The upside-down turkey is somewhat of a pain to prepare, and can be exasperating, but the result is a gorgeous, moist-beyond-belief bird.
Instructions
1. Rinse the turkey inside and out. Pat dry with paper towels.
2. Combine garlic, herbs, salt and pepper, along with softened butter, in the bowl of a food processor. Pulse for a few seconds until mixture is well-combined, and set aside.
3. Preheat the oven to 325 degrees F.
4. Slip your hand under the turkey skin and break the membranes that hold it to the body. Smear most, but not all, of the herb butter under the skin and directly on the meat.
5. Stuff the turkey loosely and close the flap with skewers. Spread the rest of the herb butter over the turkey skin.
6. Butter a roasting rack and place it in a shallow roasting pan. Place the turkey, breast-side down, on the rack.
7. Pour the wine in the roasting pan under the turkey.
8. Roast the turkey, basting every 15 minutes with stock, making sure that the liquid in the roasting pan does not evaporate. Anticipate 12 minutes of cooking time per pound of turkey.
9. About an hour before the turkey is done, remove the turkey from the oven and turn it breast-side up.
10. Return the turkey to the oven and roast until a meat thermometer inserted in the thickest part of the thigh registers 180 degrees F.
Tags: herb butter, turkey skin, under turkey
