1 8.8 pound turkey
1 cup of melted butter
6 cloves of garlic, minced
1 tablespoon of thyme
1 large onion, finely chopped
3 sprigs of rosemary, crushed
2 tablespoons of fresh parsley, chopped
1 bottle of white wine, dry
Salt and black pepper to taste
1 8.8 pound turkey
1 cup of melted butter
6 cloves of garlic, minced
1 tablespoon of thyme
1 large onion, finely chopped
3 sprigs of rosemary, crushed
2 tablespoons of fresh parsley, chopped
1 bottle of white wine, dry
Salt and black pepper to taste
Remove the skin from the turkey breast and make holes in the meat
Soak the meat with melted butter
Cover the breast with thyme, onion, rosemary, and parsley mixture, pressing it well onto the meat
Place the wine in a roasting pan and let it roast, covered with aluminum foil for 1 hour, basting occasionally
Remove the foil and continue roasting for another 1 hour and 30 minutes or until the turkey is cooked and golden brown
Check by piercing a fork into the thigh of the turkey; no liquid should come out
Carve into 20 pieces.
