| Courtesy of www.odellsonline.com |
| Heat oven to 425 degrees with rack in lowest third of oven. Wash turkey inside and out with cold running water, and pat dry with paper towels. Tuck wing tips under body. Rub half ODELL?S Clarified Butter over turkey. Generously season turkey (body cavity included) with garlic salt, salt and pepper. Fill the body cavity with rosemary and sage. Soak cheesecloth with wine and drape over the bird. Pour remaining ODELL?S Clarified Butter over cheesecloth.
Place turkey in oven and roast 30 minutes. Baste with butter that has accumulated in the pan. Reduce heat to 350 degrees and loosely cover bird with a large piece of aluminum foil; roast 30 minutes more and baste again. Continue roasting and basting every half hour until a meat thermometer registers 170 degrees, about 3 hours. Let rest 30 minutes before carving. |
Printer-Friendly Version 
Cart