Roast Turkey In Wine And Brandy

Oxmoor House
16 to 24 servings

Ingredients

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1 (12- to 13-pound) turkey
1 teaspoon salt
1 teaspoon pepper
1/4 cup butter or margarine, melted
1/4 cup Chablis or other dry white wine
1/4 cup apricot-flavored brandy
1 teaspoon dried whole thyme
1 teaspoon dried whole basil

Preparation

Remove giblets and neck from turkey; reserve for other uses. Rinse turkey thoroughly with cold water; pat dry. Combine salt and pepper; sprinkle inside cavity of turkey. Close cavity of turkey with skewers. Tie ends of legs to tail with string or tuck them under band of skin at tail. Lift wingtips up and over back, tucking under bird securely.

Brush entire bird with melted butter; place breast side up in a shallow roasting pan.

Combine remaining ingredients, stirring well; pour over turkey. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325° for 3 hours, basting frequently with pan drippings. Cut the string or band of skin holding the drumstick ends to the tail. Continue baking an additional 1 to 1 1/2 hours until drumsticks are easy to move or meat thermometer registers 185°. If turkey gets too brown, cover lightly with aluminum foil. Transfer turkey to serving platter. Let stand 15 minutes before carving.

Created date

February 2010