Upside-Down Roast Turkey
Yield
1 turkeyPrep
30 minCook
6 hrsReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | pound |
turkey
|
|
| 1C | chicken |
stock
|
*
|
| 1 | x |
cornbread stuffing mix
|
* |
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
rosemary leaves
crumbled |
|
| ¾ | cup |
butter
|
|
| 1 ½ | cups |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9.1 | kg |
turkey
|
|
|
stock
|
*
|
||
| 1 | x |
cornbread stuffing mix
|
* |
| 1 | clove |
garlic
minced |
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
rosemary leaves
crumbled |
|
| 177 | ml |
butter
|
|
| 355 | ml |
white wine
|
*
|
Directions
Rinse turkey under cold running water and pat dry with paper Preheat oven to 325℉ (160℃). Pour ½ cup stock into roasting pan. Heavily butter roasting rack and set in pan. Fill turkey loosely with stuffing. Combine garlic, basil, salt, pepper, rosemary, marjoram and Rub some of the butter over turkey. Sprinkle evnly with herb mixture. Place turkey breast side down on rack and roast for 20 minutes. Melt remaining butter in small saucepan over medium-low Remove from heat and add wine. After 20 minutes, baste turkey generously with butter and wine mixture and continue roasting according to wrapper Baste turkey generously with remaining wine mixture and pan juices every 30 minutes or so, checking occasionally to make sure breast skin is not sticking to roasting rack. Add additional ½ cup of stock if more liquid is needed for basting. Cover turkey loosely with foil if it begins to brown too quickly. During the last hour of cooking, turn turkey breast side up. Test for doneness by moving leg; if it wiggles easily, turkey is done. Transfer turkey to large heated platter and cover loosely with Let stand in warm place 15 to 20 minutes.
