Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (18 pound) turkey, neck and giblets removed | ||
| 2 c. kosher salt | ||
| ½ c. butter, melted | ||
| 2 large onions, peeled and chopped | ||
| 4 stalk(s) celery, chopped | ||
| 4 large carrots, peeled and chopped | ||
| 2 sprig(s) fresh thyme, divided | ||
| 2 bay leaves, divided | ||
| 2 c. gluten-free chicken broth | ||
| ½ c. butter, melted |
Directions
- Rub turkey inside and out with kosher salt. Place in a large stock pot; add cold water to cover. Cover and refrigerate for at least 12 hours.
- Preheat oven to 375 degrees.
- Remove turkey from salt water and discard salt water. Thoroughly rinse turkey with cold water.
- Brush turkey with 1/2 cup melted butter. Place in a shallow roasting pan breast-side down.
- In a large bowl, combine onions, celery and carrots. Place half inside turkey with 1 sprig of thyme and 1 bay leaf.
- Scatter the remaining vegetables around the bottom of roasting pan, along with remaining thyme and bay leaf. Pour chicken broth on top.
- Bake for 3-1/2 to 4 hours, until the internal temperature reaches 180 degrees. About two-thirds through the roasting time, carefully turn the turkey breast-side-up. Brush with 1/2 cup melted butter.
- Allow turkey to rest for 30 minutes before carving.
Nutrition facts
Servings
600 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 285mg
- Sodium: 440mg
- Total Carbohydrates: 1g
- Protein: 79g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 0%
0%
Iron 15%
0%
Calcium 4%
Recipe Source:
Hy-Vee chefs.