Name: The Best Roast Turkey
Prep time: 180 min
Yield: 10
Cuisine: Internacional
Ingredients: 1 1/2 cups coarse salt, for the marinade; 7 leaves bay, for the marinade; 2 tablespoons black peppercorn, for the marinade; 2 tablespoons cilantro seeds, for the marinade; 2 tablespoons fennel seeds, for the marinade; 1 teaspoon mustard seeds, for the marinade; 1 liter water, for the marinade; 8 kilos turkey, one piece, thawed, with no innards or neck; 1 bottle white wine, (Riesling type); 2 onions, medium, sliced thin; 6 cloves garlic; 1 bunch thyme; 28 cups water; 2 cans canned pineapple, 100 ml each, for roasting the turkey; 5 sticks unsalted butter, for roasting the turkey; 1 bottle white wine, dry (750ml), for roasting the turkey; 3 carrots, (cut into 1cm cubes), for roasting the turkey; 3 parsnips, cut into 1cm cubes, for roasting the turkey; 3 sprigs celery, cut into 1 cm cubes, for roasting the turkey; 1 onion, coarsely chopped, for roasting the turkey; pepper, for roasting the turkey; 3 tablespoons whole-wheat flour, for roasting the turkey; 2 cups water, for roasting the turkey; 5 cups turkey stuffing, (to taste)

Preparation

FOR THE MARINADE - One day before roasting the turkey, dissolve the salt and add all the spices (including leaves and seeds) in one liter of hot water. Once the salt is dissolved, let cool for 5 minutes. Place the turkey in a sealable container (a plastic bag is recommended), add the marinade liquid (step 1) and all the ingredients from the list above (Marinade) until reaching 28 cups of water. Close the container/bag, ensuring that the turkey is completely submerged in the liquid. Let it rest for 24 hours in the refrigerator or ice bath to reach around 5 degrees Celsius. FOR ROASTING THE TURKEY 24 hours later - drain all the marinade liquid, leaving the turkey dry inside and out. Let it rest at room temperature for one hour before roasting. Preheat the oven to 230 degrees C (450 F). Meanwhile, soften a stick of butter and spread it evenly over the skin of the turkey. Fill the turkey's cavity with stuffing of your choice. In a large pan, melt the remaining 4 sticks of butter and add the rest of the ingredients for roasting (fruits, carrots, wine, etc.), let cool. Place the turkey inside a roasting bag, over a large container. Put everything (container with the turkey and roasting bag) in the oven. Cook at 180 degrees C (350 F). Check and turn the turkey every 30 minutes until the surface looks golden all over (between 3.5 and 4.5 hours). Remove from the oven. Let cool for 20 minutes, remove the stuffing, and serve on a platter decorated to your liking.