For the glaze
"1/4 cup melted butter (50g)"
"1 medium onion, cut into pieces (100g)"
"2 cups dry white wine (480ml)"
"4 sprigs of rosemary"
"1/2 cup balsamic vinegar (120ml)"
"2 tablespoons salt"
"1 tablespoon ground black pepper"
"1 tablespoon dried thyme"
"1 tablespoon dried oregano"
"1 tablespoon dried parsley"
"4 cloves garlic", ""
For the glaze
"1/4 cup melted butter (50g)"
"1 medium onion, cut into pieces (100g)"
"2 cups dry white wine (480ml)"
"4 sprigs of rosemary"
"1/2 cup balsamic vinegar (120ml)"
"2 tablespoons salt"
"1 tablespoon ground black pepper"
"1 tablespoon dried thyme"
"1 tablespoon dried oregano"
"1 tablespoon dried parsley"
"4 cloves garlic", ""
Preheat the oven to 350°F (medium)
"Prepare the glaze: In a blender, blend all the ingredients until smooth (about 2 minutes)"
"Place the turkey in a roasting pan"
"Lift the breast skin with your hands and spread a little of the glaze"
"Cover the breast again with the skin", "Use a fork to pierce the thighs and breast"
"Brush the turkey all over, inside and out, with the remaining glaze"
"Cover with aluminum foil and roast in the preheated oven until, when you insert a meat thermometer into the thigh, there is no more liquid (about 4 hours)"
"Remove the foil and baste the turkey with the pan juices every 30 minutes or until nicely browned", "Transfer the turkey to a carving board"
"In a small saucepan, reduce the glaze that resulted from cooking the turkey by half over high heat"
"Serve with the roasted turkey."
