Cook Turkey With Red Wine
Despite how intimidating it may seem to the beginner cook, roasting a turkey is actually quite easy. There are hundreds of ways to prepare a turkey and everyone has their own favorite technique. Some families enjoy deep frying their turkey while others wouldn't dream of settling for anything less than Mom's all-day roasted bird. Wine is usually an ingredient found in the gravy that accompanies the turkey. You can, however, actually cook the bird with red wine and it will help to crisp up the skin and add a slightly tangy flavor.
Instructions
1. Remove the top rack in your oven and preheat the oven to 375 degrees F.
2. Rinse the bird thoroughly, both inside and out, with cold water. Pat it dry with paper towels. Make sure the bird has no moisture left on the outside.
3. Using your hands, rub olive oil over the surface of the turkey. Sprinkle thyme, salt and pepper over the turkey and rub it around evenly.
4. Cut the butter into thin squares, if cold. If it is room temperature, use 1/4 teaspoon at a time and push it gently, under the skin of the turkey. Be very careful not to puncture the skin.
5. Stuff the cavity with stuffing, if desired, and truss the legs.
6. Pour one to two inches of red wine into the bottom of a large roasting pan. Place the turkey on a rack and then into a roasting pan and place it in the oven.
7. Baste the turkey with a mixture of 1/2 cup dry red wine and 1/2 cup melted butter every 30 minutes.
8. Continue cooking until your meat thermometer, inserted into the thickest part of the thigh, reads 170 degrees F. This should take 3 hours, or 15 minutes per pound.
9. Allow the turkey to sit in a warm area for 30 minutes after you remove it from the oven.
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