Recipe from Whole Foods Market:
This deliciously moist roasted turkey is surprising in its ease of preparation. Exactly what you remember from Thanksgiving dinners of old - only better. While you can prepare this turkey recipe without the brining step, we highly recommend you to give it a try as this process produces wonderfully succulent meat. When set on the table, this beautiful bird is guaranteed to elicit oohs and aahs.
14 to 15 lb turkey
2 carrots, peeled if desired and roughly chopped
2 stalks celery, roughly chopped
2 onions, roughly chopped
1 tsp dried thyme leaves
2 cups chicken broth
1/2 cup white wine
4 TB organic butter, melted
black pepper to taste
Ingredient Option: use gluten-free chicken broth, if desired.
Brine the turkey overnight (12 hours) by submerging completely in a salt water solution made from a ratio of ½ cup table salt to one gallon water. (Or, you may brine for 4 hours using a ratio of 1 cup salt to one gallon water.) Rinse the turkey and pat it dry.
Preheat oven to 350°F.
Mix the carrots, celery and onion with the thyme leaves. Stuff the turkey cavity with the vegetables. Scatter remaining vegetables in the bottom of roasted pan.
Pour the chicken broth and white wine in the bottom of roasting pan with vegetables.
Place the turkey breast side down on a rack placed over the vegetables and broth. You may use either a flat rack or a V-rack. Brush half the melted butter all over the back of the turkey. Sprinkle to taste with black pepper. Save the remaining butter for later use.
Roast for two hours, breast side down, basting once. Remove from oven, carefully turn the turkey breast side up, using paper towels or clean rags as holders. Do not pierce the skin with a fork to turn. Brush the entire top of the turkey with the remaining melted butter and sprinkle with black pepper.
Return to the oven for approximately another 2 hours. Test for doneness with a meat thermometer. Continue testing approximately every 15 minutes until the temperature reaches 170°F for the breast meat and 175 to 180° for the thigh.
Let the turkey rest for 30 minutes before carving. Use the drippings for gravy.
Per serving (238g-wt.): 360 calories (150 from fat), 17g total fat, 5g saturated fat, 47g protein, 1g total carbohydrate (0g dietary fiber, 1g sugar), 145mg cholesterol, 160mg sodium