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Name: Quick n Easy Turkey
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 bottle white wine (dry 1); Peppercorns; Bay leaf; 1 tablespoon sea salt; 1 tablespoon thyme ( ground); 1 teaspoon sage; Option make herb bouquet and stuff in bird; 1/4-1/2 lbs rm temp butter; Lots of heavy aluminum foil

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INGREDIENTS

1 bottle white wine (dry ; 1)
Peppercorns
Bay leaf
1 tablespoon sea salt
1 tablespoon thyme ( ground)
1 teaspoon sage
Option make herb bouquet and stuff in bird
1/4-1/2 lbs rm temp butter
Lots of heavy aluminum foil

INSTRUCTIONS

Remove turkey from container and pat dry. Line a large roast pan with foil. Tear off in large sheets ( 36-48" long) and arrange in a starburst type pattern in the roaster. Cross cross and again 45deg to the first. Etc. About 8 layers.

Rub the entire turkey down with softened butter( don't miss an inch). Sprinkle herbs overtop or tuck your bouquet in the cavity if you're not stuffing. Wrap foil over bird tightly. No leaks! Turn oven to 450 or 500 if it will go that high.

Roast for:

2-1/2 -3 hrs 10-14lbs

3- 3-1/2 hrs. 14-20lbs

3-1/2 -3-3/4 hrs 22-25lbs

Open foil for the last 30 min to brown

Makes minimal gravy so be prepared to have some stock to help out.

Remove from oven, after 10 min wrap roaster tightly with towels or blankets. Can rest for up to 2 hrs and will still be steaming hot.

Every bird is a little different so don't be afraid to put a meat thermometer to use.

NOTES

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Quick n Easy Turkey

1 bottle white wine (dry 1)
 Peppercorns
 Bay leaf
1 tablespoon sea salt
1 tablespoon thyme ( ground)
1 teaspoon sage
 Option make herb bouquet and stuff in bird
1/4-1/2 lbs rm temp butter
 Lots of heavy aluminum foil

Combine wine, peppercorns and salt in a large stock pot or container large enough to hold the turkey.   Put the turkey in the container and submerge.  If you can't keep it under then rotate every few hours.  Leave refrigerated overnight.  
Remove turkey from container and pat dry.  Line a large roast pan with foil.  Tear off in large sheets ( 36-48" long) and arrange in a starburst type pattern in the roaster.  Cross cross and again 45deg to the first.  Etc.  About 8 layers.  
Rub the entire turkey down with softened butter( don't miss an inch).  Sprinkle herbs overtop or tuck your bouquet in the cavity if you're not stuffing.  Wrap foil over bird tightly.   No leaks!    Turn oven to 450 or 500 if it will go that high.  
Roast for:
2-1/2 -3 hrs     10-14lbs
3- 3-1/2 hrs.     14-20lbs
3-1/2 -3-3/4 hrs 22-25lbs
Open foil for the last 30 min to brown
 Makes minimal gravy so be prepared to have some stock to help out.  
Remove from oven, after 10 min wrap roaster tightly with towels or blankets.  Can rest for up to 2 hrs and will still be steaming hot. 
Every bird is a little different so don't be afraid to put a meat thermometer to use.

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Nutrition

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Serving Size: 1 (17g)
Recipe Makes: 1

Calories: 10
Calories from Fat: 3 (30%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 5233.3mg		180 %
Potassium 39.1mg		1 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 1.2g
Protein 0.4g		1 %
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.

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Calories per serving: 10

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