Ingredients: |
Ingredients: 20 lb. fresh turkey **
3 sticks butter
2 bottles white wine
1-2 cans chicken broth
onion
celery
orange
salt
pkg. cheesecloth, paper towels, baster, roasting pan with rack, meat thermometer, grease-separating pitcher, long oven mitt
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Directions: |
Directions:Preheat oven at 450º
Prepare Turkey:
Remove neck, etc. from cavity. Rinse turkey & cavity, blot with paper towel, rub cavity w/salt.
Insert: lg. chunks of onion, celery stalks, orange segments--close flap over cavity.
Cover wings with foil to keep from puncturing breast while baking.
In sauce pan:
Simmer neck, giblets, etc. with 1 bottle white wine or water to cover, &/or chick broth, celery, & onion. Refrig broth in wide mouth glass jar and later remove fat from top (I throw away the rest & later use broth for dressing and to moisten sliced turkey before serving).
Basting Broth:
In second sauce pan melt 3 sticks butter, 1 bottle white wine, and 1 can chick broth (opt). Unfold cheesecloth and refold in a shape that will completely cover turkey (about 4 layers of thickness). Dip cloth into butter/wine mix. and saturate. Place turkey in roasting pan (don't need lid) and cover with dipped cheesecloth.
(insert meat therm.in fat part of breast--don't touch bone)
Bake:
450º for 30 min.
350º for 1 1/2 hrs
(baste w/butter-wine mix. every 30 min. wearing oven mitt)
Then lower to 300º until done-
Done Temp: breast 170º/ thigh 180º (legs loose)
Before Carving:
Remove from pan & rest turkey for 30 min., remove cheesecloth. Then cut out entire breast- slice on cutting board.
Use juices in pan to make gravy (must separate broth from grease- can refrig broth in wide mouth jar and lift off grease when hardened)
--see my recipe for Turkey Gravy |
This recipe for Holiday Turkey is from