A spin off of Martha Stewart's Turkey
This is a timeline for a 20-22# turkey (13 min cooking per pound)
1-2 days before
1. Rinse the turkey with cool water and dry with paper towels.
2. Combine melted butter, low sodium Chicken Broth, a handful of garlic cloves and 1/2 bottle white wine in a bowl or pot.
3. Put the Turkey prepped to cook (remove neck and parts from inside) in a non-scented kitchen trash bag.
4. Marinade for 1-2 days
COOK (22# turkey took over 5 hours)
1. Preheat the oven to 450'' with the rack in the lower third.
2. Add celery, carrots and onions to a large, heavy roasting pan. Place a roasting rack over the vegetables.
3. Put the Turkey on a roasting rack. Pour the marinade from the bag into a large pot and add the other 1/2 bottle of wine and another cube of butter. Simmer.
4. Fold a large piece of cheesecloth into quarters and cut into a 17", four-layer square. Immerse cheesecloth in butter and wine; let soak.
5. Position turkey, breast side up, on rack. Fold the wings under the turkey.
6. Rub the turkey with softened butter and season with salt and pepper outside. Put 2 lemon quarters, 1/2 onion and salt and pepper in body cavity.
5. Lift cheese cloth out of butter/wine liquid and squeeze it slightly. Spread it evenly over the breast and about halfway down the sides of turkey. It can come over the leg area. Place the turkey, legs first, in oven.
Cooking timeline
450' Cook for 30 minutes. Baste the cheesecloth and exposed parts of the turkey with butter and wine.
Reduce the oven to 350
30 Min Baste (1 hour cooking)
30 Min Baste
30 Min Baste (2 hours cooking)
30 Min Baste
12# Turkey Remove the cheesecloth and discard. (Larger Turkeys skip to 20-22#)
Turn the roasting pan so the breast is facing the back of the oven. Baste the turkey with the pan juices. Keep using up the butter and wine.
Cook 30 Min -Baste (3 hours cooking)
Cook 30 Min -Baste - (3 1/2 hours of cooking) 12# Turkey should be done. 180'.
20-22# Turkey continue cooking
Cook 30 Min - Baste (3 hours cooking)
Cook 30 Min - Baste
Cook 30 Min - Baste (4 hours cooking). Remove the cheesecloth and discard. Turn the roasting pan so the breast is facing the back of the oven. Baste the turkey with the pan juices. Keep using up the butter and wine.
Cook 30 Min - Baste
Cook 30 min - Baste (5 hours cooking)
20-22# Turkey should be done. 180' . If not, might need 30 more min of cooking
Let it rest on a platter for 30 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 600 | ||
Calories from Fat: 457 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.8g | 68 % | |
Saturated Fat 27.3g | 137 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 166.7mg | 51 % | |
Sodium 88.8mg | 3 % | |
Potassium 329.3mg | 9 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.5g | ||
Protein 18g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 600
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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