Perfectly roasted, moist and delicious this is my go-to recipe for Thanksgiving!
Prep Time 20minutes
Cook Time 4hours
Total Time 4hours20minutes
Author Souper Chef Deb
6cupsroot vegetables - I use onion, carrots and butternut squash
1cupdry white wine
Preheat oven to 500 degrees
Clean & chop the root vegetables into large pieces. Put them into a large roasting pan and put the turkey on top.
Mix together the butter and spices - salt, pepper, cloves & nutmeg. With clean hands, run the butter spice mixture all over the turkey, inside & out. Separate the skin from the breast meat and get it in there also.
Mix together the wine and chicken broth and pour it over the turkey. Cover the turkey very tightly with aluminum foil and bake in a preheated 500 degree oven as follows;
First half hour: 500 degrees
Second half hour: 450 degrees
Third half hour 400 degrees
Turn heat down to 350 and continue cooking for one hour. Remove the foil. Baste turkey as it continues to cook. It will take about 1 1/2 hours more for a 20 lb. turkey.
Allow to rest for at least a half hour, covered with aluminum foil. Remove the root veggies from the pan and you have a delicious side dish! Carve the turkey & enjoy!