White Wine Basted Turkey
This recipe guides you through roasting a whole turkey, using a cheesecloth soaked in melted butter and dry white wine to baste the bird for a moist and golden result. The method involves an initial high heat blast followed by slower roasting, with regular basting. Instructions for making a simple gravy from the pan juices and giblet stock are also provided. The process takes about 4 hours and 20 minutes of cooking time, plus resting.
Ingredients
- 1 (20 lb) fresh turkey, giblets and neck removed from cavity and reserved
- 1 1/2 cups unsalted butter, melted,plus
- 4 tablespoons unsalted butter, room temperature
- 1 (750 ml) bottle dry white wine
- 2 teaspoons salt
- 2 teaspoons fresh ground black pepper
- classic prepared stuffing
- 1 cup dry red wine or 1 cup white wine, for gravy (optional)
- giblet stock
Method
- If your roasting pan fits sideways, turn it every hour for even cooking.
- Rinse the turkey with cool water and pat it dry with paper towels.
- Allow the turkey to sit at room temperature for 2 hours.
- Position an oven rack on the lowest level and preheat the oven to 450°.
- Mix the melted butter and the bottle of dry white wine together in a bowl.
- Take a large piece of cheesecloth, fold it into quarters, and cut a 17-inch square.
- Submerge the cheesecloth in the butter and wine mixture to soak.
- Set the turkey breast side up on a rack inside a heavy roasting pan.
- Discard any pop-up timer and insert a standard meat thermometer into the thickest part of the leg.
- Tuck the wing tips underneath the bird.
- Season the inside of the cavity with 1/2 teaspoon each of salt and pepper.
- Loosely tie the legs together with kitchen string, using a bow for easy removal.
- Fold the neck flap under the bird and secure it with toothpicks.
- Rub the softened butter all over the turkey, then sprinkle with the remaining 1 1/2 teaspoons of salt and pepper.
- Remove the cheesecloth from the liquid, squeezing it gently so it remains very damp.
- Drape the damp cheesecloth evenly over the breast and about halfway down the sides of the turkey.
- Place the turkey in the oven with the legs facing the back.
- Roast for 30 minutes.
- Use a pastry brush to baste the cheesecloth and any exposed turkey with the butter and wine mixture.
- Lower the oven temperature to 350° and continue cooking for 2 1/2 hours, basting every 30 minutes and reheating the basting liquid as needed.
- Monitor the pan juices, spooning some out if the pan becomes too full, and reserve them for gravy.
- After this third hour of cooking, carefully take off and discard the cheesecloth.
- Rotate the roasting pan so the turkey breast faces the rear of the oven.
- Baste the turkey with the juices from the pan.
- If pan juices are scarce, continue using the butter and wine mixture for basting.
- Baste gently as the skin will be delicate.
- Cook for 1 more hour, basting once after 30 minutes.
- After this fourth hour, insert an instant-read thermometer into the thickest part of the thigh, avoiding bone.
- The turkey is done when the thigh reads 180° and the skin is golden brown.
- Should the legs require more time, baste the turkey and return it to the oven for 20 to 30 minutes.
- Once cooked, move the turkey to a serving platter and let it rest for roughly 30 minutes.
- To make the gravy, pour all the pan juices into a glass measuring cup.
- Let the juices stand for about 10 minutes until the fat rises, then skim it off.
- Place the empty roasting pan over medium-high heat.
- Pour 1 cup of dry red wine, white wine, or water into the hot pan.
- Use a wooden spoon to scrape the pan, boiling the liquid to loosen all the browned bits.
- Stir in the giblet stock and bring the mixture back to a boil.
- Let the liquid reduce by half, which will take about 10 minutes.
- Add the defatted pan juices and cook for a further 10 minutes over medium-high heat.
- Season the gravy to taste, strain it into a warm gravy boat, and serve.
Nutrition (per serving)
Sodium887100 mg
Recipe details
CategoryWhole Turkey
Authormocooks
