So here it is, how I got that perfectly roasted turkey for Thanksgiving. Basting every 30 minutes was time consuming, but it was well worth the effort. Many people make turkey again for Christmas or New Years, so if you’re one of those people, I highly recommend this recipe!

I modified the recipe below— we used a 16-pound turkey, so it cooked for 4 1/4 hours. I chopped up one sweet onion and one apple into big pieces to stuff the turkey and retain good moisture. Also, the perfect turkey gravy, which was incredibly delicious, used homemade giblet stock. Instead of dealing with all that, I bought turkey stock and heated it up with the turkey neck, salt, pepper, and a couple bay leaves, to give it some extra flavor. I then discarded the turkey neck and used the stock for the gravy.

PERFECT ROAST TURKEY
 
Serves 12 to 14
 
*1 20-to-21 pound fresh turkey, giblets and neck removed from cavity and reserved
*1 ½ cups unsalted butter (3 sticks), melted, plus 4 Tbsp unsalted butter at room temperature
*1 bottle dry white wine
*2 tsp. salt
*2 tsp. freshly ground pepper
*Giblet stock (see separate recipe)
 
1.  Rinse turkey with cool water and dry with paper towels.  Let stand for 2 hours at room temperature.
 
2.  Place rack on lowest level in oven.  Heat oven to 450 degrees.  Combine melted butter and white wine in a bowl.  Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square.  Immerse cheesecloth in the butter and wine; let soak.
 
 
3.  Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.  Fold wing tips under turkey.  Sprinkle 1/2 t. salt and pepper inside turkey. Tie legs together loosely with kitchen string (a bow will be easier to untie later).  Fold neck flap under and secure with toothpicks.  Rub turkey with the softened butter and sprinkle with the remaining 1½  t. salt and pepper.

 
4.  Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp.  Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.  Place turkey, legs first, in oven.  Cook for 30 minutes.  Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.  Reduce over temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy. (cooking time may be shorter since this recipe was originally for a stuffed turkey – adjust this recipe time properly).

 
5.  After this third hour of cooking carefully remove and discard cheesecloth.  Turn roasting pan so that the breast is facing the back of the oven.  Baste turkey with pan juices.  If there are not enough juices, continue to use the butter and wine.  The skin gets fragile as it browns, so baste carefully.  Cook 1 more hour, basting after 30 minutes.

 
6.  After this 4th hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone.  The temperature should reach 180 degrees and the turkey should be golden brown.  If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20-30 minutes.

 
7.  When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes.  Meanwhile, make the gravy.

PERFECT TURKEY GRAVY

Makes 3 cups
Do not use a nonstick pan when cooking your turkey. This way, there will be more crispy, cooked-on bits, which add flavor to the gravy.
 
Giblet Stock (or store bought Turkey Stock, seasoned with bay leaves, salt and pepper, etc.)
Perfect Roast Turkey
1 ½  cups Madeira wine
3 tablespoons all-purpose flour
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. Make giblet stock (or season store-bought turkey stock) while turkey is roasting.

2. Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.

3. Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.

4. Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.

5. Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. (Optional [but delicious]: add in 2-3 chopped portabella mushrooms). Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)