Juicy Roast Turkey

Begin by seasoning the turkey thoroughly with kosher salt, making sure to cover it both inside and out. Place the seasoned turkey in a large stockpot and fill it with cold water, covering the bird completely. Cover the pot and refrigerate the turkey to allow it to absorb the flavors of the brine solution for 12 hours or overnight.

Next, preheat your oven to a moderate temperature of 350 degrees F (175 degrees C). After the turkey has had time to soak in the brine, give it a thorough rinse under cold water and discard the used brine mixture.

Now, take half of the melted butter and brush it all over the turkey to keep it moist during cooking. Position the turkey breast-side down on a roasting rack in a shallow roasting pan, making sure it's stable and won't topple over.

Add the remaining vegetables - half of the onion, half of the carrots, and half of the celery - to the turkey cavity along with a sprig of thyme and a bay leaf. Scatter the remaining vegetables around the bottom of the roasting pan, then pour white wine over them to add extra flavor.

Place the turkey in the preheated oven, uncovered, and roast it until it reaches a safe internal temperature of 165 degrees F (74 degrees C), which should take approximately 3 1/2 to 4 hours. During this time, carefully turn the turkey breast-side up about two-thirds of the way through the roasting process.

About 30 minutes before the turkey is done, take it out of the oven and brush the remaining butter all over it to give it a golden glaze. Use an instant-read thermometer to check the internal temperature of the thickest part of the thigh, near the bone. If it reads 165 degrees F (74 degrees C), your turkey is ready to be carved.

Finally, allow the turkey to rest for 30 minutes before carving it and serving.