Upside Down Turkey
1 9-12 pound turkey
6 tablespoons unsalted butter
Stuffing
2 cups dry white wine
Chicken stock
2 cloves of garlic
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh marjoram
1/2 teaspoon chopped fresh thyme
2 tablespoons chopped fresh basil
1/2 teaspoon of salt
1/2 teaspoon of pepper
heat resistant oven mitts
Preheat the oven to 325 degrees.
Puree the garlic, herbs, salt and pepper with the soften butter (not melted) to combine. Put the butter combination under the skin of the turkey. Then smear the rest all over the bird. Stuff the turkey loosely, in the neck and main cavity. Turn the turkey over on a rack, and stuff the rest of the bird. Insert the remote thermometer into the bird and set it for turkey.
Pour the wine into the bottom of the roasting pan, under the turkey. Roast the turkey basting every 15 minutes with the stock, making sure that the liquid in the roasting pan doesn't evaporate. About an hour before you think the turkey will be done turn the bird over with oven mitts. We have found that making sure the rack is not stuck to the bird first helps make it easier to turn over.
Back to the Recipes
Recent Awards
Harris Ranch Napa Valley
Organic Extra Virgin Olive Oil
wins SILVER Medal at Los Angeles
International Extra Virgin Olive Oil Competition 2009,
SILVER Medal at COOC Competition 2009,
Shop Our Store
