Teresa's White Wine Basted Turkey.

Here's a photo of our oven ready Turkey. I have been roasting them this way for many years and find the flavor and moisture uncomparable to any other method I have tried. Many of my family members are preparing their birds the same way now and love it. I bet they think of me with every nibble too :o) Will add a picture of the roasted bird soon. The liquids that cook off the turkey can be strained through cheese cloth to remove excess fat, then used for a fabulous tasting gravy once thickened.


1 Turkey (any size) cleaned well, pat dry.

2# carrots, scrubbed, peeled and cut into 2" - 3" sections.

2 large bunches celery, washed well (no need to remove ribs) and cut into 2"- 3" inch sections.

3 large white onions peeled. Cut each into 6-8 wedges, end to end. When peelinng leave root end in tact to hold wedges together.

1 qt chicken broth

1 cup white wine, preferably a crisp Sauvignon Blanc.

1/2 cup melted butter (or clarified butter.)

1/4 cup olive oil. (or just use 3/4 cups olive oil and omit the butter.)

1 1/2 tsp sea salt.

1/2 tsp ground white pepper. (black pepper works okay too.)

1/4 tsp cayenne (trust me on this.)

1 Tbsp fresh thyme leaves.

1 Tbsp fresh marjoram leaves, minced.


Arrange the vegetables in the bottom of a pretreated roasting pan.
Pour broth and white wine over the vegetables.

Mix together the butter, olive oil, sea salt, pepper, cayenne, thyme and marjoram.
If you are planning to stuff your Turkey, this is when you do it.

If you don't want to use a bready stuffing try using large wedges of oranges and green apples.

Truss well.

Brush this mixture over the entire turkey including all it's crevices.

Place Turkey on top of the vegetables, the vege's are your cooking rack, you need nothing else.

Cover the breast loosely with foil.

Place in 325* oven and roast for 15 - 20 minutes per pound. Remove the foil for the last 1 hour of roasting.

Baste the Turkey in 30 minute intervals with the liquid that was poured over the vegetables at the start of preparation. Remember to baste the stuffing or bottom of body cavity. The flavors of the seasonings, Turkey drippings, broth, wine and vegetables begin to mingle and flow through the meat of the Turkey, making it incredibly aromatic, flavorful and moist.

Turkey is done at 180* but I usually pull mine out somewhere between 175* and 180*, cover loosely with foil and allow for the heat of the Turkey to finish the cooking process. This is called carry over cooking and keeps the meat from getting dry.

Enjoy!

Tips: remember to never stuff your bird and refrigerate the night before roasting, the stuffing might not reach a suitable internal temperature. Also never stuff the bird with pre made chilled stuffing for the same reasons. This could make you food sick. It is okay to pre-season the Turkey and refrigerate over night if you choose not to stuff it. If you choose to stuff your bird, do so just before roasting with room temperature or slightly warmed stuffing.