And since you've brought Marthy up at the very moment I'm lifting my head for a hi-de-ho before the craziness of life takes back over, I'll share the fail proof turkey recipe I've done for four years running now because it's so damn good and the fact there's a whole damn bottle of wine involved how can you go wrong? The recipe is for a big ass bird so adjust if you're cooking smaller - we love leftovers.
1 bottle of dry white wine
1 1/2 cups butter (mmmhmm-that really is correct)
20-22 lb. bird turkey
stuff like onions, lemon, seasonings to throw inside the turkey unless you stuff with well, stuffing
Start with turkey at room temperature if you can manage to get yourself out of bed that early.
With oven at 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.
Put the things you like inside the turkey and when it is nestled inside the roasting pan, squeeze the cheesecloth out slightly, leaving it very damp and spread it evenly over the bird. Throw it in the oven and cook for 30 minutes. Baste right over the cheesecloth using the remaining butter and wine (keep using as you go until you have enough yummy material to use in the bottom of the pan). After this first half hour, turn the oven down to 350°, and cook for another 2 1/2 more hours or so, basting every 30 minutes.
After the third hour of cooking, carefully remove and discard cheesecloth. The baster is your friend if it feels stuck; just go slow and use the pan juices to loosen so as not to tear the skin. The skin gets fragile as it browns, so baste carefully. Cook another hour, basting again after 30 minutes.
After another hour be sure to check a thermometer. Mine has never gone longer and I cook a mighty big bird.
Mange!
Listening to:
bob...let me die in my footsteps
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