Roast Turkey

Roast Turkey

Description

Roast Turkey is a classic North American holiday dish, especially for Christmas meals.

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tbsp room temp.
• 1 750ml bottle dry white wine
• 1 fresh whole turkey (20-21 pounds), giblets and neck removed form cavity, turkey rinsed and patted dry
• 2 tsp coarse salt
• 2 tsp freshly ground pepper

stuffing

• 3/4 cup (1 1/2 sticks) unsalted butter
• 4 onions (2 pounds) cut into 1/4 inch diced
• 16 stalks celery, cut into 1/4 inch dice
• 10 large fresh sage leaves, chopped or 2 tsp crushed dried sage
• 1 1/2 quarts chicken stock, homemade or low-sodium canned
• 2 loaves day-old white bread (about 36 slices), crusts on, cut into 1 inch cubes
• 2 tsp coarse salt
• 4 tsp freshly ground pepper
• 3 cups coarsely chopped fresh flat leaf parsley (about 2 bunches)

Procedures

1. Warm oven to 450 degrees F.
2. Include the melted butter and wine.
3. Take a 17 inch cheesecloth, fold it and place in wine mixture to soak.
4. Put wing tips under turkey.
5. Inside the cavity sprinkle 1/2 tsp salt and pepper.
6. Stuff turkey with stuffing.
7. Fold neck flap under, using toothpicks to secure.
8. Tie legs together with twine.
9. Put turkey in roasting pan.
10. Take 4 tbsp butter and rub all over turkey.
11. Sprinkle turkey with 1 1/2 tsp salt and 1 1/2 tsp pepper.
12. Take soaking cheesecloth and drape over the turkey.
13. Cook turkey for ~30 min.
14. Baste the cheesecloth with the wine mixture quickly in the oven.
15. Reduce temp to 350 degree F.
16. Continue to cook for ~2 1/2 hours.
17. Baste every 30 min.
18. Remove cheesecloth and throw out.
19. Baste turkey.
20. Cook for ~1 hour more or until meat thermometer (which is in the thickest part), reaches 180 degree F.
21. Baste every 30 min.
22. Transfer onto a platter and leave to sit for ~30 min before carving.
23. (note: if there is too much stuffing, cook the rest in a butter baking dish for ~45 min @ 375 degree F)