Moist Roast Turkey, for your special dinner

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Ingredients:

1 x 10-12 pounds, fresh turkey

4 tablespoons butter at room temperature

1 cup dry red wine

2 large onions peeled and each cut into 8 wedges

4 medium carrots, peeled and cut into 2-inch pieces

Stuffing of your choice, such as stuffing on page:

Traditional Bread Stuffing

Method for Moist Roast Turkey:

1 Remove the giblets and the neck from the turkey, and set aside. Rinse the turkey very well inside and out until the water runs clear. Pat it dry thouroughly dry with paper towel and dispose of paper towel.

Carefully separate the skin from the breast by running your fingers between the skin and the meat, being careful not to poke any holes in the skin. Spread the butter between the skin and the meat.

2 Fill the turkey with your choice of stuffing, being careful not to pack too tight, and truss the turkey if desired.

3 Place the turkey in a large roasting pan, and pour the wine around it. Roast until the turkey is golden, basting every 30 minutes with the pan liquids. If the breast is browning too quickly, cover it loosely with foil.

After 2 hours, add the onions and the carrots to the pan, spacing them evenly around the turkey. The turkey is done when the skin is golden, the thigh is tender when pressed, and the leg joints move easily up and down in their sockets, or use a meat thermometer and follow instructions. Usually 3 to 3-1/2 hours for a 10-12 pound turkey.

4 Remove the turkey from the oven, and from the roasting pan and let it rest for at least 30 minutes before carving. While it is resting, heat the cooking juices for about 2 minutes, scraping up any brown bits. Season to taste and strain into a gravy boat.

5 Scoop out the stuffing into a serving dish and keep warm while you are carving, then pass around and enjoy your moist roast turkey. The secret is getting the butter between the skin and the meat!

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