Succulent Brined and Roasted Turkey

1. Brining the Turkey

First, dissolve one cup of salt in two gallons of cold water in a large container. Submerge the turkey entirely in this brine and refrigerate it for 6 to 12 hours. This step is crucial as brining ensures the turkey stays juicy and flavorful.

2. Drying the Turkey

After brining, remove the turkey and pat it dry with paper towels. Place the turkey on a wire rack set over a rimmed baking sheet and refrigerate it, uncovered, for at least 8 hours or overnight. Drying the turkey in the fridge helps achieve that coveted crispy skin when you roast it.

3. Preparing the Oven and V-Rack

While the turkey is drying, preheat your oven to 450°F. Line a V-rack with heavy-duty aluminum foil, poke several holes in the foil, and spray it with vegetable oil spray. This setup promotes even browning of the turkey.

4. Stuffing and Trussing the Turkey

Stuff the turkey's cavity with the thyme sprigs and half of the chopped vegetables. Tie the legs together with kitchen twine and tuck the wings under the bird. Scatter the remaining vegetables around the turkey in the roasting pan. This step ensures even cooking and adds flavor to the drippings.

5. Adding Water and Butter

Pour one cup of water into the roasting pan. Brush the turkey all over with one tablespoon of the melted butter, reserving the rest for later. Place the turkey breast-side down on the V-rack in the roasting pan. The butter helps create a golden-brown crust on the turkey.

6. Roasting the Turkey

Roast the turkey in the preheated oven for 45 minutes. Then, carefully turn the turkey breast-side up and add an extra ½ cup of water if needed. Continue roasting, brushing occasionally with the remaining melted butter, until the turkey is fully cooked. Turning the turkey ensures even browning on all sides. Keep an eye on the turkey and add more water to the pan if necessary to prevent the drippings from burning. Once done, let the turkey rest before carving. Serve with your favorite sides and Giblet Pan Gravy. Enjoy your succulent brined and roasted turkey!