Savory Holiday Turkey Delight
This Savory Holiday Turkey Delight recipe guarantees a perfectly moist and flavorful turkey that will impress your guests during any festive occasion. By brining the turkey overnight in a specially crafted saltwater solution, the flavors seep deep into the meat, resulting in a juicy and tender bird. The aromatic blend of fresh vegetables, herbs, and a splash of dry white wine elevates this dish to extraordinary heights. Paired with your favorite sides, this turkey will become the star of your holiday feast!
N/A
Servings
350
Calories
9
Ingredients
Ingredients
Turkey
1 (18 lb, neck and giblets removed)
Kosher salt
2 cups (for brining)
Butter
1/2 cup (melted)
Onion
2 large (peeled and chopped)
Carrots
4 (peeled and chopped)
Celery
4 stalks (chopped)
Fresh thyme
2 sprigs (for stuffing and garnishing)
Bay leaf
1 (for stuffing)
Dry white wine
1 cup (for deglazing)
Instructions
1
Begin by rubbing the kosher salt thoroughly inside and out of the turkey, ensuring an even coating for optimal brining. Submerge the turkey in a large stock pot filled with cold water, and place it in the refrigerator for 12 hours or overnight to allow the salt to work its magic. Remember to check the water level and stir occasionally if necessary.
2
When ready to roast, preheat your oven to 350°F (175°C). Carefully remove the turkey from the brine, discarding the brining solution, and rinse the turkey under cold water to eliminate excess salt. Pat dry with paper towels.
3
Generously brush half of the melted butter over the turkey to enhance the skin's crispness and flavor. Place the turkey breast side down on a roasting rack set in a shallow roasting pan.
4
Prepare the turkey stuffing by placing 1 chopped onion, half of the chopped carrots, half of the chopped celery, 1 sprig of fresh thyme, and the bay leaf into the cavity of the turkey. Scatter the remaining chopped vegetables and thyme around the turkey in the roasting pan, then pour in the white wine for a flavorful base.
5
Roast the turkey uncovered in the preheated oven for 3.5 to 4 hours, or until a meat thermometer inserted into the thigh reads 180°F (85°C).
6
About two-thirds of the way through cooking, carefully turn the turkey breast side up to achieve an even golden brown. Brush with the remaining melted butter at this point to enhance color and flavor.
7
Once done, let the turkey rest for approximately 30 minutes before carving to ensure maximum juiciness. Serve with your favorite sides and enjoy!
Nutrition Information
20
Fat
30
Carbs
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Holiday Turkey Delight?
It is a festive turkey recipe that uses an overnight brine and aromatic vegetables to ensure a moist and flavorful holiday centerpiece.
How long should the turkey be brined?
The turkey should be submerged in the salt solution for 12 hours or overnight in the refrigerator.
What size turkey does this recipe require?
This recipe is designed for an 18 lb turkey with the neck and giblets removed.
What is the recommended oven temperature?
The oven should be preheated and set to 350°F (175°C) for roasting.
How much salt is needed for the brine?
You will need 2 cups of kosher salt to create the brining solution.
What type of wine is best for this recipe?
The recipe calls for 1 cup of dry white wine to create a flavorful base in the roasting pan.
What ingredients go inside the turkey cavity?
The cavity is stuffed with one chopped onion, half of the carrots and celery, one sprig of fresh thyme, and a bay leaf.
How long does the turkey need to roast?
The roasting time is approximately 3.5 to 4 hours.
What internal temperature should the turkey reach?
The turkey is done when a meat thermometer inserted into the thigh reads 180°F (85°C).
Why should the turkey be roasted breast side down initially?
Roasting breast side down for the first part of the cooking process helps keep the breast meat juicy.
When should I flip the turkey?
You should carefully turn the turkey breast side up about two-thirds of the way through the cooking time.
How much butter is used in this recipe?
A total of 1/2 cup of melted butter is used to brush the turkey for flavor and skin crispness.
How many onions are required?
The recipe requires 2 large onions that are peeled and chopped.
How many carrots and celery stalks are used?
The recipe calls for 4 carrots and 4 stalks of celery.
What should I do after removing the turkey from the brine?
Discard the brine, rinse the turkey under cold water to remove excess salt, and pat it dry with paper towels.
Is the turkey cooked covered or uncovered?
The turkey should be roasted uncovered in the oven.
How long should the turkey rest before carving?
It is recommended to let the turkey rest for approximately 30 minutes to ensure maximum juiciness.
What type of salt is best for this recipe?
Kosher salt is specified for the brining process to ensure optimal flavor.
What are the nutritional facts for a serving?
Each serving contains approximately 350 calories, 20g of fat, 30g of carbohydrates, and 30g of protein.
How many sprigs of fresh thyme are needed?
You will need 2 sprigs of fresh thyme for stuffing and garnishing.
What equipment is needed for roasting?
You will need a roasting rack set in a shallow roasting pan.
Can I use the neck and giblets?
The recipe instructions assume the neck and giblets have been removed before preparation.
What is the purpose of the dry white wine?
The wine is used in the pan to create a flavorful base and can be used for deglazing.
How should the vegetables be prepared?
The onions and carrots should be peeled and chopped, and the celery should be chopped.
Does the recipe include a bay leaf?
Yes, 1 bay leaf is used for stuffing the turkey cavity.
Is this recipe suitable for Thanksgiving?
Yes, it is tagged as a Thanksgiving turkey and a holiday recipe.
Why is brining important for this turkey?
Brining allows the flavors to seep deep into the meat, resulting in a juicier and more tender bird.
What should I do with the vegetables not placed in the cavity?
The remaining vegetables should be scattered around the turkey in the roasting pan.
When do I apply the second half of the melted butter?
The remaining butter is brushed on when you turn the turkey breast side up to enhance the color and flavor.
Where should the meat thermometer be placed?
The thermometer should be inserted into the thickest part of the turkey thigh.