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1
Start by thawing the turkey
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2
Take out the neck and giblets from inside the turkey
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3
Drain juices and pat turkey with paper towels
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4
Rub salt all over turkey
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5
In a big bowl, put the following ingredients: Wine, Water, Orange Juice, Carrots, Rosemary and Thyme.
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6
Place the turkey in a big plastic bag, or if you don't have a big enough plastic bag, just place it in a pan, or a bowl.
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7
Leave the turkey in the fridge for 24 hours, rotating it from time to time.
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8
Preheat oven to 325?F
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9
Remove turkey from the plastic bag and place it with the wine mixture in a large turkey pan.
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10
If you will add stuffing to your turkey, this is the time to do it.
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11
If you are not stuffing it, put a big onion in the turkey's cavity.
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12
Cover the pan with foil, with the shiny side facing down.
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Cook for 1.5 to 2 hours with the foil on.
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14
Take the foil off, and finish roasting the turkey.
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15
See bellow the full amount of roasting time for your turkey.
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16
It is a good idea to base the turkey every 30 minutes.
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17
You can either use a large spoon or a baster.
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18
30 minutes before the Turkey is ready, you may want to rub butter all over turkey so it gets a good golden color.
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19
Here are the guidelines for Thawing and Roasting a turkey:
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20
10 to 18 lbs: Thaw in refrigerator for 3 to 4 days.
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Thaw in cold water for 5 to 9 hours.
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22
Roast unstuffed for 3 to 3-1/2 hours.
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Roast stuffed for 3-3/4 hours to 4-1/2 hours.
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24
18 to 22 lbs: Thaw in refrigerator for 4 to 5 days.
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25
Thaw in cold water for 9 to 11 hours.
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Roast unstuffed for 3-1/2 to 4 hours.
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Roast stuffed for 4-1/2 to 5 hours.
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28
22 to 24 lbs: Thaw in refrigerator for 5 to 6 days.
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Thaw in cold water for 11 to 12 hours.
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30
Roast unstuffed for 4 to 4-1/2 hours.
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31
Roast stuffed for 5 to 5-1/2 hours.
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24 to 30 lbs: Thaw in refrigerator for 6 to 7 days.
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Thaw in cold water for 12 to 15 hours.
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34
Roast unstuffed for 4-1/2 to 5 hours.
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35
Roast stuffed for 5-1/2 hours to 6-1/4 hours.
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36
The turkey is done when the internal temperature reaches 165?F (75 degrees C) at the thigh.
