Willy Bird Roasted Turkey
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Cook time: 
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Serves: 8-10
 
Ingredients
  • A 12- to 14-pound turkey
  • 3 sticks unsalted butter
  • ½ cup white wine
  • 1 tbsp salt
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp paprika
  • 1 tsp garlic powder
  • salt & pepper
  • Cheesecloth
  • For Garnish: fresh sage leaves and thyme & rosemary sprigs for garnish
  • 3-4 Pomegranates, Persimmons and or and 4-6 Figs
Instructions
  1. Rinse the turkey, pat it dry, and season it inside and out with salt and pepper.
  2. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Place the turkey, breast side up, on a rack in an open roasting pan.
  3. Prepare the Herb Butter Seasoning for the Cheesecloth: Over medium-low heat, combine the butter, herbs and seasonings. Stir until well blended, remove from heat. Place a four-layer piece of cheesecloth (large enough to drape down the sides of the bird) into the herb butter mixture and let it soak, and cool down.
  4. Massage the turkey with some of the butter herb mixture, making sure to get it under the skin and into the breasts and thighs.
  5. Roast the turkey in a preheated 425º oven for 30 minutes.
  6. Reduce the heat to 325º F., baste the turkey with the pan juices, then cover the turkey with the cheesecloth that has soaked in the herb butter mixture, letting it drape down over the sides.
  7. Lifting the cheesecloth, baste every 30 minutes with the herb butter herb mixture, until it’s gone, then start using the natural juices from the pan. While cooking, the cheesecloth may get very dark, but that’s normal.
  8. Approximately 1 hour before your turkey should be done, remove the cheesecloth, to brown. Baste again after 30 minutes.
  9. Allow three to four hours for a 4–8 pound turkey, four to four and one-half hours for an 8–12 pound turkey, four and one-half to five hours for a 12–16 pound turkey.
  10. To test for doneness, move the leg joint up and down. It should give easily or break, or, when inserted in a thigh, a meat thermometer should registers 180º F or 170º when inserted in the breast. If you don’t have a thermometer, pierce the thick part of the thigh with a sharp knife, the juices should run clear.
  11. Remove the turkey, place onto a cutting board and let rest 20-30 minutes, covered loosely with foil. Carve the turkey and transfer to a heated serving dish.
  12. Garnish the turkey with the sage leaves, thyme and rosemary sprigs, and halved pomegranates, figs and or persimmons.
Notes
*Remember, if you buy a frozen turkey; allow approximately 3 days to thaw in the refrigerator.
Recipe by Sonoma Christian Home at https://sonomachristianhome.com/2013/11/willy-bird-roasted-turkey-erica-galindo-recipes/