To bring this moist, butter infused, turkey to another level, I add 2 cups of white wine, to the bottom of the pan. It not only adds a richness to the gravy, it also infuses the bird when you baste it.
They say that you should cook with a good wine that you would drink. I don’t always think that is true. For instance I love to cook with chardonnay. I am not a fan of drinking it. Dont get me wrong is is a wonderful wine. I am just not into dry white wine. I love the fruitiness of a Riesling. I don’t care much to cook with it.
I must say though most of Julia Child recipes calls for cooking with dry white wine or french vermouth. I love both, but I don’t like to drink them. I try to keep one or the other in my fridge just in case I want to cook with them. I do not cook with cooking wines because they have added ingredients that I don’t care much for. I would much rather control my salt.
Another thing I love to do is make a herb butter to slather all over the bird. Take your bird out of the fridge for about an hour before you plan to cook it. Do the same with your butter. Mix it with some herbs such as rosemary and Thyme.
I would take a onion and cut it into 4 pieces the same with a couple of stocks of celery and carrots. Put them in the bottom of the pan. That will be a place where you can put the bird on. This will also act as your gravy so you want it to be really flavorful. I love to throw in a bay leaf and a few peppercorns.
1 large onion cut into 4 pieces
2 stalks celery cut into 8 pieces
2 big carrots cut into 8 pieces
Turkey 14-16 pounds
2 1/2 teaspoons salt
1 1/2 teaspoon pepper
1 stick softened butter
herbs such as thyme, rosemary, sage or parsley
2 cups chardonnay or french vermouth
2 chicken bouillons
3 cups water
Preheat oven to 350 degrees
Remove turkey from fridge about an hour before you plan to start cooking it. Rinse and pat dry the bird. Remove the inside packaging such as neck gizzard etc. You can put these in the bottom of the pan or put them in a small saucepan with water and boil them. I am not a fan of gizzards so I love to give them to my pets as a treat.
Put the onions, celery and carrots on the bottom of your roasting pan. Meanwhile to make your butter, combine the salt, pepper, butter and herbs. Slather all over the outside of the bird.
Place the bird on the veggies in the bottom of your roasting pan. Sprinkle with the bouillons and water. Pour the wine in the bottom of the pan. Wrap the foil over the top of the turkey and cook for 2 hours basting ever 30 minutes. Remove the foil and cook another hour with the foil off to and bast two more times. The turkey should cook a total of 3 hours (depending on how much it weights maybe longer).
A turkey is done when a thermometer inserted in the thickest part of the meat registers 162-165 degrees.
Peace be with you,