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Melt 2 cups butter in 4-quart saucepan over medium-low heat. Remove from heat; stir in wine. Set aside.
Remove turkey from plastic bag. Remove neck and giblets from cavities. Set giblets aside to use in gravy, if desired. Rinse turkey thoroughly with cold running water. Drain; pat dry with paper towels.
Heat oven to 450°F.
Place turkey on rack in shallow roasting pan, breast-side up. Salt and pepper inside of turkey with 1/2 teaspoon each salt and pepper. Stuff turkey with onion pieces.
Combine Butter with Canola Oil, parsley, rosemary, sage and thyme in small bowl. Butter outside of turkey, gently lifting skin and rub some of the herb butter onto turkey breasts. Sprinkle 1/2 teaspoon salt and pepper onto turkey.
Fold cheesecloth into 17-inch (4 layer) square. Soak in wine and butter mixture, squeeze out a little of the liquid. Lay over turkey. Baste turkey and cloth with more wine mixture.
Roast turkey 30 minutes. Baste with wine mixture. Reduce oven temperature to 350°F. Baste turkey every 30 minutes. Turn turkey pan every hour. After 3 hours remove cheesecloth and baste with any remaining butter mixture. Continue roasting until thermometer inserted into thickest part of thigh reads 165°F.
Remove turkey from oven. Let stand 30 minutes before carving.