White Wine And Garlic Basted Turkey - cooking recipe

Ingredients

1 (750 ml) bottle white wine (I used Sauvignon Blanc)
2 cups chicken stock
2 -4 heads garlic
2 tablespoons vegetable oil
fresh rosemary and thyme
kosher salt
pepper
paprika

Preparation

Preheat roaster/oven to 375 degrees. Pour 1/2 the wine and 1 cup of the stock into the bottom of a roasting pan. Place the garlic in the corners of the pan. Place turkey in the roasting pan and prepare by rubbing with the vegetable oil. Sprinkle the turkey with rosemary, thyme, salt and pepper.
Baste often adding the additional wine and chicken stock as needed. I basted the turkey twice per hour and the total cooking time for a 22 lb. bird (stuffed) was 6 hours (I turn my heat off when the internal temperature reaches 165 degrees).
The last hour of cooking, increase the temperature to 400 degrees and sprinkle with paprika for a nice brown color.
The roasted garlic is wonderful on warm rolls with dinner. The garlic infused liquid with the turkey drippings also make a very nice gravy. I strained the liquid and added just a small amount of corn starch/cold water mixture and simmered for 3 minutes.