This is the recipe I use every year and it always makes a delicious turkey. It’s easy as well. The picture is not great since everyone was clamoring for dinner.
This year I roasted a 20 pound turkey and didn’t change the amount of the ingredients and it worked great. I never stuff my turkeys so I can’t vouch for how the stuffing comes out in this recipe.
The Perfect Turkey
1 (10 lb) turkey, thawed safely, if frozen
2 onions, quartered
4 shallots, quartered
1 head garlic, peeled
1 bunch thyme
1 bunch sage
1 cup white wine
2 tablespoons melted butter (no substitutions)
2 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
Prepare desired stuffing.
Heat oven to 325 degrees. Remove neck and giblets from turkey. Rinse and drain; pat dry with paper towels. Loosely fill cavity with stuffing. Fold neck skin over back of turkey and fasten with toothpicks.
Arrange veggies and herbs on bottom of a shallow roasting pan.Pour wine over. Place turkey, breast side up, on top of veggies. Brush skin with butter; sprinkle with salt and pepper. Cover stuffing in cavity with foil.
When skin is golden brown (2 to 2 1/2 hours), shield breast loosely with foil to prevent overbrowning.
Follow turkey package directions for cooking times. Start testing for doneness half an hour before end time with meat thermometer~ should reach 180 degrees.
Transfer turkey to a serving platter. Cover loosely, let stand 20 minutes, then carve.
Makes 10-12 servings.