White Wine Basted Turkey


Ingredients:
turkey, unsalted butter, unsalted butter, dry white wine, salt, fresh ground black pepper, prepared stuffing, dry red wine, white wine

Directions:
Serves 12 to 14 If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.
For step-by-step photos, see our Roast Turkey and Gravy feature.
Rinse turkey with cool water, and dry with paper towels.
Let stand for 2 hours at room temperature.
Place rack on lowest level in oven.
Heat oven to 450°.
Combine melted butter and white wine in a bowl.
Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square.
Immerse cheesecloth in the butter and wine; let soak.
Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
Remove pop up time if there is one, use regular meat thermometer in thick part of leg.
Fold wing tips under turkey.
Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
(Stuff loosely if you choose, I do not stuff] Tie legs together loosely with kitchen string (a bow will be easy to untie later].
Fold neck flap under, and secure with toothpicks.
Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp.
Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
Place turkey, legs first, in oven.
Cook for 30 minutes.
Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes, you will need to reheat the butter-wine mixture occasionally as the butter will harden.
Watch pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
After this third hour of cooking, carefully remove and discard cheesecloth.
Turn roasting pan so that the breast is facing the back of the oven.
Baste turkey with pan juices.
If there are not enough juices, continue to use butter and wine.
The skin gets fragile as it browns, so baste carefully.
Cook 1 more hour, basting after 30 minutes.
After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh.
Do not poke into a bone.
The temperature should reach 180° (stuffing should be between 140° and 160°] and the turkey should be golden brown.
The breast does not need to be checked for temperature.
If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes.
Meanwhile, make the gravy.
Pour all the pan juices into a glass measuring cup.
Let stand until grease rises to the surface, about 10 minutes, then skim it off.
Meanwhile, place roasting pan over medium-high heat.
Add 1 cup dry red or white wine, or water, to the pan.
Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
Add giblet stock to pan.
Stir well, and bring back to a boil.
Cook until liquid has reduced by half, about 10 minutes.
Add the defatted pan juices, and cook over medium-high heat 10 minutes more.
You will have about 2 1/2 cups of gravy.
Season to taste, strain into a warm gravy boat, and serve with turkey.