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How to draw a turkey. If the pan gets too full spoon out juices reserving them for gravy. Pat dry with paper towels. Rub turkey with the softened butter and sprinkle with remaining 1 12 teaspoons salt and pepper.
The signature roasting technique for marthas bird is a drape of cheesecloth soaked in a bottle of riesling and three sticks of melted butter. Use a turkey baster to baste the cheesecloth with some of the remaining melted. Ingredients 1 20 to 21 pound fresh whole turkey giblets and neck removed from cavity and reserved 1 12 cups unsalted butter 3 sticks melted plus 4 tablespoons unsalted butter at room temperature 1 bottle dry white wine 2 teaspoons salt 2 teaspoons freshly ground pepper.
Rub turkey with the softened butter and sprinkle with remaining 1 12 teaspoons salt and pepper. Lift cheesecloth out of liquid and squeeze it slightly leaving it very damp. One 20 to 21 pound fresh whole turkey giblets and neck removed from cavity and reserved 1 cups 3 sticks unsalted butter melted plus 4 tablespoons unsalted butter room temperature one 750 milliliter bottle dry white wine 2 teaspoons salt 2 teaspoons freshly ground black pepper classic.
Cook for 30 minutes. Reduce oven temperature to 350 degrees and continue to cook for 2 12 more hours basting every 30 minutes and watching pan juices. It can cover some of the leg area.
Step 3preheat oven to 425 degrees with. Using a pastry brush baste cheesecloth and exposed parts of turkey with butter and wine. Place turkey legs first in oven.
Gently squeeze the cloth then re form so there are 4 layers and place on top of the turkey covering it completely. Lift cheesecloth out of liquid and squeeze it slightly leaving it very damp. Ingredients 1 fresh 15 to 21 pounds turkey whole 1 13 cups unsalted butter melted 4 tablespoons butter at room temperature.
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