Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / White Wine Basted Turkey Recipe
    Lost? Site Map

    White Wine Basted Turkey

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    mocooks's Note:

    From a KC Star newspaper article, originally a MS recipe

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Serves 12 to 14 If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.
    2. 2
      For step-by-step photos, see our Roast Turkey and Gravy feature.
    3. 3
      Rinse turkey with cool water, and dry with paper towels.
    4. 4
      Let stand for 2 hours at room temperature.
    5. 5
      Place rack on lowest level in oven.
    6. 6
      Heat oven to 450°.
    7. 7
      Combine melted butter and white wine in a bowl.
    8. 8
      Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square.
    9. 9
      Immerse cheesecloth in the butter and wine; let soak.
    10. 10
      Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
    11. 11
      Remove pop up time if there is one, use regular meat thermometer in thick part of leg.
    12. 12
      Fold wing tips under turkey.
    13. 13
      Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
    14. 14
      (Stuff loosely if you choose, I do not stuff) Tie legs together loosely with kitchen string (a bow will be easy to untie later).
    15. 15
      Fold neck flap under, and secure with toothpicks.
    16. 16
      Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
    17. 17
      Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp.
    18. 18
      Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
    19. 19
      Place turkey, legs first, in oven.
    20. 20
      Cook for 30 minutes.
    21. 21
      Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
    22. 22
      Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes, you will need to reheat the butter-wine mixture occasionally as the butter will harden.
    23. 23
      Watch pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
    24. 24
      After this third hour of cooking, carefully remove and discard cheesecloth.
    25. 25
      Turn roasting pan so that the breast is facing the back of the oven.
    26. 26
      Baste turkey with pan juices.
    27. 27
      If there are not enough juices, continue to use butter and wine.
    28. 28
      The skin gets fragile as it browns, so baste carefully.
    29. 29
      Cook 1 more hour, basting after 30 minutes.
    30. 30
      After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh.
    31. 31
      Do not poke into a bone.
    32. 32
      The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown.
    33. 33
      The breast does not need to be checked for temperature.
    34. 34
      If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
    35. 35
      When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes.
    36. 36
      Meanwhile, make the gravy.
    37. 37
      Pour all the pan juices into a glass measuring cup.
    38. 38
      Let stand until grease rises to the surface, about 10 minutes, then skim it off.
    39. 39
      Meanwhile, place roasting pan over medium-high heat.
    40. 40
      Add 1 cup dry red or white wine, or water, to the pan.
    41. 41
      Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
    42. 42
      Add giblet stock to pan.
    43. 43
      Stir well, and bring back to a boil.
    44. 44
      Cook until liquid has reduced by half, about 10 minutes.
    45. 45
      Add the defatted pan juices, and cook over medium-high heat 10 minutes more.
    46. 46
      You will have about 2 1/2 cups of gravy.
    47. 47
      Season to taste, strain into a warm gravy boat, and serve with turkey.

    Browse Our Top Whole Turkey Recipes

    Ratings & Reviews:

    • on November 27, 2008

      55

      This was what we made last year for Thanksgiving and it was wonderful! I used the recipe for Master Meat Brine first and then roasted according to this recipe. Really, it was one of the best turkey meals I've ever had. Thanks for posting it here. I found it in Martha Stewart's website, but hoped it would be here and it was. I've got it going again in the oven right now with high hopes of continued success.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2006

      55

      Absolutely delicious! The entire family loved it. Thank you for making my holiday dinner a great success.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for White Wine Basted Turkey

    Serving Size: 1 (697 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 1516.4
     
    Calories from Fat 787
    51%
    Total Fat 87.5 g
    134%
    Saturated Fat 34.1 g
    170%
    Cholesterol 585.7 mg
    195%
    Sodium 887.0 mg
    36%
    Total Carbohydrate 2.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.7 g
    2%
    Protein 154.8 g
    309%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites