So you want the full Monte do you? This is it. My obsessive daughter (Christine at 15 Minute Beauty Fanatic) who we sometimes call Little Miss Martha has been doing turkeys for years. She has combined every method of turkey enhancement into one grand method. The Marthe Stewart recipes were The Perfect Turkey, Turkey 101 and the Herb Butter Turkey. The cider brine from epicurious.com and Martha combined.
Start with a supped up brine. Add herb butter under the skin. Add a butter rub, stuff with chopped apple and onions. Now baste with wine and butter and you have the full Monte.
Start with one pound unsalted butter at room temperature and 1/4 oz each of oregano, rosemary, sage and thyme
Prepare all the spices by chopping them.
Mix together with the butter.
Preheat oven to 425. Remove turkey from brine and rinse under running water.
Remove the herb butter from the freezer and cut into 1/2 inch slices with a large chef knife.
Make large “pockets” over the breast of your bird.
Stuff the pockets with the herb butter. Use toothpicks to close the pockets.
Stuff the bird with two quartered apples and one large onion chopped into 1/8 chunks.
Tuck the tips of the wings under the bird.
Place a couple of cut carrots and a couple of celery stalks cut up around the bird. Add some sage and thyme around and into the bird.
Combine 3/4 pound of butter with 1 bottle of sweeter white wine in a pan. Heat until butter is melted.
Use a piece of cheesecloth that is big enough to cover the bird. Soak in the butter wine mixture.
Cover the bird with the cheesecloth. Place bird in oven.
After 30 minutes. Baste the cheesecloth with more of the wine/butter solution. TURN OVEN DOWN TO 350.
Continue to baste every 30 minutes until internal temp of breast is 140 (about 2 1/2 hour depending on bird size). Remove cover and continue to cook (with basting every 30 minutes or so) until internal temp of at least 160 breast and 180 thigh. This was just over 3 hours for our 12 pounder here.
November 24 2013