The Perfect Roast Turkey - cooking recipe

Ingredients

1 (10 lb) turkey, thawed safely, if frozen
2 onions, quartered
4 shallots, quartered
1 head garlic, peeled
1 bunch thyme
1 bunch sage
1 cup white wine
2 tablespoons melted butter (no substitutions)
2 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper

Preparation

Prepare desired stuffing.
Heat oven to 325 degrees.
Remove neck and giblets from turkey.
Rinse and drain; pat dry with paper towels.
Loosely fill cavity with stuffing.
Fold neck skin over back of turkey and fasten with toothpicks.
Arrange veggies and herbs on bottom of a shallow roasting pan.
Pour wine over.
Place turkey, breast side up, on top of veggies.
Brush skin with butter; sprinkle with salt and pepper.
Cover stuffing in cavity with foil.
When skin is golden brown (2 to 2 1/2 hours), shield breast loosely with foil to prevent overbrowning.
Follow turkey package directions for cooking times.
Start testing for doneness half an hour before end time with meat thermometer~ should reach 180 degrees.
Transfer turkey to a serving platter.
Cover loosely, let stand 20 minutes, then carve.