Description
An easy way to make the most succulent turkey ever!
Ingredients
Scale
- 1 Turkey, thawed
- 1 Cheesecloth, or cotton dishtowel
- 2 carrots
- 2 stalks celery
- 1 onion
- 4 cloves garlic
- 1 apple
- Fresh thyme and sage
- 2 sticks butter
- 3 cups red wine
- Salt and Pepper
Instructions
- Preheat oven to 375 degrees
- Remove giblets from the turkey – always check both cavities for surprises
- Pat the turkey dry with paper towels inside and out, season liberally with salt and pepper and stuff with veggies, herbs, and apple, then place in a deep roasting pan
- Slide your hand between the skin and breast meat, then put chunks from 1 stick of butter evenly spaced over the meat
- Rinse the cheesecloth in boiling water, and wring out
- Melt the other stick of butter in a deep bowl, add the red wine, then dip the cloth into the wine/butter blend and drape over the turkey, tucking in at sides
- Roast for 15 minutes per pound, basting with wine every half hour
- Check with a meat thermometer – you may need to roast longer, but check after 15 minutes per pound so you don’t over-cook the meat. When temperature nears 165 degrees, remove turkey from oven and allow to sit 10-15 minutes
- Remove cloth and discard, then pull out the veggies and herbs for soup stock, and discard the apples. Remaining juices make incredible gravy!
