Garlic, Butter & White Wine Turkey (Recipe)

Garlic, Butter and White Wine Turkey

Ingredients

1 Cup (2 sticks) Of Butter (softened)

1 Bottle of White Cooking Wine

I use Pompeian White Cooking Wine which is a 12.7 fl oz bottle.

1 Onion (sliced in half inch slices)

1 Tbsp of Pre Minced Garlic (or 2 to 3 cloves)

Adobo (to season)

Black Pepper (to season)

Instructions

Step One
Preheat oven to 350 degrees. In a small sauce pan over medium heat add 1/2 a cup (one stick) of Butter, the whole bottle of White Cooking Wine, the whole Onion that has been cut into 1/2 inch slices and 1 Tbsp of minced Garlic. Cook over medium heat until everything comes to a boil and remove from heat.

Step Two
Their are two ways I like to cook my Turkey to have the most moist Turkey you will ever have. One use a Turkey Bag or two using a Covered Roasting Pan. I feel that the Turkey bag keeps all the moisture in the Turkey!

If using a Turkey bag wrap the bag around the Roasting Pan. Strain the White Wine mixture through a strainer to catch all the onions. If not using the Turkey bag then just Strain the White Wine mixture into the Roasting Pan. Now take you Turkey (make sure you have removed all the insides) and place the Turkey into the Roasting Pan or Turkey bag. Now take the onion slices that were in the White Wine mixture and stuff them in the Turkey. Using a soup laddle or turkey baster...spoon the White Wine mixture over the Turkey.

Step Three
Take the other 1/2 a cup (1 stick) of Butter and using your hands massage is all over the Turkey until the Turkey is completely covered with Butter. Wash your hands. Now take the Adobo (this is a Spanish Garlic Seasoning I use it in most of my recipes I get the Adobo without Pepper) and shake it all over the Turkey (you will see the Adobo coating on the Turkey). Now take your Black Pepper and sprinkle that all over the Turkey. You can omit the Black Pepper if you are not a fan of Pepper. I like a some Pepper on my Turkey.

Step Four
If using the Turkey bag twist the bag and tie it up. If using the Roasting Pan place the cover over the Turkey. Place the Turkey in the oven and cook according to the package and weight of Turkey. I love the Turkey that have the pop up button when it is finished. If using a Turkey bag the Turkey will cook faster. Every 30 Minutes if using the the turkey bag open up the oven and shake the pan a little so the White Wine mixture and splash over the Turkey. If using the Roasting Pan every 30 minutes using a Turkey Baster or Soup Ladle spoon the White Wine mixture over the Turkey.

Step Five
When finished baking let your turkey rest in the Turkey bag or Roasting Pan covered for 30 minutes to rest before carving. This is where I put my Au Gratin Green Bean Casserole and Candied Carrots in the oven.

Step Six
After letting the Turkey rest for 30 minutes. Carve the Turkey and Enjoy. I promise you this will be one of if not the MOST moist Turkey you will ever have!