15lb turkey, rinsed, patted dry
and giblets removed
½ stick butter, softened
1½ sticks butter, melted
2½ cups white wine
Salt and pepper
Preheat oven to 400º. Place bird breast side up on a rack in a large roasting pan. Pour one cup of white wine over the top of it. Rub softened butter all over the outside and generously sprinkle with the salt and pepper.
In a medium bowl, stir melted butter and 1½ cups of wine together.
Place cheese cloth in the butter mixture and soak thoroughly. Drape the soaked cheese cloth over
the top of the turkey.
Place turkey in oven and reduce heat to 375º.
Every 30 minutes, brush some of the remaining butter mixture over the cheese cloth. It’s important to keep the cheese cloth moist, but
it will turn brown. After
2½-3 hours, remove cheese cloth and discard.
Brush remaining butter mixture on top of the bird.
Continue cooking, basting occasionally with pan juices, until internal temperature reaches 180º.
The 15lb bird requires roasting for close to 4 hours. Remove from oven and let it rest for 20 minutes before carving.