1 fresh whole turkey
¾ cups butter, melted
1 ¼ cups dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons sage powder
2 teaspoons garlic powder
2 large onions peeled and cut in half
1 stock of celery, cut into 2 inch pieces
4 carrots, peeled and cut into 2 inch pieces
1. Rinse turkey with cool water, and dry with paper towels.
2. Pre-heat oven to 450 F degrees with oven rack placed on the last notch on the bottom.
3. Combine melted butter, sage, garlic, and white wine into bowl.
4. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, 4 layer square.
5. Immerse cheesecloth in the butter and wine, let soak.
6. Place onions, celery, and carrots into bottom of roasting pan then place roasting rack on top of veggies in pan.
7. Next place turkey, breast side up on a roasting rack in a heavy metal roasting pan.
8. Fold wing tips under turkey.
9. Sprinkle 1 teaspoon salt and pepper inside turkey.
10. Fill large cavity with as much stuffing as it will hold comfortable; do not pack tightly. (Cook remaining stuffing in a buttered baking dish a 375 F degrees ).
11. Tie legs together loosely with kitchen string.
12. Rub turkey with the softened butter and sprinkle with remaining 1 teaspoon salt and pepper.
13. Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp; reserve remaining liquid.
14. Spread cheesecloth evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
15. Cook for 30 minutes.
16. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter-and-wine mixture every 30 minutes.
17. After first 30 minutes reduce oven temperature to 350 degrees and continue to cook until temperature of the turkey reaches 155 degrees F (insert an instant –read thermometer into the thickest part of the thigh, avoiding any bones), basting every 30 minutes and watching pan juices, reserving them for gravy.
18. After the turkey reaches 150 degrees F, carefully remove and discard cheesecloth.
19. Baste turkey with pan juices.
20. If there are not enough juices, continue to use the butter-and-wine mixture.
21. Cook 1 more hour or until internal temperature reaches 160 degrees F, remembering to baste every 30 minutes.
22. When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make gravy.
23. Pour all of the pan juices into a glass-measuring cup. Let stand until fat rises to the surface, about 10 minutes, and then skim it off.
24. Meanwhile, place roasting pan over medium-high heat and add 1-cup dry white wine to the pan.
25. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
26. Stir well and bring back to a boil.
27. Cook until liquid has reduced by half, about 10 minutes.
28. Add the defatted pan juices and cook over medium-high heat 10 minutes more.
29. You will have 2 ½ cups of gravy.
30. Season, to taste, strain into a warm gravy boat, and serve with turkey.
If the turkey comes with a pop-up timer, remove it! Using and instant-read thermometer later will give a more accurate indication of doneness.
Size of Turkey Unstuffed Timing Stuffed Timing
8-12 (pounds) 2 ¼ - 3 (Hours) 3-3 ½ (Hours)
12-14 3- 3 ¼ 3 ½-4
14-18 3 ¼ - 4 ¼ 4- 4 ½
18-20 4 ¼- 4 ½ 4 ¼ -4 ¾
20-24 4 ½ -5 4 ¾ - 5 ¼
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