- 1 12-14lb. Turkey, thawed (giblets removed)
- 3 Sticks Butter, room temperature
- 1 Bottle White wine-any white wine will do
- 1 Bunch of each-rosemary, sage, thyme (chop half for butter mixture and keep the other half whole for the cavity of the bird)
- 1 Onion-quartered
- 1 Carrot-cut into chunks
- 2 teaspoons Kosher salt
- 2 teaspoons Black pepper
- 1 cheesecloth
- cooking twine
Rinse turkey with water and pat dry. Remove pop up timer. If it has a plastic ring tying the legs together leave it alone-that saves you a step. Let it come to room temperature-about 2 hours. This will allow for even cooking.
Heat oven to 450 degrees
In a small bowl, mix 1 stick of room temperature butter with chopped herbs.
Combine remaining sticks of butter and wine in a saucepan on the stove over medium heat.
Place the turkey with the breast up in a roasting pan with a rack.
Loosen the skin of the bird and place the butter/herb mixture under the skin all over the bird.
Sprinkle salt and pepper over entire turkey. Stuff the cavity with onion, carrot and whole herbs.
Tie the legs together with the twine and bend the wings under the bird.
Fold the cheesecloth to make a 12"x12" square. Drape it over the breast of the bird, covering as much of the legs as you can.
Spoon half of the wine/butter mixture over the cheesecloth-drenching it!
Place the turkey in the oven, legs first if possible. Roast for 30 minutes. Baste with wine/butter mixture.
Reduce oven temperature to 350°
Continue to roast for 2 1/2 hours, basting every 30 minutes.
Remove cheesecloth and roast for another 30 minutes to one hour or until the internal temperature of the thickest part of the leg reaches 165Â°.
Let turkey rest 1 hour before carving.