Roasted Brined Turkey II

Ingredients

• 4 cups kosher salt
• 2 gallons cold water
• 3 medium onions, chopped coarse
• 1½ medium carrots, chopped coarse
• 1½ celery stalks, chopped coarse
• 6 thyme sprigs
• 3 tbsp unsalted butter

Steps

1. Dissolve salt in the cold water in a large stockpot or clean bucket.
2. Add the turkey, and refrigerate or set in very cool spot (< 40°F / 4.4°C) for 4–6 hours.
3. Remove the turkey from salt water and rinse both cavities and skin under cool running water until all salt is gone.
4. Pat dry inside and out with paper towels.
5. Place the turkey on meat rack set over rimmed sheet pan.
6. Place the turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.
7. Adjust oven rack to lowest position, and heat oven to 400°F (204.4°C).
8. Toss one-third of onion, carrot, celery, and thyme with 1 tablespoon of melted butter and place this mixture in body cavity.
9. Bring turkey legs together and perform a simple truss.
10. Scatter remaining vegetables and thyme over a shallow roasting pan.
11. Pour 1 cup water over vegetables.
12. Set V-rack in pan.
13. Brush entire breast side of turkey with half of remaining butter.
14. Then place turkey, breast side down, on V-rack.
15. Brush entire backside of turkey with remaining butter.
16. Roast for 45 minutes.
17. Remove pan from oven (close oven door).
18. Baste with juices from pan.
19. With wad of paper toweling in each hand, turn turkey, leg/thigh side up.
20. If liquid in pan has totally evaporated, add another ½ cup water.
21. Return the turkey to oven and roast for 15 minutes.
22. Remove the turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up.
23. Roast for another 15 minutes.
24. Remove the turkey from oven for final time, baste, and turn it breast side up.
25. Roast until breast registers about 165°F (73.9°C) and thigh registers 170–175°F (76.7–79.4°C) on an instant-read thermometer (30–45 minutes).
26. Remove the turkey from pan and let rest until ready to carve.
27. Serve with gravy.