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This Is How You Should Cook Your Turkey (to Avoid Wasting Hours)

kept byCatChefs

1 cup salt
1 (12- to 14-pound) turkey, trimmed, neck, giblets, and tailpiece removed and reserved for gravy
6 sprigs fresh thyme
2 onions, chopped coarse
2 carrots, peeled and chopped coarse
2 celery ribs, chopped coarse
3 tablespoons unsalted butter, melted
1 cup water, plus extra as needed
1 recipe Giblet Pan Gravy



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