1 whole turkey, 18 to 20 pounds, rinsed and patted dry
1/2 cup butter, melted
1/4 cup butter, room temperature
1 1/2 cups dry white wine (Sauvignon Blanc)
coarse salt and freshly ground pepper
Stuffing
1 sheet cheesecloth
Stuffed Turkey Cooking Time-
10 to 18 pounds 3-3/4 to 4-1/2 hours
18 to 22 pounds 4-1/2 to 5 hours
22 to 24 pounds 5 to 5-1/2 hours
How big of a turkey should I get??
For a 15-20 lb turkey figure 1 1/2 lb per person, a smaller birder figure 2 lbs per person
Instructions
Prepare cheesecloth- Stir together melted butter and wine in a
medium bowl. Food a very large piece of cheesecloth into
quarters so that it is large enough to cover great and halfway
down side of turkey. Immerse cloth in butter mixture and let
soak.
Stuff turkey- Place turkey, breast side up, on a rack set in a
large roasting pan. Fold wing tips under and season cavity
with 1 teaspoon each salt and pepper, then fill loosely with
stuffing. Tie legs together with kitchen twine. Fill neck cavity
loosely with stuffing, and fold neck flap under, securing with
toothpicks. Pat turkey dry and rub all over with softened
butter and generally season with slat and pepper.
Roast- Remove cheesecloth from butter mixture, squeezing
gently over bowl to remove excess liquid. Reserve butter
mixture for brushing. Lay cheesecloth over turkey. Place
turkey, legs first , in 450º oven and roast 30 minutes, then
burst cheesecloth and exposed turkey parts with butter
mixture and reduce temperature to 350º. Continue roasting,
brushing every 30 minutes, for 1 1/2 hours more (tent with foil
if browning too quickly). Discard cheesecloth and rotate pan.
Bite turkey with pan juices and continue to roast, rotating pan
halfway through, until skin is golden brown and an instant-
read thermometer inserted into the thickest part of thigh
(avoiding bone) registers 165º. This will take 1-to 2 hours
more (start taking temperature after 2 1/2 hours total
cooking time.
Serve- Transfer turkey to a platter. Let turkey stand at room
temperature at least 30 minutes before carving.
Originally Submitted
11/21/2015
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