Ingredients
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1
-
1 1/2
-
4
-
1
-
2
-
2
-
-
1
-
-
-
-
-
-
-
Directions
White Wine Basted Turkey,From a KC Star newspaper article, originally a MS recipe,This was what we made last year for Thanksgiving and it was wonderful! used the recipe for Master Meat Brine first and then roasted according to this recipe. Really, it was one of the best turkey meals I’ve ever had. Thanks for posting it here. I found it in Martha Stewart’s website, but hoped it would be here and it was. I’ve got it going again in the oven right now with high hopes of continued success.
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Steps
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1
Done
|
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. |
|
2
Done
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For Step-by-Step Photos, See Our Roast Turkey and Gravy Feature. |
|
3
Done
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Rinse Turkey With Cool Water, and Dry With Paper Towels. |
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4
Done
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Let Stand For 2 Hours at Room Temperature. |
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5
Done
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Place Rack on Lowest Level in Oven. |
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6
Done
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Heat Oven to 450. |
|
7
Done
|
Combine Melted Butter and White Wine in a Bowl. |
|
8
Done
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Fold a Large Piece of Cheesecloth Into Quarters and Cut It Into a 17-Inch, Four-Layer Square. |
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9
Done
|
Immerse Cheesecloth in the Butter and Wine; Let Soak. |
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10
Done
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Place Turkey, Breast Side Up, on a Roasting Rack in a Heavy Metal Roasting Pan. |
|
11
Done
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Remove Pop Up Time If There Is One, Use Regular Meat Thermometer in Thick Part of Leg. |
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12
Done
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Fold Wing Tips Under Turkey. |
|
13
Done
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Sprinkle 1/2 Teaspoon Each Salt and Pepper Inside Turkey. |
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14
Done
|
(stuff Loosely If You Choose, I Do not Stuff) Tie Legs Together Loosely With Kitchen String (a Bow Will Be Easy to Untie Later). |
|
15
Done
|
Fold Neck Flap Under, and Secure With Toothpicks. |
