Unbeatable Bird: Our Favorite Turkey Recipe

There is no need to stay banished to your kitchen on Thanksgiving. This recipe for our favorite self-basting turkey will free up your time to entertain your guests and have a drink while your bird cooks away in a little turkey sauna. This turkey is delightfully juicy and very aromatic with the lovely scents of the season. For more information on Thanksgiving wines, view our recent blog posts.This recipe can be for a full sized turkey or turkey breast (bones or boneless). Breast Serves 4-6 People

• 2 Turkey Breasts (wrapped or tied)
• 1-3 Sprigs of Fresh Rosemary
• 1 Orange (quartered)
• 1 Onion (unpeeled & quartered)
• I head of Garlic (unpeeled cloves)
• 1/2 Bottle of inexpensive Dry or Semi Dry Riesling
• 1/2 a stick of Butter (cubed)
• 2 tbsp Olive Oil
• 1 tbsp Granulated Garlic
• Salt & Pepper

• Turkey
• 4-5 Sprigs of Fresh Rosemary
• 1 Orange (halved)
• 1 Lemon (halved)
• 1 Onion (unpeeled & quartered)
• I head of Garlic (unpeeled cloves)
• 1 Bottle of inexpensive Dry or Semi Dry Riesling
• 1 Stick of Butter (cubed)
• 4 tbsp Olive Oil
• 2 tbsp Granulated Garlic
• Salt & Pepper

• Shallow roasting pan (foil lined for easy cleaning)
• Roasting Rack
• Foil for tenting

1. Preheat your oven to 350 degrees.
2. If cooking Breasts: Tie the breasts together (optional)
3. Using the olive oil, liberally oil the turkey or turkey breast and season with salt, pepper and the granulated garlic.
4. Spray your roasting rack with cooking spray or coat in oil to avoid sticking. Place turkey or turkey breast on the rack in the roasting pan.
5. Breasts: Litter the bottom of your roasting pan with orange slices, unpeeled garlic, butter cubes, onion quarters, and fresh rosemary sprigs. Pour the Riesling into the roasting pan. Whole Turkey: Litter the bottom of your roasting pan with unpeeled garlic & butter. Stuff the turkey cavity with onion quarters, lemon halves, orange halves and fresh rosemary sprigs. Pour the bottle of Riesling into the roasting pan. *Tip: If these ingredients fall out of the turkey, make a ball with tin foil to plug up the hole.
6. If you do not have a tight fitting lid for your roasting pan, cover the turkey or turkey breasts with tightly with foil making sure you cover over the edges well. *A tight seal over your pan will keep your roast from becoming dry!*
7. Place your turkey in the oven at 350 degree.  For Breasts: cook for 20-25 minutes per pound for boneless breast. (3 lb turkey breast for 1.5hrs) For Whole Turkeys: cook for 30-35 minutes per pound. (12-14 lb Turkey for 6-7 hours) *To speed up cooking time, piece your turkey into legs, thighs, breasts, etc and place all ingredients in the roasting pan before cooking.*
8. Once turkey is firm to the touch, baste the turkey liberally with liquids from the bottom of the roasting pan. Turn the oven to 375 degrees and cook uncovered until skin is desirably golden brown and crisp (15-40 minutes). Note: If pan is dry at this point, add more butter and wine or broth to the roasting pan.
9. Let your turkey rest, loosely covered with foil for at least 15 minutes before carving so the juices stay inside the meat.