Marthas Turkey

By á-478

Ingredients

• 1 turkey
• carrot
• celery
• stuffing
• butter
• white wine
• salt
• pepper
• onion
• parchment paper
• twine
• skewer/toothpick
• cheese cloth

Preparation

Step 1

Smooth out neck flap and attach down to skin with skewer or toothpick

stuff turkey

using string tie around tail a few times then each leg a few times pulling nice and tight, tie with a bow

strew vegetables in bottom of roasting pan, rack on top of veg

unsalted butter, butter well all over skin of turkey


basting liquid, 3 sticks of butter to 1 bottle of dry white wine.

Quadruple layer of cheese cloth, big piece, dip this into butter and wine mixture and drape over the whole bird, cover all exposed areas.

baste every 30 minutes with basting liquid with HOT liquid

when bird has 1 hour left to cook, remove cheese cloth, give it one more basting of hot basting liquid. can cover drumsticks and front of bird with a bit of tin foil.