To bring this moist, butter infused, turkey to another level, I add 2 cups of white wine, to the bottom of the pan. It not only adds a richness to the gravy, it also infuses the bird when you baste it.
They say that you should cook with a good wine that you would drink. I don't always think that is true. For instance I love to cook with chardonnay. I am not a fan of drinking it. Dont get me wrong is is a wonderful wine. I am just not into dry white wine. I love the fruitiness of a Riesling. I don't care much to cook with it.
I must say though most of Julia Child recipes calls for cooking with dry white wine or french vermouth. I love both, but I don't like to drink them. I try to keep one or the other in my fridge just in case I want to cook with them. I do not cook with cooking wines because they have added ingredients that I don't care much for. I would much rather control my salt.
Another thing I love to do is make a herb butter to slather all over the bird. Take your bird out of the fridge for about an hour before you plan to cook it. Do the same with your butter. Mix it with some herbs such as rosemary and Thyme.
I would take a onion and cut it into 4 pieces the same with a couple of stocks of celery and carrots. Put them in the bottom of the pan. That will be a place where you can put the bird on. This will also act as your gravy so you want it to be really flavorful. I love to throw in a bay leaf and a few peppercorns.
Drunken Turkey
Ingredients:
Turkey 14-16 pounds
2 1/2 teaspoons salt
1 1/2 teaspoon pepper
1 stick softened butter
2 chicken bouillons
3 cups water
Directions:
Peace be with you,
Veronica
