Ingredients: |
Ingredients: 1 whole turkey
½ cup melted butter
2 cups dry white wine
2 cups turkey or chicken stock
1 cup butter, softened
2 tbsp sage
2 tbsp rosemary
1 tbsp thyme
1 whole lemon, zested
4 cloves garlic, minced
3 tsp sea salt
2 yards cheesecloth
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Directions: |
Directions:1. Preheat oven to 300º.
2. Add 2 cups water to the bottom of the roasting pan.
3. Combine melted butter, white wine and stock in a medium saucepan. Set aside.
4. Combine softened butter, sage, rosemary, thyme, lemon zest, garlic and sea salt. Mix until well combined.
5. Rub ⅔ of the softened butter and herb mixture under the skin, over the turkey breast and drumsticks. Be careful not to rip the skin. Spread the remaining butter over the top of turkey.
6. Take cheesecloth and fold large enough to cover top and sides of turkey.
7. Dip cheesecloth into white wine/butter mixture and cover the top and sides of the turkey.
8. Heat butter/white wine mixture on low to warm and use for basting. When mixture runs low use pan juices.
9. Place turkey in oven and baste every 20 minutes until thigh meat registers 180-185º. Allow approximately 15 minutes per pound.
10. Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin. If cheesecloth is sticking to turkey, baste it well to loosen it from the skin.
11. Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat, make gravy during this time with remaining pan juices. |
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