Let turkey stand at room temp up to 2 hours. Position rack in
lower 1/3 part of oven. Preheat oven to 450 degrees. Rinse
turkey inside and out, pat dry with paper towels. trim off excess
fat. Season turkey inside and out with salt and pepper and place
bay leaf and 2 T of Turkey Herb Blend inside turkey. Spread 2 T
butter over breast and coat with remaining 2 T turkey herbs.
Fold cheesecloth, dampen with water, drape over breast, leaving
drumsticks exposed. Place in oven. Roast 30 minutes.
Meanwhile, in saucepan over medium heat, warm 6 T butter with
broth and madeira wine.
After 30 minutes of roasting, turn oven down to 325 degrees
and baste turkey with butter-madeira mixture. Baste every 20
minutes for 1-1/2 hours, then every 30 minutes until
themometer reads 175 degrees at thickest part of thigh. Let
turkey stand to rest., loosely covered, for 20 minutes. (18-20 lb
turkey takes 3-3 1/2 hours)
Originally Submitted
5/23/2010
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