- 1 (10- to 20-pound) (5–9 kg) fresh or frozen whole turkey, neck and giblets removed from cavity
- 2-4 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 small onions, quartered
- 2 medium apples, peeled and cored, cut into medium slices
- 1 bunch fresh thyme
- ½ bunch flat-leaf parsley
- ½ cup (110 g) butter
- 1 cup (250 ml) water
- 1 cup (250 ml) white wine
How to Make It
- Rinse the turkey under cold water and pat dry. Rub with kosher salt including into cavities where possible.
- Wrap the bird in a large plastic bag and place in the refrigerator, taking time to massage salt into skin on day 2.
- Turn the turkey over in the refrigerator.
- Remove the turkey from the bag and pat dry. Place in a roasting pan and allow to come to room temperature. Sprinkle half the black pepper into chest cavity adding half the onions/apples and all of the thyme/parsley. The remaining onions/apples can go in the neck cavity. Tie the legs up with twine and tuck the neck skin under.
- Rub as much of the bird with butter as possible (under skin and onto thighs). Sprinkle remaining black pepper on exterior of bird and place in 450°F (235°C) oven for about 30 minutes.
- Remove from oven and reduce heat to 350°F (175°C). Cover breast and wings with one big sheet of foil. Pour water and white wine into roasting pan and return to oven for about 2–3 hours or until an instant-read thermometer inserted into the breast reads 170°F (75°C). Good rule of thumb is to cook 15 minutes per pound of bird.