Roast turkey



Roast turkey

20 pound turkey, giblets reserved

2 cups butter, melted

2 cups dry white wine

2 teaspoons coarse salt, plus more to season

2 teaspoons freshly ground black pepper, plus more to season

Your favourite stuffing recipe


Turkey baster


Pan juices

1 cup dry white wine

3 cups giblet stock, see directions


For giblet stalk, chop 1 medium onion, 1 stalk celery and 1 leek, white parts only. Place into pot with 4 cups water, giblets and bay leaf. Bring to boil, then reduce to simmer for 1 hour; set aside.

Preheat oven to 450°F. Combine 1 3⁄ 4 cups butter and white wine in large bowl. Fold cheese cloth into large square and soak in the butter wine mixture. Set aside.

Place turkey breast side up in a roasting pan with a rack. Brush with remaining butter and rub with salt and pepper inside and out. Fill cavity with your favourite stuffing and tie legs with kitchen string. Lift cheesecloth from bowl and cover entire turkey, tucking around sides into pan. Reserve the wine mixture to baste during cooking.

Place turkey, legs first into oven and bake for 30 minutes. Baste cheesecloth-covered turkey with wine mixture. Reduce oven temperature to 350°F and continue cooking for 2 1⁄ 2 more hours, basting every 30 minutes. Remove from oven and carefully remove cheesecloth, so as not to remove skin from turkey. Baste and return to oven, now breast in first. Continue cooking for another 1⁄ 2 hour. Remove from oven and check temperature. Turkey is done when meat thermometer inserted into thickest part of thigh reads 180°F. Tent with foil and allow to rest for 15 to 20 minutes before carving.

For gravy, place roasting pan with juices onto 2 burners and bring to boil. Add wine and stock and reduce by half, about 10 minutes. Season with extra salt and pepper to taste. Serves 10 - 12