Prep 30 mins
Cook 5 hrs
We make two turkeys at Thanksgiving every year -- one smoked and one done this way. It makes the best gravy I have ever had! I never stuff my turkey so I can't vouch for how the stuffing tastes after roasting this way. It's a keeper at our house!! Cooking time depends on teh size of your turkey. Remember to thoroughly cook poultry -- use a meat thermometer!
- 1 (10 lb) turkey, thawed safely, if frozen
- 2 onions, quartered
- 4 shallots, quartered
- 1 head garlic, peeled
- 1 bunch thyme
- 1 bunch sage
- 1 cup white wine
- 2 tablespoons melted butter (no substitutions)
- 2 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground pepper
- Prepare desired stuffing.
- Heat oven to 325 degrees.
- Remove neck and giblets from turkey.
- Rinse and drain; pat dry with paper towels.
- Loosely fill cavity with stuffing.
- Fold neck skin over back of turkey and fasten with toothpicks.
- Arrange veggies and herbs on bottom of a shallow roasting pan.
- Pour wine over.
- Place turkey, breast side up, on top of veggies.
- Brush skin with butter; sprinkle with salt and pepper.
- Cover stuffing in cavity with foil.
- When skin is golden brown (2 to 2 1/2 hours), shield breast loosely with foil to prevent overbrowning.
- Follow turkey package directions for cooking times.
- Start testing for doneness half an hour before end time with meat thermometer~ should reach 180 degrees.
- Transfer turkey to a serving platter.
- Cover loosely, let stand 20 minutes, then carve.
Very moist - I cooked my turkey breast side down first and did not stuff.