This week we're taking a small break from the regular home-related posts in order to delve into a little Thanksgiving cheer!

Since Thanksgiving is just two days away, I wanted to share the easiest and most delicious roasted turkey recipe with everyone. I found this on The Splendid Table's website, and I've never been disappointed with the recipes I've gotten here. Keep reading for the recipe!

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You'll need:
14-16 pound turkey (frozen will work, but fresh is better)
3 tablespoons kosher salt
3-4 tablespoons softened butter
2 cups water

Rinse the turkey and pat dry with paper towels.
Rub/pat 3 tbsp salt onto the breasts, legs, and thighs.
Wrap the turkey very tightly in plastic wrap. Set the turkey in a big pan, breast side up, and refrigerate for three days. Turn the turkey every day while massaging the salt into the skin through the plastic.

After three days, unwrap the turkey and pat it dry with paper towels. Don't rinse the turkey!
Return the turkey to the pan breast side up and refrigerate again for at least 8 hours.
Remove the turkey from the refrigerator and let it come to room temperature before cooking.
Preheat the oven to 325.
If you want to stuff the turkey with dressing, spoon the dressing into the cavity of the turkey.
Tie the legs together with kitchen string and tuck the wings under the back.
Rub the turkey all over with the softened butter.

Once you're ready to cook, place the turkey breast side up on a roasting rack that is resing in a large roasting pan. Add 2 cups of water to the pan. Roast the turkey until it is golden brown and has an internal temperature of 165 degrees (about 3 hours for unstuffed birds and 3-4 hours for stuffed birds).
Transfer the turkey to a platter and cover with foil. Let rest for 20-30 minutes before carving.

This recipe takes a bit of time, but the wait will be well worth it! Good luck and Happy Thanksgiving!

Recipe found here.