This recipe was given to me by my husband, John's uncle Andreas, who was a professional Chef here in America. This was actually my first American dish! Greeks only use turkey in soup.
INGREDIENTS 1 16-18 pound fresh whole organic turkey, giblets removed
3-4 gallons water
2-3 cups salt
2 cups apple cider vinegar
1-2 bags ice
1/2 cup (1 stick) softened butter
1/2 cup olive oil
1 tablespoon fresh garlic, chopped
2 tablespoons kosher sea salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
2 tablespoons fresh rosemary, chopped
1 cup white wine
3-4 stalks celery, cut in 1" pieces
1 large white onion, cut in 1" pieces
1 large carrot, peeled, cut in 1" pieces
2 whole Granny Smith apples, washed and cored
Brining the turkey:
1) In a large bucket, pail, or cooler, add the water, salt, and vinegar and mix thoroughly.
2) Add the turkey to the salt water and add enough ice and water to completely cover.
3) Leave the turkey overnight or up to 1 hour per pound.
4) Keep the turkey cool at all times by adding ice if necessary.
1) Preheat the oven to 350 degrees Fahrenheit.
2) Make the seasoning mixture. In a mixing bowl, combine the butter, oil, garlic, salt, and pepper, paprika, and fresh herbs with your hands.
3) Rub the exterior, interior, and under the skin of the turkey with the seasoning mixture.
4) Add the onions, celery, carrots, and apples to the cavity or stuff the cavity with stuffing and place the onions, celery, carrots, and apples in the bottom of the roasting pan.
5) Place the seasoned turkey into a roasting pan on a wire rack. Add the water and wine to the bottom of the pan with the vegetables and apples.
6) Cover the turkey with aluminum foil and roast for 3.5 hours at 350 degrees Fahrenheit.
7) Remove the aluminum foil after 3.5 hours. Baste the turkey with the pan juices and bake for an additional hour. Baste the turkey with pan juices repeatedly for the remainder of the roasting time.
8) Use a thermometer probe to determine with the internal temperature has reached 170 degrees Fahrenheit in the breast. Then remove from heat, baste the turkey again, and let the turkey rest for 25 to 30 minutes before carving.
9) If you have stuffed the turkey, remove the stuffing while the turkey rests. Cover and keep warm before serving.