Best Roast Turkey in the world!
Prep time: 30 MinCook time: 4 H & 30 MInactive time: 2 HourTotal time: 7 Hour
Every year for the past 12 years we have cooked our turkey the same way .. why? because it's the best freaking turkey I've ever tasted! And all the compliments go to my husband - every year that's his thing to cook.
- 1 whole turkey (we usually buy the largest we can find - 6kg)
- 1 1/2 cups UNSALTED butter + 4 extra tablespoons
- 1 bottle of white wine. (we use whatever we have on hand sweet or dry)
Poultry Seasoning, just sprinkle it all over and rub it in!
- Remove turkey from the refrigerator and let stand for 2 hours at room temperature.
- Heat oven to 450 f (232 c).
- In a bowl, combine 1 1/2 cups of melted butter and white wine.
- Fold a large piece of cheesecloth into quarters and let it soak in the butter & wine mix
- Fold the wing tips under turkey.
- Put your desired stuffing into the cavity hole. Tie legs together with kitchen string.
- Rub turkey all over with the extra 4 tbs butter and season with Poultry Seasoning.
- In a roasting pan place a roasting rack inside it, then place turkey with the breast side up onto the roasting rack.
- Lift cheesecloth out of the butter wine mix and give it a squeeze leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway downsides of turkey; it can cover some of leg area.
- Place turkey, legs first, in the oven. Cook for 30 minutes.
- Using a turkey baste, baste cheesecloth, and all exposed parts of turkey with butter-and-wine mixture.
- Reduce temperature to 350 f (176 c)
- Cook 2 1/2 more hours, making sure you baste the turkey every 30 minutes with the butter and wine mixture. This is the key to having a juicy turkey later on.
- Keep the butter wine mixture below the level of the rack (spoon out the mixture to keep it below the level)
- After this third hour of cooking, remove and discard cheesecloth.
- Turn the roasting pan so the breast faces the back of the oven.
- Baste turkey with juices that have collected in the bottom of the roasting pan. If there are not enough juices, continue to use the butter-and-wine mixture.
- The skin gets fragile as it browns, so baste carefully, particularly over the breast.
- Cook another hour, basting every 30 minutes. If some areas of the bird start getting too brown, cover those areas loosely with aluminum foil.
- After the fourth hour of cooking, insert an instant-read thermometer to see if it reads 180 f (75°C) when inserted into the thickest part of the breast. Do not poke into a bone. The turkey should be golden brown. If the meat does not register 180 f (75°C), baste the turkey, return to oven, and cook another 20 to 30 minutes.
- Insert the instant-read thermometer into the centre of the stuffing. The temperature should read from 140 degrees to 160 degrees. (60 c to 71 c)
- When fully cooked, transfer the turkey to a serving platter, and let rest for 20 to 30 minutes before carving.