• 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)


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.



MacGourmet downloadUpside-down turkey. To import, drag image to your MacGourmet recipe box.


8 servings