• 1 whole turkey 4-5kg, neck and giblets removed
  • 1 cup salt
  • 65g butter, melted
  • 1 large onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 sprigs fresh thyme
  • 1 bay leaf
  • ½ cup dry white wine


  1. Rub turkey inside and out with salt. Place turkey in a large stock pot, cover with cold water. Refrgerate and soak 12 hours or overnight.
  2. Preheat oven to 180°C. Rinse turkey thoroughly and discard brine.
  3. Brush with ½ melted butter. Place breast side down on a rack in a baking tray. Stuff turkey cavity with ½ onion, carrots, celery, thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the baking tray and cover with the white wine.
  4. Roast uncovered 2½ to 3 hrs in pre heated oven until juices run clear when thickest part of the thigh is pierced with a skewer. (internatl temp of 85°C if you have a meat thermometer).
  5. Carefully turn the turkey breast side up about 2/3 through the roasting time and brush with the remaining butter.
  6. Allow turkey to stand for 30 minutes before carving.