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Turkey w/ white wine Recipe

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This recipe for Turkey w/ white wine, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsey Champlin Skirnick (Brad)
Added: Monday, September 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 20-21 lb whole Turkey
3 sticks unsalted butter, melted (4 Tbs at room temp)
2 tsp salt
2 tsp freshly ground pepper
3-1/2 c. dry white wine, plus 1 c. for gravy

Directions:
Directions:
Pre-heat oven to 450. Rinse turkey w/ cool water, dry w/ paper towels. Let stand for 2 hours at room temp. Place rack in oven on bottom shelf. Combine melted butter & white wine in a bowl. Fold a large piece of cheesecloth into quarter, cut into a 17", four layer square. Immerse cheesecloth in butter & wine. Let soak. Place turkey breast side up on roasting rack in large roasting pan. (remove pop-up turkey timer), sprinkle inside of turkey w/ salt & pepper, fill turkey w/ favorite stuffing. Rub turkey w/ softened butter and season w/ 1/2 tsp salt & pepper. Lightly squeeze out the cheesecloth, leaving it damp, reserve liquid. spread evenly over turkey, place turkey legs first into oven. Cook for 30 minutes. Use a pastry brush, baste cheesecloth & exposed parts of turkey w/ butter/wine mixture. Reduce oven temp to 350 and continue cooking for 2-1/2 hours, basting every 30 minutes. If pan gets too full, spoon out juices for gravy. After 3rd hour of cooking, remove and discard cheesecloth. Turn roasting pan so breast is facing the back. If there aren't enough juices, continue to use the butter/wine mixture. Baste carefully, skin will be fragile. Cook 1 more hour, basting after 30 minutes. After 4th hour, insert meat thermometer into thickest part of thigh, temp should reach 180. If not done, continue to cook another 20-30 minutes. When done transfer to platter and let rest 30 minutes. Pour all pan juices into a glass measuring cup, let stand until fat rises (10 minutes) then skim off fat. Place roasting pan over medium-high heat, add 1 cup dry wine or water to pan. Using wooden spoon, scrape the pan until liquid boils and browned bits are scraped. Add giblet stock or chicken broth to pan, stir well and bring to a boil. Cook until liquid is reduced by half, about 10 minutes. Add defatted juices and cook over medium-high heat 10 minutes more.

 

 

 

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