Gabe really wanted to make an early Thanksgiving meal together. He and Anton are technically dual Canadian/American citizens so we can say we’re splitting the difference between the Canadian/American Thanksgivings. Actually, we don’t even need an excuse.
We tried a process from the November Martha Stewart. It was a totally new way to cook a turkey for me, but I think it was an excellent method and kind of fun and creepy wrapping the turkey in a shroud. Here’s how it went:
1. Melt two sticks of butter in a bowl and mix with 2 cups dry white wine.
2. Wash turkey inside and out. Remove giblets and pat dry.
3. Rub bird with 4 tablespoons softened butter and generously salt and pepper inside and out.
4. Soak a sheet of cheesecloth in the butter/wine mixture. Remove, squeezing gently into bowl; reserve butter mixture.
5. Wrap soaked cheesecloth around the turkey, breast side up.
6. Roast for 30 minutes at 425 degrees.
7. Reduce heat to 350 degrees and baste every 30 minutes with more butter/wine mixture.
8. When butter/wine mixture is finished, remove cheesecloth and discard. Continue roasting until juices run clear and internal temperature reaches 180 degrees F.
9. Remove from oven and tent with foil to allow juices to settle in the bird before serving.