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Roast Turkey
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| Roast | Turkey |
| 1c | double-strength vegi broth |
| 1/2 bottle | white wine |
| 1tbsp | sherry |
| 1tsp | white truffle oil |
| 1stick | melted butter |
| Rosemary | |
| Thyme | |
| Sage | |
| 1 clove | roasted garlic |
Heat mixture & place in fridge overnight Do this 2 days before cooking turkey. The day before cooking inject some of the mix into the turkey breast & legs & place softened butter under breast skin. Refrigerate . Next morning take turkey out 2 hrs before planning to roast. Heat oven to 450 Dip 4 layers of cheesecloth in mixture & drape over breast area. Place 1 c h2o on bottom of roaster so drippings don't burn. Replenish as necessary. Place turkey in breast-side first.Roast 1 hr then reduce temp to 325. Place thermometer probe in thickest part of breast. Set it to alert at 165. When temp hits around 155 remove cheesecloth & reverse turkey in oven. When internal temp hits 165 remove turkey & allow to rest 1 hr. Will take approx 3-3 1/2 hrs
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