*1(18 pound) whole turkey, neck and gibbets removed. A whole turkey (18 pound, about 8 kg), with the neck and internal organs removed.

* 2 cups of kosher salt two cups of crude salt (1 cup is about180ml).

* 1/2 cup butter, melted half a cup of melted butter.

* 2 large onions, peeled and chopped, peeled and chopped.

* 4 carrots, peeled and chopped Four carrots, peeled and chopped.

* 4 stalks celery, chopped four celery, cut into sections.

* 2 sprigs fresh thyme Two handfuls of fresh thyme.

* 1 bay leaf 1 laurel leaf

* 1 cup dry white wine a cup of dry white wine.

Directions steps

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

Rub the turkey inside and out with coarse salt, then put the turkey in a large pot and fill it with cold water. Put the cauldron in the refrigerator and leave it for 12 hours (or overnight) to let the turkey absorb the salty taste.

2. Preheat oven to 350 degrees F ( 175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Preheat the oven to 175℃. Pour out the salt water soaked in the turkey and rinse the turkey slightly.

3. Brush the turkey with 1/ 2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

Brush the turkey with that half cup of melted butter. Put the chicken breast down on the grill, and then put the grill on a shallow baking tray. Stuff 1 onion, half carrot, half celery, a little thyme and bay leaf into the turkey. Place the remaining vegetables and spices around the baking tray and pour in the dry white.

4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/ 3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Bake in the oven for three and a half to four hours. You can check the temperature inside the chicken thigh. If it reaches 85 degrees Celsius, you can turn the turkey over and let the chicken breast face up. Brush the remaining butter and continue baking for enough time. Let the turkey cool for about 30 minutes before starting.