The Perfect Roast Turkey

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!

• Ready In: 5 hrs 30 mins
• Serves: 10-14

Ingredients

• 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

Directions

1. Prepare desired stuffing.
2. Heat oven to 325 degrees.
3. Remove neck and giblets from turkey.
4. Rinse and drain; pat dry with paper towels.
5. Loosely fill cavity with stuffing.
6. Fold neck skin over back of turkey and fasten with toothpicks.
7. Arrange veggies and herbs on bottom of a shallow roasting pan.
8. Pour wine over.
9. Place turkey, breast side up, on top of veggies.
10. Brush skin with butter; sprinkle with salt and pepper.
11. Cover stuffing in cavity with foil.
12. When skin is golden brown (2 to 2 1/2 hours), shield breast loosely with foil to prevent overbrowning.
13. Follow turkey package directions for cooking times.
14. Start testing for doneness half an hour before end time with meat thermometer~ should reach 180 degrees.
15. Transfer turkey to a serving platter.
16. Cover loosely, let stand 20 minutes, then carve.