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Instructions |
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Rinse inside and outside of turkey and dry with paper towels. Let sit at room temperature 1-2
hours.
Heat oven to 450.
Melt butter and add white wine. Soak cheesecloth in butter/wine mixture.
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Place turkey breast side up on a rack in a roasting pan. Fold wing tips under turkey. Prepare
stuffing according to package directions. Stir in apples and raisins. Fill cavity with stuffing -
don't pack. Tie legs together with kitchen string. Lift cheesecloth from mixture and lay over
turkey. Place turkey in oven. Cook 30 minutes. Reduce oven temp to 350. Baste with more
butter and wine over cheesecloth. Cook 2 1/2 hours basting every 30 minutes. If pan juices
get too full - touching the bird - spoon some out.
After 2 1/2 hours remove cheesecloth and baste with pan juices. If not enough pan juice use
more butter and wine. Cook 1 more hour basting after 30 minutes.
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Check temperature of bird by inserting an instant read thermometer in thickest part of thigh
not touching a bone. Bird is done when temperature is 180. Stuffing temperature should be
140 - 160. Let rest 30 minutes covered with foil while making gravy. Transfer to platter after
rest for slicing. For serving.
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Timetable for serving at 5-00 pm - 5-15 pm
11-30 put turkey in at 450
12-00 lower oven to 350 basting every 30 minutes
2-30 remove cheesecloth
3-30 baste and check temp
4-30 done at 180. Rest 30 minutes
5-00 Carve
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Originally Submitted
5/26/2018
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