Prep 15 mins
Cook 6 hrs
This turkey got rave reviews at the Thanksgiving dinner table. It was very moist and the gravy turned out very flavorful too. A few notes... I made this turkey in a Nesco Roaster. It was a 22 lb. bird and I roasted it stuffed with a mixture of sourdough bread, celery, onion, italian sausage and lots of sage. (If you're interested in that recipe, just let me know!)
- 1 (750 ml) bottle white wine (I used Sauvignon Blanc)
- 2 cups chicken stock
- 2 -4 heads garlic
- 2 tablespoons vegetable oil
- fresh rosemary and thyme
- kosher salt
- Preheat roaster/oven to 375 degrees. Pour 1/2 the wine and 1 cup of the stock into the bottom of a roasting pan. Place the garlic in the corners of the pan. Place turkey in the roasting pan and prepare by rubbing with the vegetable oil. Sprinkle the turkey with rosemary, thyme, salt and pepper.
- Baste often adding the additional wine and chicken stock as needed. I basted the turkey twice per hour and the total cooking time for a 22 lb. bird (stuffed) was 6 hours (I turn my heat off when the internal temperature reaches 165 degrees).
- The last hour of cooking, increase the temperature to 400 degrees and sprinkle with paprika for a nice brown color.
- The roasted garlic is wonderful on warm rolls with dinner. The garlic infused liquid with the turkey drippings also make a very nice gravy. I strained the liquid and added just a small amount of corn starch/cold water mixture and simmered for 3 minutes.