White Wine Basted Turkey

From a kc star newspaper article, originally a ms recipe

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.

For step-by-step photos , see our roast turkey and gravy feature.

Rinse turkey with cool water , and dry with paper towels.

Let stand for 2 hours at room temperature.

Place rack on lowest level in oven.

Heat oven to 450.

Combine melted butter and white wine in a bowl.

Fold a large piece of cheesecloth into quarters and cut it into a 17-inch , four-layer square.

Immerse cheesecloth in the butter and wine.

Let soak.

Place turkey , breast side up , on a roasting rack in a heavy metal roasting pan.

Remove pop up time if there is one , use regular meat thermometer in thick part of leg.

Fold wing.

Sprinkle 1 / 2 teaspoon each salt and pepper inside turkey.

Tie legs together loosely with kitchen string.

Fold neck flap under , and secure with toothpicks.

Rub turkey with the softened butter , and sprinkle with remaining 1 1 / 2 teaspoons salt and.

turkey, unsalted butter, dry white wine, salt, fresh ground black pepper, prepared stuffing, dry red wine, stock