Okay, so if you’ve brined your Turkey, you are so ready for Part 2. If you choose not to brine, you can still follow this portion of the recipe.
The morning of Thanksgiving, remove your turkey from the brine, pat it dry with paper towels and let it stand at room temperature for 2 hours. My Mother, the public health nut, always panics when the turkey is sitting out and I have to restrict her access to the kitchen; but trust me, the 2 hours is okay. The turkey skin dries a little, the turkey warms up and it all plays into the fabulous end result.
With “drying”, cooking and post cooking standing time, you will need to allow 6 1/2 hours to get your bird ready to eat.
2 sticks of unsalted butter, melted
1/4 cup of butter, softened
1 cup of white wine, I typically use a pinot grigio
Stuffing–if you stuff your bird OR if you prefer stuffing separate, one onion, halved
Large piece or two of cheesecloth
1. After your bird warms for 2 hours, preheat your oven to 425F.
2. Stir together melted butter and wine in a large bowl. Fold cheesecloth so that it is big enough to cover most of your turkey. Immerse the cheese cloth in butter mixture and soak it for a few minutes.
3. Place the turkey, breast side up on rack set in a roasting pan. Season the cavity with salt and pepper. Stuff with your stuffing OR onion. Tie the legs together with twine. Fold neck flap under and then rub the turkey with softened butter. Season the outside with salt and pepper.
4. Remove cheesecloth from butter mixture and wring out. Lay cheesecloth over turkey. Reserve butter mixture.
5. Place turkey, legs first in oven. Roast 30 minutes and baste the cheesecloth with reserved wine and butter mixture. Reduce temperature to 350F
6. Roast and brushing every 30 minutes for another 2 1/2 hours.
7. Remove cheesecloth and baste with pan juices until a temperature reads 180F, about an hour.
8. Transfer to a plate or cutting board. Let turkey stand at least 30 minutes before carving.