• 18servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 sticks unsalted butter

  2. 2 cups dry white wine

  3. 2-3 tablespoons chopped fresh rosemary, thyme, sage (reserve a little of fresh herbs for turkey)

  4. 1/4 tsp ground nutmeg.

Instructions Jump to Ingredients ↑

  1. Simmer ingredients in sauce pan, soak two sheets of cheesecloth cut to cover the size of your turkey. Season turkey with salt,pepper and reserved chopped herbs. Remove cheesecloth from butter baste, drape each sheet over turkey, covering as much of the exposed skin as you can. Bake turkey uncovered at 325'F, basting every 1/2 hour. Don't be afraid if the cheesecloth gets really brown that is ok. Add stock to bottom of roasting pan if bottom starts to burn.Note if you use up all the butter baste, continue to baste with pan drippings. Cook turkey until internal temp reaches 165'F. Remove and let rest.


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