Ingredients
2
cups chardonnay
2 cups water Turkey giblets
Bay leaf
5-pound fresh heritage turkey at room temperature
Kosher or sea salt & fresh ground pepper
Maple Butter
Parchment paper Oil Roasting Pan with wire rack
Turkey thermometer
Directions
1.
Preheat the oven to 425 F. Simmer the chardonnay, water, giblets and bay leaf in a sauce pan for 15 minutes. With a colander, separate the broth from the solids and set the broth aside. Dry the turkey and rub it inside and out with salt and pepper. Insert butter between the turkey and the skin as well as on the inside the cavity. Put bird in the roasting pan with a wire rack. Add the broth to the bottom of the pan. Oil the parchment paper on both sides (I use Olive oil) Tent the roasting pan with the oiled parchment paper. Use aluminum foil to attach the parchment paper to the pan. Roast the bird until the thigh temperature reaches 140F-150F (don't let the thermometer hit the bone) Set the turkey aside for 10 minutes before carving. Remove parchment paper at the last 30 minutes of cooking for a crunch.
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