Moist Turkey

1 (18 lb) whole turkey, neck and giblets removed
2 c. kosher salt
½ c. butter, melted
2  onions, peeled and chopped
4  carrots, peeled and chopped
4 celery stalks, chopped
2 sprigs fresh thyme
1 c. dry white wine (or chicken broth)

1. Rub turkey inside and out with kosher salt and place in a large stock pot and cover with water.
2. Place in the refrigerator and allow turkey to soak overnight in the salt and water mixture.
3. Preheat oven to 350 degrees. Thoroughly rinse the turkey and discard the brine mixture.
4. Brush the turkey with ½ the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ the carrots, ½ the celery, 1 sprig of thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan and cover all with the white wine.
5. Roast uncovered 3 ½ to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F.
6. Carefully turn the turkey breast side up about 2/3 through the roasting time and brush with remaining butter.
7. Allow the bird to stand about 30 minutes before carving!

*Recipe by Julie Haltiner