Ingredients
t
14 - 16 lbs turkey
F
For the Compound Butter
b
2 sticks butter
s
¼ oz sage
r
¼ oz rosemary
t
¼ oz thyme
o
1 tablespoon onion powder
g
1 tablespoon garlic powder
S
Salt and pepper
F
For the Cheesecloth Basting Sauce
x
3x10 cheese cloth
b
1 stick butter
A
1 tablespoon AP seasoning
w
2 cups white wine (Pinot Grigio)
c
2 cups chicken broth
s
¼ oz sage
r
¼ oz rosemary
t
¼ oz thyme
H
½ Half of a lemon
c
4 crushed garlic cloves
Directions
1
Start by removing the gizzard, neck, and plastic pieces in the turkey. Pat it dry.
2
For the Compound Butter
1
Combine butter, herbs, and seasonings to make a compound butter.
2
Rub this under the skin of the breast and all over the turkey until it is completely coated.
3
Stuff the inside with veggies if you like as well as additional fresh herbs.
4
Tie the legs together with kitchen twine or a thick strip of twisted up cheese cloth.
5
For the Cheesecloth Basting Sauce
1
Melt butter on medium low in a pot.
2
Add in white wine, chicken broth, AP seasoning, fresh herbs or dried along with lemon and garlic.
3
Allow this to simmer on low for 5-10 minutes.
4
Add in your cheese cloth until it is drenched in the sauce.
5
Completely cover your turkey in the cheese cloth.
6
Cook at 325F basting every 30 minutes.
7
With the cheese cloth, the turkey will cook faster, approximately 10 minutes a pound.
8
Temp it after 2.5 hours and every 15 minutes after until it reaches just under 165F.
9
Remove the cheese cloth and allow to rest.
