INGREDIENTS

INSTRUCTIONS

* Note: Remove giblets and neck, rinse with cold water, dry and set aside
for another use. Let turkey stand for 2 hours at room temperature. Place
rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl,
combine melted butter and white wine. Fold a large piece of cheesecloth
into quarters; cut it into a 17-inch, 4 layer square. Immerse cheesecloth
in the butter and wine mixture and let soak. Working on a large piece of
parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt
and pepper inside turkey. Fill large cavity and neck cavity loosely with as
much stuffing as they hold comfortably; do not pack tightly. (Cook
remaining stuffing in a buttered baking dish for 45 minutes at 375
degrees). Tie legs together loosely with kitchen string (a bow is easy to
undo later; it is not necessary to make a tight knot). Fold neck flap under
and secure with toothpicks. Rub turkey all over with the softened butter.
In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place
parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting
rack on top of vegetables, then place turkey, breast-side up, on roasting
rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper. Lift
cheesecloth out of liquid and gently squeeze it, leaving it very damp.
Spread folded square of cheesecloth evenly over breast and about halfway
down sides of turkey; it can cover some of leg area. Place turkey, legs
first, in oven. Cook for 30 minutes. Using a pastry brush, baste
cheesecloth and all exposed parts of turkey with butter and wine mixture.
Reduce temperature to 350 degrees. Cook 2 1/2 more hours, basting with
pastry brush every 30 minutes and watching the pan juices; if pan is
getting too full, spoon out juices so level remains below the rack. After
this third hour of cooking, remove and discard cheesecloth. Turn roasting
pan so that the breast faces back of oven. Baste turkey with juices that
have collected in bottom of pan. If there are not enough juices, continue
to use the butter and wine mixture. The skin gets fragile as it browns, so
baste carefully, particularly over the breast. Cook 1 more hour, basting
after
30    minutes. After fourth hour of cooking, insert an instant read
thermometer into thickest part of thigh. Do not poke into a bone. The
thermometer should reach at least 180 degrees and the turkey should be
golden brown. The breast does not need to be checked for temperature. If
turkey is not golden brown or the thigh meat does not register 180 degrees,
baste turkey, return to oven, and cook another 20 to 30 minutes. Insert the
instant read thermometer into the center of the stuffing. Temperature
should read from 140 degrees to 160 degrees. When fully cooked, transfer
the turkey to a serving platter and let rest for 20 to 30 minutes. Make the
gravy using the vegetables, while the turkey rests. Serves 12 to 14.
Source: "Martha Stewart Living Magazine, Nov 1995" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 258 Calories (kcal); 27g Total Fat; (91% calories from fat);
1g Protein; 5g Carbohydrate; 72mg Cholesterol; 367mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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