Turkey (14 -22 pounds)
2 gallons of ice water
Frozen butter, sliced (not margarine)
Garlic, separate the cloves
Celery, roughly chopped
One large container with a lid
Toothpicks soaked in water
Thaw out your turkey in your refrigerator. This may take up to 4 days. The day before Thanksgiving, take the turkey out, rinse it off really good and make sure that you remove all of the turkey’s innards. If you use these for your stuffing or gravy, return them to the refrigerator. Otherwise, you can throw them out.
In a large container with a lid add the 2 gallons of ice water and 1 cup of kosher salt; stir until the salt is completely dissolved. This solution should be enough, but the trick is not to have a bigger container than you need; your turkey isn’t going swimming. Place the turkey into the water solution and put the lid on. The water should cover the turkey. If it doesn’t you may have to turn the turkey over half way through the process. Place the container in your refrigerator and let it sit for 6-24 hours.
Preheat your oven to 475 degrees, take the turkey out and rinse it off really good especially the inside of the turkey. Place the turkey on a cutting board. With a small knife, carefully separate the skin from the meat on the breast; try to make it as deep as possible going from the front to the back. Also make pockets underneath the drumsticks and wings. Carefully take a slice of the butter and push it under the skin as far back as you can. Alternate the slices of butter with garlic cloves. Do this with all the pockets.
In both cavities stuff the onions, celery, butter, and more garlic cloves. Secure the skin that was separated from the meat with a couple of toothpicks. Place the turkey in the roasting pan on a rack. If you don’t have a rack your can place celery stalks and thickly sliced onion on the bottom of the pan to serve as a rack. This will also flavor turkey. Insert the meat thermometer in the thickest part of the meat, place in the oven and roast for 20 minutes. Reduce the oven to 250 degrees and continue to roast for another 20 minutes per pound. The thermometer should read between 170-180 degrees. When it’s done, remove the turkey and let it rest for 15 minutes before carving. While it’s resting, you can remove the vegetables from within the cavities. Carve and enjoy.