Upside-Down Turkey “Italian Style”

by Terry Retzloff

1 organic turkey (15 to 20 lbs)

½ to 1 cup organic chicken stock

1 garlic clove minced

1 tsp dried basil

1 tsp salt

½ tsp freshly ground pepper

1/4 tsp dried marjoram

1/4 tsp dried rosemary, crumbled

¼ tsp dried thyme

¾ cup unsalted butter

1 ½ cups dry white wine at room temperature

1. Rinse turkey under cold running water and pat dry with paper towels.

2. Preheat oven to 325 degrees. Pour ½ cup stock into roasting pan. Heavily butter roasting rack and set in pan.

Optional: Fill turkey loosely with stuffing.

3. Combine garlic, basil, salt, pepper, rosemary, marjoram, and thyme. Rub some butter over turkey and sprinkle evenly with herb mixture.

4. Place turkey breast-side down on rack and roast 20 minutes.

5. Melt remaining butter in a small saucepan over medium-low heat; remove from heat and add wine.

6. After 20 minutes, baste turkey generously with butter-wine mixture and continue roasting (allow 15-18 minutes per pound). Baste turkey generously with remaining wine mixture and pan juices every 30 minutes or so. Check occasionally to make sure breast skin is not sticking. 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.

7. During the last hour of cooking, turn turkey breast-side up. Test for doneness by moving the leg; if it wiggles easily, turkey is done. A meat thermometer inserted into the thigh should read 180 to 180 F.

8. Transfer turkey to platter, cover loosely with foil. Let stand 15 to 20 minutes (in a warm place).

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