Because of our Thanksgiving tradition and the Pilgrims, most think the turkey is an American bird. While it is true that wild turkeys were found in America, it was the Aztecs who first domesticated the bird.
Long before America was settled, the Aztecs had domesticated turkeys for food and for religious sacrifices. They even used their feathers for headdresses, When the Conquistadors came across the Aztecs, they took many riches, including the birds, back to Spain where it was widely accepted. Turkeys eventually made their way to England where, by the 1570s, they were raised throughout the country. They were already part of the Christmas dinner fifty years before the Pilgrims left for the America.
14-15 pound turkey
½ cup Kosher salt
One gallon water
2 carrots, chopped
1 teaspoon dried thyme
2 yellow onions, chopped
2 stalks celery, chopped
2 cups Swanson Chicken Broth
½ cup Chardonnay
½ stick butter, melted
Black pepper
The Night Before: In a large pot, add one gallon of warm water and ½ cup of sea salt to make a salt water solution. Place turkey in water. Add more water if the bird is not completely submerged.
Cooking Day: Remove turkey from water, rinse well under cold running water, and pat dry with heavy paper towels. Preheat oven to 350°F.
In a small bowl, mix together carrots, thyme, onions and celery. Stuff most of the vegetables inside the turkey cavity. Scatter remaining vegetables around the bottom of the roasting pan. Pour chicken broth and Chardonnay over the vegetables in the pan.
Place a rack (flat or V) over the vegetables in the pan, and set turkey on top (breast side down).
Melt butter in a small sauce pan then brush half the butter over the entire turkey; season with pepper. Set the remaining butter aside. Roast turkey for two hours, breast side down, basting only once.
Remove turkey from oven, and turn the breast side up (Try not to pierce the skin). Brush turkey with remaining butter and season with additional pepper.
Return turkey to oven and roast for another 2 hours or until a thermometer inserted in the thickest part of the thigh reads 165°F.
Remove turkey from oven and set aside to cool for about 30 minutes. Carve and serve sprinkled with pan droppings.
