Servings:
Preheat: 325
Prep Time:
Source: https://diestelturkey.com/pages/recipes/roasting-instructions
This is an amalgam of several sources.
Ingredients:
4TB room temperature butter
4 tsp salt
2 tsp paprika
2C white wine
Directions:
Brine turkey 12-24 hours, but no more. Start the brining the evening before.
Preheat oven to 325º F.
Make paste from ingredients below.
Remove the neck giblets from the body cavity and give the bird a quick shower with cold water and pat dry with a paper towel.
Slather bird with butter mixture.
Set turkey in an open roasting pan on rack, breast side up, and cover the bottom of the pan with about 2 cups of broth or water.
Put bird in the preheated oven and check the chart below for its approximate roasting time. If bird is unstuffed, take 30 minutes off the cook time listed below.
Heat (don’t boil) 1 cup of white wine on the stovetop and pour it over your turkey halfway through roasting.
The longer it’s in the oven, the more quickly the internal temperature of your bird will rise, so use a thermometer to keep an eye on it to avoid over-roasting. Don’t worry about turning bird as it roasts; it will brown to a rich, golden, color. Cover your turkey loosely with a foil tent if getting too brown.
Make gravy roux whisking equal parts separated fat after roasting and 50:50 flour+cornstarch. Add stock. Thin with more white wine.
Weight Approx. Roasting Time
6-10lbs 2 hrs
10-12 lbs 2 -2.75 hrs
12-14 lbs 2.75-3.5 hrs
14-16 lbs 3.5 – 3.75 hrs
16-18 lbs 3.754 hrs
18-20 lbs 4-4.5 hrs
20-22 lbs 4.5-5 hrs
22-24 lbs 5 -5.25 hrs
24-26 lbs 5.25 -5.5 hrs
28-30 lbs 5.5 – 5.75 hrs
32-34 lbs 5.756.25 hrs
34-36+ lbs 6.25 -6.5 hrs