Deadly Sushi
Formerly The Giant Mojito
This recipe calls for brining the bird. This makes it VERY juicy! 
Brine the turkey overnight (12 hours) by submerging completely in a salt water solution made from a ratio of 1/2 cup table salt to one gallon water. (Or, you may brine for 4 hours using a ratio of 1 cup salt to one gallon water.) Rinse the turkey and pat it dry.
Preheat oven to 350°F.
Mix the carrots, celery and onion with the thyme leaves. Stuff the turkey cavity with the vegetables. Scatter remaining vegetables in the bottom of roasted pan.
Pour the chicken broth and white wine in the bottom of roasting pan with vegetables.
Place the turkey breast side down on a rack placed over the vegetables and broth. You may use either a flat rack or a V-rack. Brush half the melted butter all over the back of the turkey. Sprinkle to taste with black pepper. Save the remaining butter for later use.
Roast for two hours, breast side down, basting once. Remove from oven, carefully turn the turkey breast side up, using paper towels or clean rags as holders. Do not pierce the skin with a fork to turn. Brush the entire top of the turkey with the remaining melted butter and sprinkle with black pepper.
Return to the oven for approximately another 2 hours. Test for doneness with a meat thermometer. Continue testing approximately every 15 minutes until the temperature reaches 170°F for the breast meat and 175 to 180° for the thigh.
Let the turkey rest for 30 minutes before carving. Use the drippings for gravy.
Brine the turkey overnight (12 hours) by submerging completely in a salt water solution made from a ratio of 1/2 cup table salt to one gallon water. (Or, you may brine for 4 hours using a ratio of 1 cup salt to one gallon water.) Rinse the turkey and pat it dry.
Preheat oven to 350°F.
Mix the carrots, celery and onion with the thyme leaves. Stuff the turkey cavity with the vegetables. Scatter remaining vegetables in the bottom of roasted pan.
Pour the chicken broth and white wine in the bottom of roasting pan with vegetables.
Place the turkey breast side down on a rack placed over the vegetables and broth. You may use either a flat rack or a V-rack. Brush half the melted butter all over the back of the turkey. Sprinkle to taste with black pepper. Save the remaining butter for later use.
Roast for two hours, breast side down, basting once. Remove from oven, carefully turn the turkey breast side up, using paper towels or clean rags as holders. Do not pierce the skin with a fork to turn. Brush the entire top of the turkey with the remaining melted butter and sprinkle with black pepper.
Return to the oven for approximately another 2 hours. Test for doneness with a meat thermometer. Continue testing approximately every 15 minutes until the temperature reaches 170°F for the breast meat and 175 to 180° for the thigh.
Let the turkey rest for 30 minutes before carving. Use the drippings for gravy.