon water.) Rinse the turkey and pat it dry.

METHOD:

Preheat oven to 350°F.

Mix the carrots, celery, and onion with the thyme leaves. Stuff the turkey cavity with the vegetables. Scatter remaining vegetables in the bottom of roasted pan. Pour the chicken broth and white wine in the bottom of roasting pan with vegetables.

Place the turkey breast side down on a rack placed over the vegetables and broth. You may use either a flat rack or a V-rack. Melt two tablespoons of butter. Brush melted butter all over the back of the turkey. Sprinkle to taste with black pepper.

Roast for two hours, breast side down, basting once. Remove from oven, carefully turn the turkey breast side up, using paper towels or clean rags as holders. Do not pierce the skin with a fork to turn. Melt the remaining butter. Brush the entire top of the turkey with the butter and sprinkle with black pepper.

Return to the oven for approximately another two hours. Test for doneness with a meat thermometer. Continue testing approximately every 15 minutes until the temperature reaches 170°F for the breast meat and 175-180°F for the thigh.

Let the turkey rest for 30 minutes before carving. Use the drippings for gravy.

Serves 20-25