A Thanksgiving classic. We roast this turkey with fresh herbs, dry white wine and plenty of butter to keep it moist and create a delicious golden brown bird.
Read the Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
Basting Liquid
1 pound Land O Lakes® Butter
1 bottle (750ml) dry white wine, such as Chardonnay or Sauvignon Blanc
Turkey and Herbs
1 (10- to 15-pound) whole turkey, fully thawed
1 teaspoon salt
1 teaspoon pepper
2 medium onions, halved, quartered
1/2 cup Land O Lakes® Butter with Canola Oil
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme
2 square yards cheesecloth
STEP 1
Melt 2 cups butter in 4-quart saucepan over medium-low heat. Remove from heat; stir in wine. Set aside.
STEP 2
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.
STEP 3
Heat oven to 450°F.
STEP 4
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.
STEP 5
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.
STEP 6
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.
STEP 7
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.
STEP 8
Remove turkey from oven. Let stand 30 minutes before carving.
Thaw turkey in original plastic wrapper according to chart below. Keep thawed turkey refrigerated. Do not stuff until roasting time. Roast within 24 hours after thawing. Refreezing is not recommended. Approximate Thawing Times Weight: 8 - 12 pounds In Cold Water*: 4 - 6 hours In Refrigerator: 1 - 2 days Weight: 10 - 16 pounds In Cold Water*: 6 - 8 hours In Refrigerator: 2 - 3 days Weight: 16 - 20 pounds In Cold Water*: 8 - 10 hours In Refrigerator: 3 - 4 days Weight: 20 - 24 pounds In Cold Water*: 10 - 12 hours In Refrigerator: 4 - 5 days *Change water frequently to keep cold.
Approximate Roasting Times Weight: 8 - 12 pounds 325°F Oven Unstuffed: 2 3/4 - 3 hours 325°F Oven Stuffed: 3 - 3 1/2 hours Weight: 12 - 14 pounds 325°F Oven Unstuffed: 3 - 3 3/4 hours 325°F Oven Stuffed: 3 1/2 - 4 hours Weight: 14 - 18 pounds 325°F Oven Unstuffed: 3 3/4 - 4 1/4 hours 325°F Oven Stuffed: 4 - 4 1/4 hours Weight: 18 - 20 pounds 325°F Oven Unstuffed: 4 1/4 - 4 1/2 hours 325°F Oven Stuffed: 4 1/4 - 4 3/4 hours Weight: 20 - 24 pounds 325°F Oven Unstuffed: 4 1/2 - 5 hours 325°F Oven Stuffed: 4 3/4 - 5 1/4 hours Roasting time will be shorter or longer than indicated on the chart if the turkey is warmer or colder than refrigerator temperature.
COLLECTION
We’ve updated our most popular holiday recipes for the season! These tried and true recipes are fan favorites you’ll want to keep in your recipe box year round.