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Perfect Roasted Turkey With Vegetables

The Best Perfect Roasted Turkey with Flavor-Packed Vegetables

Discover the joy of making a Perfect Roasted Turkey With Vegetables, a delightful centerpiece for any celebration.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: All Recipes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 18 pounds Whole turkey A large turkey is perfect for feeding family and friends.
  • 1 cup Sea salt Enhances flavor while tenderizing the turkey during brining.
  • 1/2 cup Brown sugar Adds a slight sweetness.
  • 2 gallons Cold water Essential for the brine.
For the Roasting
  • 1/2 cup Unsalted butter Brushing ensures crispy skin.
  • 2 cups Onions Chopped, for stuffing.
  • 2 cups Carrots Chopped, for stuffing.
  • 2 cups Celery Chopped, for stuffing.
  • 3 stems Fresh rosemary For added flavor.
  • 1 medium Lemon Quartered, for stuffing.
  • 6 cloves Garlic Minced, for flavor.
  • 1 leaf Bay leaf For depth of flavor.
  • 1 cup Dry white wine To keep the turkey moist.
  • 1 teaspoon Black pepper For seasoning.

Equipment

  • Roasting rack
  • Shallow pan
  • Large container
  • oven

Method
 

Brining and Roasting Instructions
  1. In a large container, dissolve sea salt and brown sugar in cold water. Submerge the turkey in the brine, cover, and refrigerate overnight.
  2. Preheat your oven to 350°F (175°C).
  3. After brining, rinse the turkey thoroughly under cold water and pat it dry with paper towels.
  4. Brush half of the melted unsalted butter all over the turkey, inside and out. Season the cavity with freshly ground black pepper.
  5. Fill the turkey cavity with chopped onions, carrots, celery, lemon quarters, garlic, and fresh rosemary.
  6. Place the turkey breast-side down on a roasting rack in a shallow pan. Scatter remaining vegetables and herbs around it, add a bay leaf, and pour dry white wine over the turkey.
  7. Roast uncovered for about 3 ½ to 4 hours. Halfway through, turn the turkey breast-side up and baste with remaining melted butter.
  8. Check that juices run clear and internal temperature at the thigh reads 165°F (74°C).
  9. Let the turkey rest for 30 minutes before carving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 8gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Optional: Garnish with fresh herbs for a beautiful presentation.

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