Monday, November 19, 2012


Golden Roasted Turkey (serves 10-14)

(18 pound) whole turkey, neck and giblets removed
1/2 cup butter, melted
large onions, peeled and chopped
carrots, peeled and chopped
stalks celery, chopped
sprigs fresh thyme
sprigs fresh rosemary
cup dry white wine (I always use Albariño, its a delicious Spaniard selection)

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme and 1 sprig of rosemary. Scatter the remaining vegetables, rosemary and thyme around the bottom of the roasting pan, and cover with the white wine.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

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