INGREDIENTS

  • 15 lbs whole turkey
  • 20 ounces cheesecloth
  • 2 lbs butter
  • 2 ounces fresh poultry seasoning , herbs
  • 1 (750ml)bottle of good white wine

DIRECTIONS

  1. Obviously defrost turkey and remove giblets.
  2. Preheat oven to 325°F.
  3. Take half of 1lb of butter and allow to come to room temperature.
  4. Rub rinsed and patted dry turkey with room temperature butter.
  5. Sprinkle with salt and pepper.
  6. Take one package of cheesecloth, open it up and fold it in a way that will cover the entire turkey.(Use the whole cheesecloth for this).
  7. Place cheesecloth over entire turkey.
  8. Wrap/bundle fresh poultry seasoning herbs in cheesecloth (whatever you need to use,you can cut to size) and tie to secure. This makes for easier removal.
  9. Place the rest of the butter,wine and wrapped herbs in a pot on the stove.
  10. Heat till melted and fragrant.
  11. Baste entire turkey with butter, wine, herb mixture over the cheesecloth.
  12. Baste turkey every 20 minutes from pot with wine, butter, herb mixture until till recommended cooking time is up.
  13. If you run out of the mixture in the pot, use what is in the roasting pan.
  14. Every time you baste, rotate the turkey, left to right.
  15. At the end of cooking, baste, remove cheesecloth and let rest for 10 minutes.
  16. BTW~ cheesecloth may look "burnt" do not worry — the turkey won’t be — DO NOT COVER WHILE COOKING.