Finally a recipe for turkey, that "gets it"! If you cook it breast down, you will never have a dry bird...I start with white wine (dry),FYI: if you are out of wine, beer has the same taste. Then olive oil; garlic; poultry seasoning; sage; I use a roaster (black), with a lid...also I put this together the day before...the covered roaster cooks much faster, so no 5am put the bird in the oven! I've never measured how much wine, or olive oil I would guesstimate, 1 cup of wine; and abou 1/2 cup of oo. The breast down thing is my mothers...She used to say "My turkey may not look great, but it tastes great"...no kidding...it is about THE TASTE!!! (your drippings will be fantastic, as well!)
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