- 1 lb 15 fresh turkey, (15 to 20)
- 1 cup chicken stock
- unsalted butter
- stuffing
- 1 clove Garlic, minced
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- ½ teaspoon Freshly ground pepper
- ¼ teaspoon Dried rosemary leaves, crumbled
- ¾ cup unsalted butter, room temp
- 1 ½ cups Dry white wine, room temp
- Giblet Gravy with Wine-(recipe)
- Grape clusters and pine-boughs (garnish)
ingredients
directions
1. Rinse turkey under cold running water and pat dry with paper towels. |
2. Preheat oven to 325F. Pour 1/2 cup stock into roasting pan. Heavily |
3. butter roasting rack and set in pan. Fill turkey loosely with stuffing. |
4. Combine garlic, basil, salt, pepper, rosemary, marjoram and thyme. Rub some of |
5. the butter over turkey. Sprinkle evnly with herb mixture. |
6. Place turkey breast side down on rack and roast for 20 minutes. |
7. Melt remaining butter in small saucepan over medium-low heat. Remove from heat |
8. and add wine. |
9. After 20 minutes, baste turkey generously with butter and wine |
10. mixture and continue roasting according to wrapper directions. (If there |
11. are no directions with turkey, allow about 15 to 18 minutes per pound). |
12. Baste turkey generously with remaining wine mixture and pan juices every 30 |
13. minutes or so, checking occasionally to make sure breast skin is not |
14. sticking to roasting rack. Add additional 1/2 cup of stock if more liquid |
15. is needed for basting. Cover turkey loosely with foil if it begins to |
16. brown too quickly. |
17. During the last hour of cooking, turn turkey breast side up. Test for doneness |
18. by moving leg; if it wiggles easily, turkey is done. A meat thermometer inserted |
19. into thigh should read 180F to 185F. |
20. Transfer turkey to large heated platter and cover loosely with foil. Let |
21. stand in warm place 15 to 20 minutes. |
22. Meanwhile, prepare Giblet Gravy. |
23. To serve: Garnish platter with large clusters of grapes set on bed of pine |
24. boughs. Serves 8-10 with 15 lb. turkey, with leftovers. |
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