THANKSGIVING TURKEY Printed from COOKS.COM 1 (12 lb.) fresh turkey 1 stick butter 1-2 bottles dry white wine 1 sm. bottle brandy Thyme Basil Salt and black pepper OTHER ITEMS NEEDED: Cheese cloth Baster Lg. pan Meat rack Stuffing of your choice Meat thermometer After pouring a glass of wine for the chef, washing the turkey, removing all of the delightful items they place in the cavity, rub the inside of the turkey's cavity with salt and pepper and then, holding a good size lump of butter, generously rub the cavity and all outside skin areas with the butter. In a saucepan, mix approximately 1/2 stick butter, 1/2 cup dry white wine, 1/4 cup brandy, 1 teaspoon thyme, and 1 teaspoon basil. While this is melting and warming, stuff the turkey, tying up the cavities. Place the turkey on a meat rack in the pan and pour another glass of wine for the chef. Either using the baster or simply pouring it, pour the butter and wine mixture over the turkey. Also, insert a meat thermometer into the thickest part of the thigh, being certain, to not touch the bone. Place the cheese cloth over the turkey and insert in oven that has been preheated to 375 degrees. (You may want to turn oven down to 350 degrees after first 30 minutes.) After inserting the turkey in the oven, pour another glass of wine for the chef and congratulate yourself for being such a genius. Then double the butter and wine mixture noted above on all areas except for the butter (still only use 1/2 stick of butter). You will use this mixture to baste the turkey during the first part of the cooking process until sufficient juices are available to baste it internally. Because of the butter in the mixture, it will need to be kept over very low heat during the cooking process. Also, you may find that you have to prepare more of this mixture for basting. During the first hour, baste the turkey every 30 minutes. From that point on, it should be basted every 15 to 20 minutes until the thermometer reaches 180 degrees (sometimes in the 3 to 4 hour range, depending on the size of the turkey). After the thermometer reaches 180 degrees, assuming that it looks right, remove the turkey from the oven, remove the stuffing from the turkey, and carve.
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