Prep Time: 35 mins | Cook Time: 7 hrs 30 mins | Total Time: 8 hrs 19 mins
This is probably the juiciest turkey I have ever had! Thanksgiving will be awesome again with this delicious turkey recipe. Enjoy!
1 whole Turkey (Preferable fresh and all-natural not injected with any solution.)
1/2 c Butter, Melted
2 c Dry White Wine
2 c Chicken Or Turkey Stock
1 c Butter, Softened
2 tbsp Fresh Sage, Stem Removed and Chopped
2 tbsp Fresh Rosemary, Stem Removed and Chopped
1 tbsp Fresh Thyme, Stem Removed and Chopped
1 whole Lemon, Zested (Preferably Organic)
4 cloves Garlic, Minced
3 tsp Salt
2 square yards Unbleached Cotton Cheesecloth
Step 1: Prepare the oven and preheat to 150 degrees C or 300 degrees F.
Step 2: On the bottom of a roasting pan, add in 2 cups of water.
Step 3: Place a medium saucepan on the stove and add in the white wine, melted butter, and stock. Stir until well mixed.
Step 4: In a mixing bowl, add in the melted butter, rosemary, lemon zest, sage, thyme, garlic, and salt. Stir until well combined.
Step 5: Prepare the turkey by patting them dry.
Step 6: Rub about 2/3 of the butter mixture and herb mixture all over the turkey.
Step 7: Tie both legs of the turkey together if you want to stuff it.
Step 8: If you are not stuffing the turkey, add in garlic, onions, carrots, celery, and 1 lemon cut into two into the cavity for more flavours.
Step 9: Fold the cheesecloth and cover the sides and top of the turkey.
Step 10: Dip the cheesecloth into the butter/wine mixture and cover the turkey with it.
Step 11: Turn the heat of the stove to low and heat the wine/butter mixture.
Step 12: Place the turkey inside the preheated oven and bake. Make sure baste every 20 or 30 minutes until the temperature of the thigh part shows 180-185 degrees F.
Step 13: Remove the cheesecloth cover about 30 to 45 minutes before the baking time ends. Make sure to baste for the skin to turn brown.
Step 14: Remove from the oven and let the turkey sit at room temperature to cool for 15 minutes.
Step 15: While the turkey rests, make the gravy with the pan juices.
Step 16: Serve and enjoy!
Basting can be done every 30 minutes if you are using an Electric Oven.
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